Current trends: Chai latte and matcha latte
Stepping into any ’Third Wave' cafe you’re likely to find a variety of alternative beverages to your traditional latte. Both the matcha and chai latte have become emblematic of these new beverages. The popularity of these comforting drinks is especially noticeable during the fall season.
Far from being new to the world of tea, chai latte is the new name of the traditional Indian beverage increasingly popular and present in North America. This led us to start our latest project: Bristol Chai.
The basic ingredients of chai are tea, spices and milk. The traditional Indian recipe often contains buffalo milk (which makes it very sweet!), but any milk works and will give a different style of chai prefer (cow, soy, almond, coconut) sugar is often added for taste. Bristol Chai’s take on chai was to develop five distinct blends with five original recipes:
- Classic and balanced (black tea, cardamom, ginger, cinnamon)
- Woody and rustic (black tea, chicory, ginger, clove)
- Chocolaty and spicy (black tea, cocoa, cardamom, pepper)
- Green and tonic (green tea, turmeric, ginger, cardamom)
- Fruity and soothing (rooibos so decaffeinated citrus, cardamom, vanilla)
To prepare a chai latte, simply add 2 teaspoons of chai in 1L of water and let it boil for 5 to 10 minutes. Then add 1 cup of milk and let it gently simmer for another 5 to 10 minutes before adding sugar (to your taste). Stir, serve and enjoy!
Similar to chai, matcha is not new to the world of tea. In fact, this powdered green tea has been used during the Cha No Yu tea ceremony in Japan for centuries. Being a powder it is easy to incorporate into cooking, flavouring pastries, sauces and beverages.
This matcha latte recipe is very simple, served hot or cold on crushed ice as a 'matcha granita' it is simply delicious!
Heat 1 tbsp. of matcha in 1 cup of the milk of your choice. Whip with a chasen (matcha whisk) until you have a decent foam. (a milk foamer can be used instead of the chasen).
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