From the kitchen
Camel Milk Chai Latte, Spiced and Steamed
A fully spiced chai latte using the same warming spice blend found in the Muhallabia pudding recipe.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 2 Black Tea Bags or 2 tbsp Loose Black Tea
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- Pinch each of Ground Clove, Cardamom, and Black Pepper
- 2 tbsp Honey or Maple Syrup
Method
- Combine the camel milk, tea, cinnamon, ginger, clove, cardamom, and black pepper in a small saucepan.
- Warm gently over low heat, whisking occasionally, for 5-6 minutes to let the tea and spices steep, taking care not to boil.
- Strain the mixture through a fine-mesh sieve into a mug, discarding the tea bags or leaves.
- Stir in the honey or maple syrup until fully dissolved.
- Froth briefly if desired, and serve warm.
Kitchen note
Steeping the tea directly in the camel milk rather than in water first infuses the spices more deeply into the final drink.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.