Campfire Chai Latte
Here’s the recipe with a touch of that witchy, autumnal magic we all crave this time of year!
I first tasted this Campfire Chai Latte at our local coffee shop, Phoenix Coffee, and I’ve been enchanted by it ever since and of course I needed to try to replicate it. The smoky Lapsang Souchong tea, paired with a rich, spiced cocoa syrup, feels like sipping on pure autumn magic. If you’re like me and love the earthy, smoky depth of a good single malt, you’ll find this drink irresistible—it has that same warming, grounding energy, perfect for this time of year when the veil between the worlds is thin. With each sip, it’s easy to imagine yourself by a crackling fire, surrounded by falling leaves and the whispers of the season. By the way, a shot of really good whiskey in the evening turns this into a delightful hot toddy!
Ingredients:
For the Spiced Cocoa Syrup:
• 1/4 cup honey or maple syrup for a vegan option. I’m really partial to the maple syrup!
• 1/4 cup water
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon organic vanilla extract
For the Latte:
• 1 Lapsang Souchong tea bag (or 1 teaspoon loose leaf)
• 1 cup water
• 1/2 cup milk of your choice (dairy, almond, oat, or coconut milk all work well)
• 1-2 tablespoons Spiced Cocoa Syrup (adjust to taste)
Optional Garnish:
• Whipped cream or frothed milk
• A sprinkle of cinnamon, cocoa powder, or a pinch of edible glitter for an extra magical touch
Instructions:
1. Make the Spiced Cocoa Syrup:
• In a small cauldron—err, saucepan—combine honey, water, cocoa powder, cinnamon, cardamom and cloves.
• Heat over medium, stirring constantly, until the mixture just begins to simmer. Remove from heat and stir in the organic vanilla extract.
• Pour the mixture into an airtight container and let it sit for 3 days to infuse, allowing the flavors to fully blend.
• After 3 days, strain the syrup through a fine mesh strainer to remove any solids, then store in the fridge for up to 1 week.
2. Brew the Lapsang Souchong Tea:
• Bring 1 cup of water to a boil, then pour over the Lapsang Souchong tea and steep for 3-5 minutes, depending on how strong and smoky you like it. Strain or remove the tea bag.
3. Prepare the Latte:
• In a small pot, heat the milk over medium heat until it’s warm and slightly frothy. If you want extra froth, use a whisk or frother to give it a bit of magic.
• In your favorite mug, add 1 to 2 tablespoons of the Spiced Cocoa Syrup (or more if you’re feeling indulgent).
• Pour the brewed Lapsang Souchong tea and warmed milk over the syrup. Stir gently to combine.
4. Garnish and Serve:
• Top with whipped cream or a frothy cloud of milk, then dust with cinnamon, cocoa, or a hint of edible glitter for that extra sparkle.
• Sip slowly, letting the smoky, spiced warmth fill you from within. Embrace the season’s mystery and magic with each sip.
I hope this Campfire Chai Latte adds a touch of warmth and enchantment to your autumn rituals. Whether you’re curled up by the wood stove, gathered around a fire pit, or savoring a quiet moment with the spirits of the season, this smoky, spiced comfort is the perfect brew to accompany you. Blessed be, and may each sip bring you closer to all of the magic of this witchy season.