Iced Chai Latte
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 214.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 64.9 mg
- Total Carbs: 73.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.3 g
View full nutritional breakdown of Iced Chai Latte calories by ingredient
Introduction
My cousin is Vegan. I mentioned to him that I figured out a recipe for an iced vanilla latte. He asked me if I knew how to make an iced chai latte. I thought about it for a moment and based on what I know I figured out a recipe.This recipe is more focused on making the syrup for the latte. I have split the recipe into 2 parts. Part 1 for making the syrup. Part 2 for assembling the actual latte. My cousin is Vegan. I mentioned to him that I figured out a recipe for an iced vanilla latte. He asked me if I knew how to make an iced chai latte. I thought about it for a moment and based on what I know I figured out a recipe.
This recipe is more focused on making the syrup for the latte. I have split the recipe into 2 parts. Part 1 for making the syrup. Part 2 for assembling the actual latte.
Number of Servings: 4
Ingredients
-
1 serving Bigelow Vanilla Chai Tea (1 tea bag - 8 oz)
1 cup (8 fl oz) Water, tap
1 cup, packed Brown Sugar
0.75 Almond Breeze Almond Milk, Unsweetened Vanilla
1 handful ice cubes (by DEANERS82)
4 fluid ounce Espresso (decaf)
Directions
Part 1: The syrup
1. Place water into a pot on the stove with the tea bag inside and bring to a boil.
2. Once the water is boiling reduce heat to medium low and remove the tea bag.
3. Poor about 1/4 of the sugar and stir the water until the sugar has dissolved. Repeat with the rest of the sugar 1/4 cups at a time until all the sugar is dissolved and the water begins to thicken into a syrup.
4. Poor the syrup in a sealed container and refrigerate for at least an our or until the syrup has cooled completely.
NOTE: This syrup will not have the same constancy as a maple syrup or honey. It will be lighter, but not as light as water.
Part 2: The Latte
1. Once the syrup has cooled, place 1-2 tablespoons into a glass.
2. Fill the glass with ice followed by the almond milk and a shot of espresso on top.
3. Mix well and serve.
Serving Size: 4 glasses
Number of Servings: 4
Recipe submitted by SparkPeople user CARINAG4039.
1. Place water into a pot on the stove with the tea bag inside and bring to a boil.
2. Once the water is boiling reduce heat to medium low and remove the tea bag.
3. Poor about 1/4 of the sugar and stir the water until the sugar has dissolved. Repeat with the rest of the sugar 1/4 cups at a time until all the sugar is dissolved and the water begins to thicken into a syrup.
4. Poor the syrup in a sealed container and refrigerate for at least an our or until the syrup has cooled completely.
NOTE: This syrup will not have the same constancy as a maple syrup or honey. It will be lighter, but not as light as water.
Part 2: The Latte
1. Once the syrup has cooled, place 1-2 tablespoons into a glass.
2. Fill the glass with ice followed by the almond milk and a shot of espresso on top.
3. Mix well and serve.
Serving Size: 4 glasses
Number of Servings: 4
Recipe submitted by SparkPeople user CARINAG4039.