Ube Chai Latte
Sweet spices and purple yam. Warm and enveloping.
The ube chai latte replaces the black tea of a chai with purple yam: the spices — cinnamon, cardamom, ginger — infuse in the milk, then the ube powder binds it all with a vanilla sweetness. The result is a hot drink, spiced without heat, and naturally caffeine-free since there is no tea. Ten minutes, three of them infusing over low heat.
Ready in 10 min
Ingredients
- 5 g of UBÉRA powder
- 250 ml of milk (oat, almond or whole)
- 1/2 tsp of ground cinnamon
- 1 pinch of ground cardamom and ginger
- 1 tsp of honey or maple syrup
Preparation
- 1Heat the milk with the cinnamon, cardamom and ginger over low heat for 3 minutes.
- 2Dissolve the UBÉRA powder in a splash of this spiced milk.
- 3Combine everything and whisk to a light foam.
- 4Sweeten, dust with a touch of cinnamon and enjoy.
Tip
Strain the spiced milk for a perfectly smooth texture.
Variations
- Add a clove and a star anise to the infusion for a deeper chai.
- Coconut milk for a rounder version, close to the chais of southern India.
- Make the spiced milk the day before and reheat it: the spices will be even more present.
Frequently asked questions
Which spices are essential?
Cinnamon and cardamom form the base; ginger brings the warmth. Clove, star anise, black pepper and nutmeg are additions, measured by the pinch.
Ground or whole spices?
Whole spices, lightly crushed, give a cleaner infusion and strain easily. Ground spices are more convenient but leave sediment in the cup; strain the milk before adding the ube.
Can I sweeten it differently?
Maple syrup, cane sugar, or nothing at all: ube and cinnamon already bring a perceived sweetness. Taste after whisking, then adjust.
Ready to try?
