What could be MORE fall?
Most fall spice lattes and pumpkin spice lattes aren't vegan, and a recipe designed vegan from the start has the best flavor! Here's a fall drink recipe you can make at home without any fancy equipment that is natural and delicious.
Cydni Patterson, the barista tastemaker behind a podcast, YouTube channel, and GlitterCat judge panel, has dreamed up the creamiest, most fall-spice Chai Latte recipe we ever could have imagined.
This is my version of the hugs we cannot have inside a cup.
The brightness of apples combined with the creamy warmth of the walnut and cinnamon plays so well with the fiery Chai! It is balanced, and you can enjoy the syrup flavors, but still recognize the quality of the tea!
This Chai is absolutely delicious. This spiciness is strong, the tea has just the right amount of tannic flavor, and it is delicious hot or cold. I like working with tea, because it forces me to center balance.
Tea has delicate flavors that are meant to be enjoyed. It requires paying attention to variables like temperature in making the tea and being mindful of the proportions of any additional ingredients. Working with tea is a training in balance, which is great practice for my Libra self.
- Big Heart Tea Co. Chai
- 4 medium apples
- 200 grams of sugar
- 1-2 cinnamon sticks
- 115 grams of walnuts
- 300 ml of water
- Soak walnuts* for at least 4 hours. Discard water. Combine soaked walnuts and fresh water, and blend until smooth.
- Strain. ( I used a nut milk sack, but you could use your favorite strainer) Leftover walnuts can be used as a vegan meat alternative, pastry filling, savory sauce thickener, etc. Save them!
3. Peel 4 apples and save the apple peels. Leftover apples can be used in homemade applesauce or apple juice, so save them too!
4. Combine walnut milk, apple peels, sugar, and cinnamon bark into a sauce pan.
5. Cook and stir on medium heat for 15 minutes or until sauce thickens to a caramel consistency.