Cinnamon Chai Latte 2 cups water 1 tbsp loose leaf black tea 2 tbsp whole chai spice blend (use less if ground) 1 scoop Blessed Protein Cinnamon Churros Cane sugar or maple syrup 1 cup almond milk Coconut whipped cream Method Add water, tea, Blessed Protein Cinnamon Churro, and spices to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer for another 10-15 minutes to fully steep. Remove from heat and add almond and cane sugar/maple syrup. Warm for 2-3 minutes off the heat, and then pour over 2 serving mugs using a fine mesh strainer. Taste and adjust seasonings as needed, adding more for sugar or maple syrup for sweetness, and ground cinnamon for a little extra warmth. Top with coconut whip and a dash of cinnamon and serve. Leftovers keep well covered in the fridge for up to a few days, though best when fresh.
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