Fall is easily my absolutely most favourite season. There is still usually enough sunshine and warm weather to make it still feel summery, but the days are starting to get shorter and the nights cooler. The colours of the changing seasons are breathtaking, especially in the mountains with the majestic Rocky Mountains as a backdrop. Fall always draws me to chai. Maybe it’s the warming spices as my body prepares for the cold of winter, but fall and chai have always been like bacon and eggs for me. They just go together.
One of my favourite things to do in fall is take a trip out to Banff townsite and just wander Main Street, chai latte in one hand, beavertail in the other. If you don’t know what a beavertail is, you have my condolences and can read more about it here to broaden your cultural and culinary horizons. The mountain air is fresh and crisp with the coming winter, the river is an indescribable aquamarine hue in stark contrast to the yellows, oranges, and reds of the deciduous foliage. Things are quieter in fall after the kids are back in school, especially if you go during the week. The shops and art galleries have some amazing finds and the Christmas Store is always a must-see.
Sadly, my beavertail-eating days are over, but my chai latte-drinking days are not! Just because I can’t hit up Evelyn’s Coffee Bar anymore does not mean I have to miss out. Where God closes a door, he always opens a window, right? This little latte is my window. And now I don’t have to wait until I go to Banff to enjoy it! It’s not quite the same without the cardamom, but a little extra ginger makes up for the lack of black pepper without the nasty side effects. The warming spices make this an excellent fall and winter beverage that is soothing to the body as well as the soul and the chocolate adds a nice twist.
Chocolate Chai Latte (Paleo, AIP, Vegan, Dairy-free)
- 1 can full-fat coconut milk or coconut cream
- 1 can steeped tea of choice I like rooibis, and I just measure it out in the empty coconut milk can
- 2 tsp ground Ceylon cinnamon
- 1 tsp ground ginger
- ⅛-¼ tsp ground cloves depending on how much you like cloves
- ⅛ tsp ground nutmeg or mace
- 1-2 tsp cocoa or carob powder
- 1 tbsp collagen peptides optional
- 1 pinch Himalayan salt
- ½ tsp vanilla extract optional
- maple syrup or honey to taste go light on the sweetener
- Whisk all ingredients except sweetener together. Pour into a small/medium sauce pot over med-low heat.
- Allow pot to come to a low simmer and simmer for 5-7 minutes, stirring occasionally.
- Remove from heat and stir in sweetener to taste. Pour into two large mugs.