Exact quantities, then the method.
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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Cape Chai Rooibos, 40 Tea Bags 80g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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