vegan chai latte w/ sweet fudge
Sorry I have kept you waiting one week longer than usual, guys! I’m sure you’re all filled with despair by now. Let me calm your nerves with a recipe for vegan chai latte, made from scratch!
Today, I am finally ready to let go of summer. About six weeks ago, all of a sudden warm summer days filled with a lot of outdoor time and happy vibes turned into ice cold greyness and rain. The darker the days and the longer the nights, the harder I find it to keep up the energy the summer sun fueled me with.
My immune system has become weaker, my skin drier and my sleep more troubled. Yay! I felt there was no other way to get into the new season than to force myself to accept that summer was over.
But then, two weeks ago, the sun started to come out again! Last weekend temperatures even rose up to 20 degrees Celsius. I wash-ow happy that I took my boyfriend out for a long walk in the woods (like a dog, haha). I loved it.
Today it’s a grey day again, but I don’t mind. I had my last conscious summer day this weekend and I am now able to accept that winter is coming. The days will get colder, yes, but it’s also the ideal occasion to snuggle up with Jeroen, read more books, and DRINK MORE TEA.
And in athese colder seasons, I crave the taste of Indian chai latte. Being vegan doesn't mean you can’t have latte! I like to create my own nut milk ‘cause no store bought can of milk beats the taste of fresh home-made nut milk. My current favourite milk is made from a combination of hazelnuts and almonds.
- A blender
- A big bowl
- A cheesecloth/ nut milk bag/ something that can separate pulp from milk (like nylon stockings)
- A funnel
- A glass bottle or jar
- 3/4 cup of almonds/ hazelnuts, soaked for 8-10 hours
- 3 cups of spring water
- A bit of maple syrup/ 1 date/ another sweetener you like
- A pinch of sea salt
- A pinch of vanilla
- Soak hazelnuts and almonds in water overnight.
- In the morning, drain and rinse the nuts.
- Put nuts in blender together with 3 cups of spring water and blend for about 1 minute.
- Put cheesecloth/ nut milk bag/ stockings in a big bowl and pour the mixture in the bag/ over the cloth so that the pulp separates from the liquid.
- Squeeze out the bag/ cloth until you only have dry nut pulp left over and put the pulp aside. (You can use the pulp later, for example in porridge or a cake.)
- Now add to the nut milk whatever you like to taste. I added a pinch of sea salt, some vanilla and a tiny bit of maple syrup. Mix well with a fork or a whisk.
- With the help of a funnel, pour the nut milk into a glass bottle or a jar. The milk will keep fresh for 3 days in the fridge.
Now combine a warm cup of this home-made milk with chai spices and a dash of maple syrup. If you like to take your time and make your chai spice from scratch: I love this recipe from Jenny Mustard. If you want latte right now and you don't have any nut milk at hand, try blending 10 cashew nuts (preferably soaked for 1-2 hours) together with a cup of hot water until smooth and put a store bought chai tea bag straight into your milk.
By the way, this tea makes a great combination with a little sweet treat along the side. As you’re probably still surfing Jenny Mustard’s website (isn’t she addictive?), check out this simplest ever recipe for raw vegan fudge. It only takes two ingredients and a food processor to make and it. is. heaven.
Enjoy autumn, guys! And remember to go outside, take a walk and refresh your spirit from time to time.