Lavender Chai Latte
Prep: 20 minutes
Spring is finally here, and that means it's time for some new seasonal flavors to star in our morning (or afternoon) cups of coffee.
During this time of year, you may see trendy, floral-flavored lattes offered at your neighborhood coffee shop. If you're the type who likes to play barista at home, you can easily recreate one of these sweet springtime treats yourself with this recipe from the American Institute for Cancer Research. It's lower in calories and added sugars than what you'd typically get from a coffee-shop latte.
You can find culinary lavender at specialty grocery stores, baking supply retailers and even big-box grocery stores. Or, you can always grow some yourself in your garden!
1 1/2 cups water
1-2 tablespoons dried lavender flowers
1 chai tea bag
1 tablespoon agave nectar or maple syrup
1 cup strongly brewed coffee
1 cup reduced-fat dairy milk or plain, unsweetened plant "milk"
- Pour water into a small pot and bring to a boil.
- Add lavender flowers and chai tea bag. Turn off heat and set aside for about 15 minutes to steep.
- Pour liquid through a strainer, squeezing the remaining liquid from lavender flowers and chai tea bag, and return the liquid to the pot. Discard the lavender and tea bag.
- Add coffee, milk and sweetener. Reheat, stirring well, just until the mixture is hot. Do not boil.
- Pour into 4 coffee mugs. Sip and enjoy!