Cardamom Rosewater Tea Latte Recipe with Homemade Almond Milk
Make this cardamom rosewater tea latte recipe for a simple and delicious treat at home.
Cardamom is one of my absolute favorite spices. Its floral qualities are familiar in many Indian chai recipes and Middle Eastern coffee recipes. Cardamom is related to ginger, and can be used in many forms. This tea latte recipe uses the whole green pod. I have also made it with the cardamom seeds (the small brown seeds inside the green pod) when that was all I had. This recipe can probably also be made with ground cardamom as well, although I have not tried it. I love topping it off with just a couple of drops of rose water. It’s not essential, but fun and luxurious feeling.
Homemade Almond Milk
I use my Vitamix Blender to make almond milk, and it comes together in less than 15 minutes. Strain it through a nut milk bag, and you will have a tasty treat. We use almond milk because our family is fairly dairy intolerant, but cow or goat milk may be substituted in this recipe as well.
Serve this as part of a holiday gathering, possibly spiked with rum or hazelnut liqueur.
Cardamom Rosewater Tea Latte Recipe
- 1/4 cup green cardamom pods
- 6 teaspoons loose leaf black tea (such as English breakfast), or 6 black tea bags
- 2-4 Tablespoons honey (to taste
- 1 cup almond milk (I use homemade)
- 2 drops rosewater
- Toast the cardamom pods in a small skillet over moderate heat, stirring until fragrant, about 5 minutes. Transfer to a heatproof bowl.
- Add tea and 4 cups of hot water, cover, and steep for 15 minutes.
- Strain the tea into a bowl and add honey, stirring to dissolve.
- For two 10-ounce lattes, put 1 cup tea with 1 cup milk in the Vitamix. Turn on, rotate dial to 10, then to high. Run for 5 minutes until milk is heated and frothy.
Homemade Almond Milk
- 1 cup almonds, whole and raw
- 3 1/2 cups filtered water
- 2-3 pitted dates, or to taste
- 1/2 teaspoon ground cinnamon
- pinch sea salt
- Combine all ingredients in a blender and run for 45 seconds on high. Strain through a nut milk bag. Refrigerate and use within one week.