Masala chai-spiced apple butter:
- ½ cup apple cider
- ½ cinnamon stick
- 5 cardamom pods
- 5 cloves
- 1 black tea bag
- 1 lb apples, peeled and chopped
- 1 tablespoon brown sugar
Maple apple latte:
- 1 cup milk (regular, soy, coconut, whatever!)
- 1 tablespoon masala chai-spiced apple butter
- 1 tablespoon maple syrup
- 1-2 shots espresso
Make the apple butter:
- Combine apple cider, cinnamon, cardamom and cloves in a small saucepan. Bring to a boil and then let simmer for 10 minutes. Add tea bag, turn off heat, cover pan and let steep for 5 minutes.
- Remove tea bag and spices from cider (you can strain them out and then add the cider back to the pan OR just fish everything out with a small spoon like me).
- Turn heat to medium, and add apples and sugar to cider.
- Let everything cook and simmer for 1 hour, stirring every 20 minute or so to ensure nothing is sticking to the bottom of the pan. Taste and add more sugar if desired.
- Use an immersion blender to blend until smooth (regular blender works too!).
- Store apple butter in fridge.
Make the maple apple latte:
- On stovetop: Combine milk, apple butter and maple syrup. Turn heat to low and whisk everything together to combine. Add espresso shot(s) and whisk again to combine. Pour in mug and top with ground cinnamon if desired.
- With hand frother: Heat milk, apple butter and maple syrup on the stove or in microwave. Use frother to combine until apple butter is mixed in. Add espresso shots and mix until desired frothiness. Pour in mug and top with ground cinnamon if desired.
- In blender: Blend (heated) milk, apple butter, maple syrup and espresso shots until frothy. Pour in mug and top with ground cinnamon in desired.