From the kitchen
Camel Milk Chai Latte
A proper spiced black tea concentrate finished with separately warmed camel milk and honey, giving the spices full extraction without boiling the milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup water
- 2 black tea bags
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 3 whole cloves
- 1 1/2 cups camel milk
- 1 to 2 tbsp honey, to taste
- 1-inch fresh ginger, sliced, optional
Method
- Combine water, cardamom, cinnamon, cloves and ginger if using in a small saucepan. Bring to a boil, then lower to a lively simmer for 5 minutes.
- Remove from heat, add tea bags and steep exactly 4 minutes for a strong but not excessively tannic concentrate.
- Remove tea bags and strain the spiced tea into a clean saucepan or heatproof pitcher.
- Warm camel milk separately over medium-low heat until steaming; do not boil.
- Whisk the warm milk into the spiced tea, then sweeten with honey to taste.
- Froth if desired and pour immediately into warmed mugs.
Cook with confidence
Before you start
Why Two Saucepans
Spices need stronger extraction heat than camel milk does, so brew the concentrate and warm the milk separately.
Tea Timing
Four minutes keeps black tea assertive without pushing it into drying tannin.
Batching
Make and strain the spice-tea concentrate ahead, then warm fresh camel milk when serving.
Flavor Adjustments
Use fresh ginger or black pepper for heat, honey for sweetness and nutmeg only as a finishing aroma.
Kitchen note
Warm the camel milk separately rather than dropping it in cold, bringing the two together gradually avoids any temperature shock that could cause separation.
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