Description
Sweet, creamy, vanilla almond-y chai goodness in a mug.
Ingredients
- 1 cup Fine-Ground Dark Roast Coffee
- 4 teaspoons Ground Cinnamon, Divided
- 2 teaspoons Ground Cardamom
- 1-½ teaspoon Ground Ginger
- 1 teaspoon Ground Allspice
- 1 teaspoon Peeled And Grated Fresh Ginger
- ¼ teaspoons Black Pepper
- ⅛ teaspoons Ground Cloves
- 1 pinch Salt
- 4 cups Cold Water
- 1 Tablespoon Granulated Sugar
- 1-½ cup Vanilla Almond Milk (or Regular Milk)
- ½ cups Sweetened, Condensed Milk
Preparation
In a medium bowl, whisk together coffee, 3 teaspoons (1 tablespoon) cinnamon, cardamom, ground ginger, allspice, grated fresh ginger, pepper, cloves and salt until combined. Pour into a coffee filter for a drip machine. Pour cold water into machine and brew. (Or, you can combine above ingredients along with cold water in a 48-ounce French press coffee maker. Place lid on with plunger extended. Let the mixture brew for 4 to 5 minutes, then press down the plunger.)
Meanwhile, combine sugar and remaining 1 teaspoon cinnamon in a small bowl.
Pour milk into a medium saucepan over medium-high heat. Whisk constantly 5 minutes until foamy and warmed through.
Pour sweetened condensed milk into a large mixing bowl (preferably with a lip/pour spout). Top with brewed coffee; stir until well combined. Divide mixture among coffee mugs.
Use a spoon to push aside the foam from the top of the milk in the saucepan. Pour a little milk in each mug, then spoon foam on top. Sprinkle with cinnamon-sugar mixture.
Recipe adapted from Food Network.
