Butter Pecan Chai Latte

1. Infuse the base

​In a medium saucepan over low heat, melt the butter and gently toast the chopped pecans for 2 minutes until golden and fragrant. This step builds a rich, nutty foundation.​

2. Layer the flavours​

Pour in the almond milk and add the cardamom pods, star anise, sea salt, maple syrup, and ground cinnamon. Stir gently and bring the mixture just to the edge of a boil, then reduce heat and let it simmer for 5 minutes to allow the spices to infuse.​

3. Strain for smoothness

​Remove from heat and strain the mixture through a fine sieve to remove solids, leaving a silky, spiced milk.​

4. Brew the chai​

Steep 2 chai tea bags in 200ml of freshly boiled water for 5 minutes to extract deep, aromatic notes.​

5. Froth and combine​

Froth the spiced milk until light and airy. Pour it slowly over the brewed chai, allowing the layers to mingle.​

6. Garnish with flair​

Finish with a dusting of black cocoa powder and a delicate line of edible gold sugar. For an extra touch, serve with candied ginger pieces on the side.​

7. Serve with style

​Present in ​​a matte ceramic mug to elevate the experience — warm, comforting, and visually indulgent.