Gingerbread Chai Brûlée Latte

Instructions

1. 1. Line a baking sheet with parchment paper. In a pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.2. In a pot, bring the milk to a gentle simmer over medium heat. Remove from the heat, add the maple syrup, molasses, ginger, cinnamon, star anise, and a pinch of salt. Add the chai tea bags, cover, and steep for 10 minutes. Discard the tea bags and star anise. 3. Rewarm the latte over medium heat, 3-5 minutes, until steamy again. Stir in the vanilla. Using a small whisk or a fork, whisk until frothy.4. Divide the espresso between 2 mugs. Pour over the gingerbread chai. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!