Home · Recipes · Texturizing · Chai No Latte

Chai No Latte

Warm and comforting drink with a spicy flavor. In this elaboration we substitute the milk for almond drink that combines perfectly with the different spices. Make your own spice combinations to achieve infinite flavor combinations. You can drink it hot or cold.

Authors

M Martin Lippo

Chef specialising in culinary innovation, recognised for his work on new techniques and technologies applied to gastronomy, as well as for his work as an international consultant for companies in the sector and his creative approach to developing professional recipes.

This new interpretation of chai, created in collaboration between Sosa Ingredients and Martin Lippo, offers a fresh perspective on this classic beverage. Originating in India, chai combines tea with a variety of aromatic spices. Although in Hindi, “chai” simply means “tea”, in the Western world it has been adopted to specifically designate this delicious infusion.

In this “Chai no Latte” preparation, the milk has been replaced by almond drink that combines perfectly with the different spices. We have incorporated Naturfoam: a foaming agent for flavored beverages of 100% vegetable origin. Its characteristics and advantages of use are described in detail in the following post: Experience in flavored drinks with Naturfoam: the natural origin foaming agent.

Also, if you want to download more Naturfoam foamed beverage recipes, you can do it here.

Download Recipes with Naturfoam

Your progress 0 / 19

Elaboration

Almond beverage base

1
Put all the ingredients in an American glass.
2
Blend at maximum speed for exactly 3 minutes.
3
Strain through a coffee filter.

Blend for chai no latte

4
Add the Naturfoam to the almond drink.
5
Blend them all together.
6
Put the mixture into a half-liter foam siphon.
7
Add the NO2 gas charge.
8
Shake well.
9
Keep in a water bath at 50 ºC until use.

Share this recipe

Technique and application

Product categories

Specialty

Other recipes you may be interested in

Flavourings Texturizing

Cleary Mary

At Sosa Ingredients, we have spent decades serving haute cuisine and professional cocktail making, collaborating with chefs and mixologists who, like us, believe in technique as a vehicle for creativity. Today we want to share an innovative version of an iconic cocktail: the Cleary Mary, developed by the Valrhona Selection team together with mixologist Thomas […]

T Autor Thomas Trefcon

Texturizing

Clover Club

The Clover Club is a classic cocktail that dates back to the late 19th century, originating in Philadelphia. This elegant cocktail, traditionally made with gin, lemon juice, raspberry syrup and egg white, has been a favorite among connoisseurs for its refreshing taste and distinctive pink color. In our modern version of the Clover Club, we’ve […]

Texturizing

Matcha Tea Nitro-Sour

The world of the “sour” has always had a certain magnetism: vibrant acidity, balanced sweetness and that silky foam on top that signals texture before the first sip. Traditionally, egg white has been responsible for that airy crown. In this alcohol-free version, we reinterpret the concept from a technical and plant-based perspective, combining the intensity […]

Fácil

M Autor Martin Lippo