The weather's finally warming up! This chai-spiced cold brew latte is just the thing to celebrate.
When winter quietly softens into spring, my coffee habits change. My standard morning hot coffee (hot coffee is necessary in North Dakota winters because we need something to thaw our frozen veins) shifts to robust, smooth cold brew coffee.
The internet is home to a bunch of cold brew coffee tutorials. Someday I may decide to throw my basic how-to into the wild (I did! You can find it here)... but for now I have a lovely twist on the classic: chai-spiced cold brew. It's essentially the same as your typical cold brew coffee, but with an adjusted coffee:water ratio to account for the masala chai spices thrown in.
I tried this recipe a few times, adding in different amounts of coffee and spices. Sometimes the chai flavor came out too boldly, other times it was hardly noticeable. In the end, I hit on a combination that came together the way I envisioned. Add a bit of sweetened homemade cashew milk and we're good to go!
I make cold brew coffee all summer long and use it many different ways. Cold brew works well in so many different recipes, like my Coffee Cashew Ice Cream! But this chai-spiced cold brew latte really shines on its own.
Quick aside here. I recently got myself a new camera lens for my birthday, and I couldn't be more pleased with it! I waited way too long to get the "Nifty Fifty". With this new lens and my newfound confidence with photo editing, I'm starting to feel like I know what I'm doing! I had such a hard time picking my top pictures for this post...it's a good problem to have!
Trust me, you're missing out if you've never had cold brew coffee. Try cold brew coffee (not concentrate) and iced coffee side by side and I guarantee you'll taste the difference. There's really something special about cold brew!
Chai-Spiced Cold Brew LattePrint
- ½ cup coarsely ground coffee beans (I prefer dark roast for cold brew, but feel free to use your favorite!)
- 2 slices fresh ginger, each the size and thickness of a quarter
- 1 3-inch cinnamon stick
- 1 teaspoon black peppercorns, crushed
- 5 whole cloves
- 3 green cardamom pods, smashed
- 3 pieces star anise
- 3 cups water
- 2 tablespoons real maple syrup (optional, but recommended)
- 2 cups cashew milk
- Combine coffee beans, ginger, cinnamon, peppercorns, cloves, cardamom pods, star anise, and water in a large glass or stainless steel bowl or cake pan. Cover with a dish towel or plastic wrap and let sit for at least 12 hours (but no more than 15 hours).
- Pour the cold brew through a nut milk bag or fine mesh sieve lined with cheesecloth. You can store the chai-spiced cold brew in a tightly sealed container in the fridge for at least a week.
- To make the latte, fill a glass halfway with chai-spiced cold brew. Add ice, if desired, making sure to leave a few inches of space at the top of the glass. Separately, add the maple syrup to the cashew milk and give it a stir. Pour into the glass with the chai-spiced cold brew. Adjust the amount of cashew milk to your preferences. Many people drink cold brew at a 1:1 ratio with water or milk, but I prefer a 2:1 ratio of cold brew to cashew milk. Gotta have that strong coffee kick! Drink responsibly.
You might notice that I mention using a cake pan to brew the cold brew. I find this to be a great method because the coffee grounds have a little more space (instead of all clumping to the bottom). Plus, it works great for straining the finished cold brew - just pour out of the corner!
Keywords: Chai-spiced cold brew coffee latte