Homemade Hazelnut Milk Chai Lattes


4 servings

  • 1 cup dry hazelnuts, soaked overnight and drained
  • 2 cups water
  • 6 pitted dates, soaked in warm water for 5 minutes and drained
  • ½ tsp vanilla
  • ½ tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1 1” piece of ginger, grated
  • 1 cinnamon stick
  • 12 cardamom seeds, crushed
  • 3 bags of black tea
  1. Blend together soaked hazelnuts and water for 4 minutes. Strain into a nut bag or cheesecloth, squeezing out as much liquid into a bowl as possible. Discard or save dried hazelnut flour.
  2. Put hazelnut milk back into the blender and blend with dates, vanilla, ground cinnamon, and maple syrup. Blend for 2 minutes or until the dates disappear into the milk.
  3. In a small saucepan, bring hazelnut milk mixture, ginger, cinnamon stick and cardamom seeds to a low boil. Turn off the heat and add black tea and steep for 5-7 minutes.
  4. Strain into a fine mesh strainer and serve immediately. Optional garnish includes frothed milk, whipped cream, or a sprinkle of cinnamon.