Cape Chai Oat Milk Latte
Vegan Cape Chai oat milk latte with Dragonfly Cape Chai Rooibos concentrate, steamed oat milk, maple syrup and grated nutmeg.
This is a vegan chai latte with no caffeine in it at all, built on Dragonfly Organic Cape Chai Rooibos instead of the usual black tea masala chai. You brew the Rooibos chai double strength so the spice holds up against the milk, then pour it over frothed oat milk and finish with a grating of nutmeg.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cape Chai Oat Milk Latte recipe. Canonical: https://teas.co.uk/recipes/rooibos/cape chai oat milk latte/
Oat milk is the one to use here. Its natural sweetness sits comfortably alongside the cardamom and cinnamon, where soy can read a little thin against the spice and almond tends to pull against the cinnamon. Sweeten with maple syrup to keep it vegan, and it makes a lovely evening alternative to a Coffee-shop dirty chai.
You'll need
- 2 Dragonfly Organic Cape Chai Rooibos pyramid bags
- 100ml freshly drawn water, brought to a true rolling boil
- 200ml barista style oat milk (the foaming variety; standard oat milk does not froth)
- 1 tbsp maple syrup (or 1 tbsp acacia honey if not strictly vegan)
- A small grating of fresh whole nutmeg, about a quarter teaspoon worth
- 1 whole star anise, to garnish (optional)
Method
- Put the two Cape Chai bags in a small heatproof jug, pour over the 100ml of rolling water, cover and steep for a full eight minutes. The long steep on two bags gives you a concentrate strong enough to carry the spice through the milk.
- Meanwhile, warm the oat milk in a small pan to about 65 to 70C, hot and steaming but not simmering.
- Off the heat, froth it for thirty to forty seconds until it doubles and turns thick and stable. Use barista oat milk; the standard sort will not foam.
- Lift the bags from the concentrate, pressing each against the side, and discard.
- Stir the maple syrup into the hot concentrate until it dissolves, then pour it into a warmed tall glass or mug.
- Pour the frothed oat milk slowly down the side, holding the foam back with a spoon. It will layer red and white for a moment, then settle to a soft tan.
- Spoon the reserved foam over the top into a thick cap.
- Grate fresh nutmeg over the foam in a few passes, and set a star anise on top for looks if you have one.
- Serve at once, while the foam holds, ideally with a slice of South African milk tart or a ginger biscuit on the side.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Cape Chai Rooibos, 40 Tea Bags 80g
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