Spiced Soursop and Ginger Latte
A hot, chai style latte made by simmering soursop and ginger tea with cardamom and cinnamon, then topping it with frothed milk and nutmeg.
Simmering the soursop and ginger blend with whole spices, rather than just steeping it, turns it into a proper spiced latte. Cardamom, cinnamon and a little extra fresh ginger cook into a small concentrate, which you then top with stretched, frothed milk.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Spiced Soursop and Ginger Latte recipe. Canonical: https://teas.co.uk/recipes/cocktails/spiced soursop and ginger latte/
It drinks like a tropical cousin of chai: creamy, gently spiced and warming. Makes one tall glass.
You'll need
- 2 Dalgety Soursop and Ginger tea bags
- 100ml freshly drawn water
- 3 green cardamom pods, gently crushed
- 2 extra fresh ginger root coins, peeled and crushed (about 15g)
- 1 cinnamon stick (about 4cm)
- 180ml whole milk (for the stretched foam top)
- A generous grating of fresh nutmeg (about a quarter of a whole nutmeg), for the foam
- 1 short cinnamon stick (about 4cm), for the rim
- 1 warmed 350ml glass cup
- 1 small fine mesh tea strainer
- 1 small heavy based saucepan
- 1 separate small saucepan or milk frother jug
- 1 small handheld milk frother
Method
- Warm a tall glass with hot water and tip it out.
- Put 100ml of water in a small pan with the crushed cardamom, ginger coins and cinnamon stick, and bring it to a gentle simmer.
- Add the two tea bags, turn the heat down and simmer for six minutes, stirring now and then, to build a spiced concentrate.
- Meanwhile, warm the milk in a separate pan until it just steams, then froth it with a handheld frother into a thick foam.
- Lift out the bags without pressing, then strain the concentrate into the warm glass, leaving the spices behind.
- Pour the frothed milk slowly over the back of a spoon so it sits as a pale cap on the amber tea.
- Grate over plenty of fresh nutmeg and rest a cinnamon stick across the rim to stir.
- Drink it while the foam still stands; the spice settles as it sits, so give it a stir if you leave it.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Ginger, 18 Tea Bags 40g
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