One of my favorite things to do, on those rare occasions that I don’t have my kids with me during daylight hours, is to take myself to my local coffee shop, order an iced chai tea latte and a sandwich, sit at a high-top table with a view outside, and get some work done. Isn’t it crazy how what qualifies as an indulgence changes once you have kids?
But having some time just for me before the sun goes down really is a treat these days, and any time I have a chai latte now I get that blissed out feeling. So I set out to make a healthy version to enjoy at home, any time I need a mini-break from the chaos. It’s so easy, you might just want to make one for yourself every day.
This simple recipe starts with a frozen banana and chai tea-infused milk. You can get these ready days ahead of time by cutting up a ripe banana, putting it in a freezer-safe container, and sticking it in there to chill until you need it. Once you put it in a blender, it will become a creamy, almost ice-cream like delight. To make the infused milk, simply heat a cup of milk (or your favorite milk alternative) on the stovetop with a chai tea bag in it. I used Tazo vanilla caramel chai tea bags, but you could swap in your favorite kind, or make your own spice mix. I was going for optimum ease here, so went the prepared route. Simmer the milk for five minutes with the tea bag, take it off the heat and allow it to cool to room temperature (you can leave the tea bag in to get even more flavor), then store it in a container in the refrigerator until you are ready to use it. When you’re ready to get your chai latte smoothie on, simply blend together the frozen banana, milk, and a little cinnamon and ground ginger, and you will have a smoothie perfect for breakfast, lunch, snack, or dessert. Seriously, it’s perfect for cooling you off and putting you in vacation mode on a hot day.
- 1 cup milk
- 1 chai tea bag
- 1 ripe banana, cut into pieces and frozen
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- Heat the milk in a small saucepan over medium heat. Add the chai tea bag and bring to a simmer. Simmer for 5 minutes, then take the pan off the heat and allow it to come to room temperature. Remove the tea bag and put the infused milk in a container and store it in the refrigerator until ready to use.
- Add the frozen banana, infused milk, cinnamon and ginger to a blender. Mix on high speed until frothy, pour into a glass and serve.