Autumn has arrived in Aotearoa, and with it comes the kind of crisp mornings that call for something warm in your hands. This Gingerbread Chai Latte is our answer to the season – built on a bold infusion of Libertine Blends' Roxy Black, deepened with molasses, and given a proper gingery lift with our Ginger Ale syrup. Steamed oat milk brings it all together into something creamy and cosy, and a crumble of gingernut biscuits on top means it looks as good as it tastes.
Ingredients (per cup)
1 Libertine Blends Roxy Black tea temple (or 1 tablespoon of loose leaf)
½ cup of boiling water
20ml Six Barrel Soda Ginger Ale Syrup
½ tsp molasses
¼ tsp cinnamon
½ cup of steamed milk (we like it best with barista grade oat milk)
Crushed gingernut biscuits to garnish
Method
Infuse the tea: Place your Roxy Black tea temple in a mug and pour over half a cup boiling water. Let it steep for 5 minutes for a rich, full-bodied brew. Remove the tea temple and squeeze out any remaining liquid.
Add the spices: While the tea is still hot, stir in the Six Barrel Soda Ginger Ale syrup, molasses, and cinnamon until everything is fully dissolved and the mixture smells gloriously like gingerbread.
Steam the milk: Steam half a cup of oat milk (or your preferred milk) until it's silky and has a good amount of foam. A milk frother also works perfectly here – just heat your milk in a pan or microwave first, making sure it doesn’t quite boil.
Combine and garnish: Pour the steamed milk over your spiced tea concentrate, holding back the foam with a spoon and spooning it on top last. Finish with a generous pinch of crushed gingernut biscuits for a sweet and gingery crunch.
Note: This is delicious as an iced latte as well!
