1medium to large applepreferably a sweet and sour variety
1/2tbspcoconut oil
1tbspgingerpeeled and chopped
1tspcinnamon
100mlwater
200mlunsweetened almond milk
Instructions
Peel, core and dice the apple.
Heat the coconut oil in a saucepan and briefly fry the ginger and cinnamon while stirring. Then add the diced apple and stir-fry for 1 minute, but do not let it turn black. Deglaze with water and almond milk. Reduce the heat and simmer gently for about 5 minutes.
Puree the entire contents of the pot in a blender until creamy. Pour into a heat-resistant glass. Optionally and for purely visual reasons, you can heat a small amount of almond milk in a saucepan and froth it with the milk frother. Spoon the milk foam onto the chai latte, sprinkle with cinnamon and serve immediately.