Iced Apple Crisp Nondairy Cream Chai {Starbucks Copycat}
The Starbucks Iced Apple Crisp Nondairy Cream Chai is made with chai concentrate, oat milk, and a delicious apple crisp cold foam. The drink is perfect for dairy-free fans who want a coffee alternative with lots of festive fall flavor!
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Makes: 1 drink
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Ingredients
- 3 oz chai tea concentrate
- Ice
- 4 oz oat milk (I recommend barista style or extra creamy)
- 3 oz nondairy apple crisp cold foam (recipe below)
Nondairy Apple Crisp Cold Foam
- ¾ cup soy milk (I recommend barista style or extra creamy)
- ¼ cup oat milk (I recommend barista style or extra creamy)
- 3 tablespoon apple brown sugar syrup (recipe below)
- ¼ teaspoon soy lecithin powder (optional)
- ¼ teaspoon soy protein isolate (optional)
Apple Brown Sugar Syrup
- 1 cup water
- 1 cup packed brown sugar (I recommend dark for more caramel flavor, but you can use light too )
- 2 cups sliced apples (from 1-2 apples)
- ½ teaspoon ground cinnamon
Instructions
- Add chai tea concentrate to an ice-filled glass. Pour oat milk into glass.
- Top drink with nondairy apple crisp cold foam.
Nondairy Apple Crisp Cold Foam
- Mix soy milk, oat milk, apple brown sugar syrup, soy lecithin and soy protein isolate (if using) in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge (you can use this nondairy apple crisp sweet cream in coffee/tea as is if you want).
- Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam (I usually froth half of the batch at a time in my electric frother). Alternatively, you can shake the mixture in a mason jar until it's frothy.
Apple Brown Sugar Syrup
- Put sugar, water, sliced apples, and cinnamon in a medium saucepan and bring mixture to a boil.
- Once boiling, lower heat and let simmer for about 15-20 minutes, until mixture has thickened and apples have softened.
- Strain mixture into a bowl, being sure to press down on the apples with a wooden spoon or spatula to extract as much juice as possible.
- Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using. Syrup will continue to thicken as it cools. Syrup should keep fresh for about a month when stored properly in the fridge.
Notes
- If you want more apple flavor in your drink, consider mixing a little of the syrup into the chai concentrate before adding oat milk.
- If you don't want to use both soy and oat milk in your cold foam, you make the foam with just one of the milk alternatives.
- The soy lecithin and soy protein isolate helps froth and stabilize the cold foam, but you can still make a decent foam without them.
- This recipe should make enough apple brown sugar syrup for 2-3 chais and each batch of nondairy apple crisp cold foam should be enough for 2-3 asl well (store the cold cream in the fridge and whip into cold foam when ready to make a drink).
- See body of post for ideas for making this drink decaf or lower sugar.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!