Instant Chai Latte Mix (Dairy-Free)

Ingredients

• 2 bags plain black tea ((2 bags yield ~2 tsp // optional // use decaf or omit for caffeine-free))
• 2 Tbsp ground cinnamon ((cassia for best flavor))
• 1 Tbsp ground ginger
• 2 ¼ tsp ground cardamom
• 1/4 tsp ground nutmeg ((optional))
• 1 pinch ground clove
• 1 ⅓ cup coconut milk powder
• 2 Tbsp chai latte mix ((from above))
• Sweetener to taste
• 2 Tbsp collagen peptides or vegan collagen ((optional for protein + extra creaminess))
• 1 ¼ cup hot water

Steps

1. 1

   In a small blender or spice grinder, combine the black tea, cinnamon, ginger, cardamom, nutmeg (optional), and clove. Blitz to combine. Transfer to a jar and add the coconut milk powder. Shake to combine. If clumpy, transfer to a bowl and whisk. Mix will keep at room temperature up to 1-2 months. Or opt to keep in the refrigerator for longer-term freshness.

2. 2

   To make a hot chai latte in a BLENDER (our preferred method for best texture/flavor/frothiness): Add 2 Tbsp (18 g) of mix to a heat-safe high-speed blender along with sweetener of choice + collagen peptides (optional). Then add 1 ¼ cup (300 ml) very hot water (or warmed milk of choice — see notes) and blend on high until frothy and combined, ~30 seconds. Enjoy!

3. 3

   To make a hot chai latte in a MUG: Simply add the following to a large mug: 2 Tbsp (18 g) of mix, 1 ¼ cup (300 ml) very hot water (or warmed milk of choice — see notes) , sweetener of choice, and collagen peptides (optional). Then stir or whisk vigorously or use an electronic frother to combine. Enjoy!