Sunday, August 10, 2014

Salted Caramel Chai Tea Latte

They say that wisdom comes with age. At 31 I still do not feel wise enough to make life altering decisions on my own.

The biggest decision I feel confident in making today is adding salted caramel and steamed milk to my chai tea. This was an amazing decision, by the way. Sweet. Salty. Creamy. Smooth. Foamy. Absolute Bliss. Oh yeah, and crazy simple if you have the caramel sauce already on hand.

Salted Caramel Chai Tea Latte
1 chai spiced tea bag (I used Twinnings Vanilla Chai)
3/4 cup boiling water 
1-2 tsp. salted caramel sauce 
1/4 cup milk, steamed

Prepare tea to desired strength, discarding tea bag. Stirring in caramel to reach desired sweetness. Pour in steamed milk. 

If you do not have a milk steamer, boil the milk and then using a whisk or hand mixer, whisk until frothy. 

Caramel Sauce
(makes approximately 3/4 cup)
  • 1/2 cup sugar
  • 1/4 cup water
  • 3 Tbsp. butter
  • 1/2 tsp. lemon juice (optional)
  • 1/3 cup heavy cream
  • 1 tsp. fleur de sel or other flaky sea salt
Cooking Directions
  1. Place the sugar and water in a large sauce pan.
  2. Heat over medium heat until sugar just reaches a caramel color.
  3. Add in butter. Swirl until melted. Lower the heat.
  4. Stir in lemon juice and cream, stirring continuously until smooth.
  5. Stir in salt.
  6. Remove from heat and allow to cool.
  7. Can be stored in the fridge for a week, reheat when ready to use again.

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