Orange Chai Latte + Video

Ingredients

• 1 tablespooncloves
• 1 tablespoonfennel seeds
• 1 tablespoonwhole black peppercorns
• 2 tablespoonswhole cardamom pods
• 2cinnamon sticks
• about 10star anise
• 1 piece, 5–7.5 cm (2–3 inches)ginger, peeled if not organic and sliced
• peels from 1organic orange, with as much white pith trimmed off as possible
• 1 piece, 2.5 cm (1 inch), optionalfresh turmeric, peeled if not organic and sliced
• 1.4 litres (6 cups)purified water
• a mug's worthhot orange chai from above
• 1pitted date, or maple syrup or honey to taste
• a generous pourplant milk of choice, or a handful of raw cashews

Instructions

1. 1

   Toast the spices

   Warm a dry skillet over medium-high heat. Add the cloves, fennel seeds, black peppercorns, cardamom, cinnamon and star anise, and toast until fragrant, about 30 seconds. Take the skillet off the heat.

2. 2

   Simmer the chai

   Put the toasted spices in a medium pot with the ginger, orange peel, turmeric if using, and 1.4 litres (6 cups) of purified water. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Strain to serve. The spices, ginger, orange peel and turmeric can be steeped again up to 2 times; keep them refrigerated.

3. 3

   Blend the latte

   Add a mug's worth of hot orange chai to a high-speed blender with the date or maple syrup or honey, and the plant milk or cashews. Blend until smooth and frothy, then enjoy.

What is orange chai?

Chai is a spiced tea tradition associated with the Indian subcontinent; this version is a caffeine-free infusion rather than tea made with tea leaves. Whole spices simmer with ginger and orange peel to make a fragrant, warming drink.

Toasting the spices briefly helps bring out their aroma, while orange adds a bright citrus note. Blending the strained infusion with plant milk makes it creamy and frothy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 1g protein, 9g carbs, 2g fat.

Most of the carbohydrates and sugars come from the date or chosen sweetener, while plant milk or cashews contribute some fat and, depending on the choice, protein. The strained spice infusion itself contributes little energy, but the exact nutrition varies with the milk and sweetener used. Pair a mug with a source of protein, such as a handful of nuts, if serving it as part of a more filling snack.

Why use whole spices?

Whole spices: cloves, fennel, peppercorns, cardamom, cinnamon and star anise steep together for a layered flavour. They are strained out before serving, so there is no gritty ground spice in the mug.

Orange peel: trimming away as much white pith as possible helps keep the brew from picking up too much bitterness. Use an organic orange as specified, since its peel is steeped in the drink.

Get the toast right

Dry skillet: toast the spices over medium-high heat without oil, stirring or shaking the pan so they warm evenly. They need only about 30 seconds; take them off the heat as soon as they smell fragrant.

Watch closely: whole spices can go from aromatic to scorched quickly. If they begin to smoke or smell burnt, start again rather than carrying that flavour into the infusion.

Build flavour as it simmers

Covered pot: simmer the toasted spices with ginger, orange peel and optional turmeric for 30 minutes. Keeping the pot covered helps retain the fragrant steam as the flavours infuse the water.

Straining: pour the chai through a fine sieve before serving. The remaining spices and aromatics can be steeped again up to 2 times, as the recipe suggests.

Make it smooth and frothy

Plant milk: add a generous pour to the hot chai for a creamy drink; the recipe leaves the type and amount to your preference. Raw cashews are an alternative that can be blended directly into the drink.

Sweetener: blend in a pitted date or add maple syrup or honey to taste. Blend until the mixture looks smooth and frothy, especially if using cashews or a date.

When to serve it

Serve the latte freshly blended while hot, as a warming drink alongside breakfast or an afternoon snack. Its orange and spice flavours also pair nicely with plain biscuits or lightly sweetened baked goods.

The spiced chai can be prepared ahead and refrigerated, then warmed for a mug before blending. Keep the strained brew and the reusable steeping ingredients chilled.

Recipe notes & tips

• Trim away as much orange pith as possible before adding the peel.
• Keep the pan dry while toasting the whole spices.
• Start checking the spices at around 30 seconds; stop as soon as they smell fragrant.
• Use a fine sieve to remove the spices and citrus peel before blending.
• Blend thoroughly if using a whole date or raw cashews.
• Refrigerate the spent spices and aromatics promptly if you plan to steep them again.

Variations

• Skip the turmeric: leave it out for a simpler ginger-and-orange infusion.
• Choose maple syrup: use it instead of the date for a different sweetness.
• Use cashews: blend in a handful of raw cashews instead of plant milk.
• Adjust the sweetness: add honey or maple syrup to taste.
• Make it extra citrusy: add more orange peel, trimming away the pith as much as possible.

Common mistakes to avoid

• Scorching the spices: toast only until fragrant, about 30 seconds, and remove the pan from the heat.
• Leaving too much pith: trim the white part from the orange peel to limit bitterness.
• Skipping the straining: strain out the whole spices and aromatics before blending.
• Blending with the spices: add only the strained chai to the blender.
• Using an unpitted date: remove the pit before adding the date to the blender.
• Forgetting to cover the pot: cover it while the chai simmers for 30 minutes.

How to store

Refrigerate the strained chai in a covered container and use within 3–4 days. Keep the spices and aromatics chilled if re-steeping them, and warm the chai before blending with the milk or cashews. The blended latte is best enjoyed straight away.

Frequently asked questions