Vanilla Pecan Milk Chai Lattes
—·Fusion
Ingredients
for the pecan milk
- 1 cup raw pecans, soaked for at least 1 hour
- 3 cups filtered water
- 1 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- pinch of sea salt
for each latte
- 1 Pure Leaf Home Brewed Chai Tea pyramid tea bag
- 8 oz. pecan milk (from above)
- ground cinnamon, optional, for dusting
Instructions
3 steps
- 1
Make the pecan milk: Drain and rinse the pecans and add them to a blender with fresh filtered water, maple syrup, vanilla, cinnamon, salt. Blend until smooth.
- 2
Place a nut milk bag (or cheesecloth or use a fine mesh strainer) in a large bowl and pour the liquid from the blender into the bag. Twist and squeeze the bag to strain as much liquid through as you can. Pour the strained pecan milk into a 33 ounce bottle and chill until ready to use.
- 3
Make the lattes: For each serving, place one pyramid tea bag in a mug. Pour 8 ounces of boiling pecan milk over the tea bag and let steep for 3 to 4 minutes. Squeeze bag and remove. Dust with cinnamon, if desired.
4 min
Progress
0 / 3 steps
