Get ready to succumb to an irresistible fusion of flavors in a new culinary creation, lovingly crafted by our talented collaborator, Emilie Gaillet. Let us introduce you to this iced chai latte made with our almond, cardamom and cocoa nibs spread. Creamy almonds, intoxicating cardamom and crunchy cocoa nibs combine for an incomparable gourmet experience!
Cooking time: 20 minutes
Servings: 2 servings
• 3 cups milk of your choice
• 2 tablespoons of Allo Simonne spread with almonds, cardamom and cocoa nibs The homemade “Chaï” syrup:
• 6 cups of water
• 4 cinnamon sticks
• ¼ cup sliced ginger
• 6 black peppercorns
• ⅔ cup of sugar
• a bag of chai tea
• ice cream to serve
1. In a saucepan, over low heat, combine the coconut milk and the almond, cardamom and cocoa nib spread.
2. Reserve in a mason jar in the refrigerator,
3. In the same saucepan, pour 6 cups of water and the rest of the syrup ingredients except the chai tea bag.
4. Bring to a boil and simmer for 20 minutes until the syrup has reduced by half, add the tea bag and steep for 10 minutes (no more). Pour the syrup into a jar and let cool completely in the refrigerator.
5. To serve, fill a glass with ice cream, pour 2/3 of syrup for 1/3 of cold almond and cardamom milk.
Ingredients
Preparation time: 15 minutesCooking time: 20 minutes
Servings: 2 servings
• 3 cups milk of your choice
• 2 tablespoons of Allo Simonne spread with almonds, cardamom and cocoa nibs The homemade “Chaï” syrup:
• 6 cups of water
• 4 cinnamon sticks
• ¼ cup sliced ginger
• 6 black peppercorns
• ⅔ cup of sugar
• a bag of chai tea
• ice cream to serve
Steps
1. In a saucepan, over low heat, combine the coconut milk and the almond, cardamom and cocoa nib spread.
2. Reserve in a mason jar in the refrigerator,
3. In the same saucepan, pour 6 cups of water and the rest of the syrup ingredients except the chai tea bag.
4. Bring to a boil and simmer for 20 minutes until the syrup has reduced by half, add the tea bag and steep for 10 minutes (no more). Pour the syrup into a jar and let cool completely in the refrigerator.
5. To serve, fill a glass with ice cream, pour 2/3 of syrup for 1/3 of cold almond and cardamom milk.
Product we use in this recipe
