- 1/2 cup coarsely ground coffee beans (I prefer dark roast for cold brew, but feel free to use your favorite!)
- 2 slices fresh ginger, each the size and thickness of a quarter
- 1 3-inch cinnamon stick
- 1 teaspoon black peppercorns, crushed
- 5 whole cloves
- 3 green cardamom pods, smashed
- 3 pieces star anise
- 3 cups water
- 2 tablespoons real maple syrup (optional, but recommended)
- 2 cups cashew milk
- Combine coffee beans, ginger, cinnamon, peppercorns, cloves, cardamom pods, star anise, and water in a large glass or stainless steel bowl or cake pan. Cover with a dish towel or plastic wrap and let sit for at least 12 hours (but no more than 15 hours).
- Pour the cold brew through a nut milk bag or fine mesh sieve lined with cheesecloth. You can store the chai-spiced cold brew in a tightly sealed container in the fridge for at least a week.
- To make the latte, fill a glass halfway with chai-spiced cold brew. Add ice, if desired, making sure to leave a few inches of space at the top of the glass. Separately, add the maple syrup to the cashew milk and give it a stir. Pour into the glass with the chai-spiced cold brew. Adjust the amount of cashew milk to your preferences. Many people drink cold brew at a 1:1 ratio with water or milk, but I prefer a 2:1 ratio of cold brew to cashew milk. Gotta have that strong coffee kick! Drink responsibly.
You might notice that I mention using a cake pan to brew the cold brew. I find this to be a great method because the coffee grounds have a little more space (instead of all clumping to the bottom). Plus, it works great for straining the finished cold brew – just pour out of the corner!
Keywords: Chai-spiced cold brew coffee latte