Cape Chai Oat Milk Latte

teas.co.uk · 10 min · Serves 1

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

1. 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.
2. Meanwhile, warm the oat milk in a small pan to about 65 to 70C, hot and steaming but not simmering.
3. 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.
4. Lift the bags from the concentrate, pressing each against the side, and discard.
5. Stir the maple syrup into the hot concentrate until it dissolves, then pour it into a warmed tall glass or mug.
6. 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.
7. Spoon the reserved foam over the top into a thick cap.
8. Grate fresh nutmeg over the foam in a few passes, and set a star anise on top for looks if you have one.
9. Serve at once, while the foam holds, ideally with a slice of South African milk tart or a ginger biscuit on the side.

Recipe: https://teas.co.uk/recipes/rooibos/cape chai oat milk latte/