Ginger Cardamom Chai with Orange Whipped Cream
This Ginger Cardamom Chai with Orange Whipped Cream captures all the warming spice and rich, earthy depth of classic chai, finished with just the right touch of citrus.
Servings: 2 Tea Cups
Equipment
- Preferred mixing bowl/mixer with whisk attachment
- Milk frother of choice (handheld or espresso machine will work)
Ingredients
Ginger Cardamom Chai Latte Ingredients
- 1.5 Cups Ginger Cardamom Chiya Chai
- 1 Cup Almond Milk (or, your preferred milk)
- 1 tsp. Sugar (if added sweetness is desired)
Orange Whipped Cream Ingredients
- 1 Cup Heavy Whipping Cream
- 2-3 Tbsp. Powdered Sugar
- 1 Tbsp. Freshly squeeze orange juice
- Zest of one orange (set some aside if you want to sprinkle a bit on top)
Instructions
- Make the Orange Whipped Cream first. Start by whipping the heavy whipping cream in your mixing bowl on high until stiff peaks form. Then mix in 2-3 tablespoon of powdered sugar to taste (start with 2 tablespoon if you want it less sweet). Once you’ve found the desired sweetness, mix in 1 Tbsp. freshly squeeze orange juice and the zest from one orange. (Reserving a bit of the zest to sprinkle on top.)
- Be careful not to over-mix. Set aside.
- To make the Ginger Cardamom Chai Latte, heat the almond milk. If you have an espresso machine with a milk frother, heat and froth almond milk this way. (Alternatively, heat the almond milk in the microwave and froth with a handheld milk frother.)
- Heat the Ginger Cardamom Chiya Chai separately (in the microwave works just fine!).
- Put the chai in your mugs first (it should yield ~2 small tea cups/coffee mugs). Then, add the almond milk on top. Stir in sugar to taste (if desired).
- Add the whipped cream and a sprinkle of the orange zest on top. Chocolate chips or chocolate sprinkles on top would be lovely, too!
- Serve with your choice of cookies or a croissant. Enjoy!
Notes
Storage: Store the whipped cream in an airtight container in the fridge for up to 2 days.