This adaptogenic chai latte is homemade from scratch and featuring a boost from hormone-balancing adaptogenic herbs. This chai latte will leave you feeling soothed and relaxed!
This recipe is sponsored by Mountain Rose Herbs.
With the colder weather here, there’s nothing I love more than enjoying a warming drink in the afternoon. (And morning…and evening…)
But really, 3 o’ clock in the afternoon has become sort of a ritual in my home where I take some time to prepare a warm drink to get me through that 3 pm slump. Sometimes it’s herbal tea, green tea, or if I’m feeling really burnt out even a coffee.
But lately, I’ve been enjoying taking the time to prepare something a little more *special,* This adaptogenic chia latte.
Generally, chai lattes you buy at a coffee shop are made with a processed syrup (that’s loaded with sugar) and some milk. This adaptogenic chai latte is vegan and made completely from scratch with Mountain Rose Herbs spices & loose leaf tea. Mountain Rose Herbs offers high-quality & organic herbs, spices and teas that are harvested with sustainable practices.
While bagged tea can seem like a quick & easy way to get your tea fix, loose leaf tea has a much richer flavour and offers an overall better tea-drinking experience. If you’re curious about how to perfectly brew your loose leaf tea make sure to check out this post.
A few notes on this recipe:
For this recipe, I prepare a homemade chai mix using a blend of different spices and some oolong tea. You can use any type of black tea you love, or if you’re looking for a bit more of a quick fix, you can also just use one of Mountain Rose Herb’s chai tea blends. One thing to note, if using a chai tea blend instead of the Chai mix below, you’ll want to double the amount of tea used, in order to create the same bold flavour.
One thing that makes this adaptogenic chai latte different from a regular chai latte is the addition of the herb eleuthero. Adaptogenic herbs help manage our bodies hormonal response to stress. (Read more on this here.) In short, adding adaptogens to your diet can help with stress and fatigue. (Among some other wonderful benefits.)
Eleuthero, in particular, has been shown to increase energy, improve cognitive function and increasing stamina. Which is perfect to help combat that 3 pm slump naturally, without reaching for a ton of caffeine or sugar. It has a very mild flavour and won’t alter the taste of the chai latte. If you don’t have Eleuthero but want to include an adaptogenic herb in your latte you can also try adding some ashwagandha or cordyceps to the latte.
This Adatpgenic chai latte also features a homemade cashew milk, so it is completely dairy-free and vegan. The cashew milk can be prepared up to 3 days in advance if needed. Make sure to use raw unsalted cashews for this. You can also substitute the cashew milk with homemade almond milk, or any store bought plant-based milk you like. Though it definitely tastes the best with the creamy cashew milk!
This adaptogenic chai latte is:
- Naturally dairy-free & vegan
- Completely homemade
- Helps regulates the nervous system &balance stress
The chai mix will stay well in the fridge for up to two weeks if you’d like to prepare some extra, however, the cashew milk will only last about a week. I always recommend storing the cashew milk in the back of the fridge where it’s colder, rather than on the door to ensure that it will last longer.Print
This chai latte is made completely from scratch and helps balance your hormones and stress levels!
- 8 cardamom pods
- 8 whole cloves
- 8 peppercorns
- 2 cups water
- 3 tbsp maple syrup
- 1 star anise
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp freshly grated nutmeg
- 4 tsp loose leaf oolong tea
- 1/2 cup cashews
- 2 cups water
- 1/2 tsp vanilla extract
- pinch of salt
- 1 tsp eleuthero (can also sub ashwagandha or cordyceps)
- Gently break the cardamom pods, cloves and peppercorns in a mortar & pestle just until lightly crushed to release the flavour.
- Add the crushed spices to a small pot with the rest of the chai mix ingredients, except for the oolong tea, and bring to a boil, whisking for 2-3 minutes.
- Reduce heat to medium-high and let bubble for another 5 minutes. the mixture should begin to thicken just slightly.
- Add the oolong tea and let sit for 3-4 minutes, then remove from heat and strain the mixture.
- To prepare the latte, blend the cashews, water, vanilla extract, salt and eleuthero together in a high-speed blender until smooth and creamy. (about 30-60 second)
- Heat the cashew milk in a frother, pot, or microwave. (or you’re blender if it has a heating setting)
- Pour 1/2 cup of the chai latte mix into your cup and top with the hot cashew milk.
- Sprinkle with a dash of cinnamon and enjoy.
I like to use a heating frother to warm up the cashew milk.
Store any extra chai mix and cashew milk separately in the fridge.
- Serving Size: 1 latte
- Calories: 155
- Sugar: 10g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
Keywords: homemade chai latte recipe, how to make a chai latte