A few weeks ago, Ryan and I drove to my parents’ house to go see Book of Mormon at the PAC. Btdubs, highly recommend that venue, if by some sheer force you end up in Appleton, Wisconsin. Anyway, along with errands and farmers market runs, we made sure to stop off at Copper Rock Coffee–one of my all-time favorite coffee houses. Maybe it’s the nostalgia (it was the place to hang out in high school) or because of their turtle lattes (which are probably illegal in 15 countries they are so good), but I love this place.
I went out on a limb and ordered their Spiced Apple Chai Tea Latte with almond milk and…guys, I don’t have words. It was the best thing I’ve had this season. It was like hot apple cider, but better. I made my dad smell it because even the aroma was Autumn perfection! Well, obviously I was a woman obsessed.
So I came back to Chicago. And I Googled and searched for ways to replicate this delicious fall flavor, but–go figure–I have yet to find something that comes close to this (and as we all found out, Starbucks doesn’t count when you have that much sh*t in your drink. No way you can feel 100% good about drinking that). If you’re from Chicagoland and have some recco’s, I’m all ears. But, in the meantime, I made a DIY version that is pretty damn close to the original, if I do say so myself.
Now, there are a lot of spiced chai recipes out there, but I used this one. From there, I tweaked the measurements to adjust for one serving and to add that apple flavor I was dying for. The result was apple perfection.
- ½ cup water
- 1 tbsp honey
- 1 black chai tea bag
- Dash of vanilla extract
- 1 cinnamon stick
- 2 whole cloves
- Dash of ground ginger
- Dash of cardamom
- Dash of nutmeg
- ¼ organic apple juice
- ½ cup almond milk
- Start by boiling the water.
- Add honey, tea bag, vanilla extract, cinnamon stick, cloves, ginger, cardamom and nutmeg.
- Let simmer for about 5 minutes.
- Remove tea bag.
- Add milk and apple juice.
- Bring to a boil, but continue stirring.
- Remove from heat.
- Pour through strainer (catching cloves and cinnamon stick) and into a mug.