Easter is coming which means one thing. The buns become spiced and lined with a cross on top. If you're a fan of those warm spices, subtle sweetness and nostalgic bakery aromas, this recipe is worth adding to your Easter plans. Last year we shared a hot version of this drink. This time, we’ve reworked it into something iced — bright, refreshing and better suited to the in-between autumn weather. It’s simple enough to make at home, but also easy to batch for cafés looking to add a seasonal feature to the menu.
Ingredients
- 80g Feel Good Chai (Honey)
- 750g filtered water (90°C)
- 120g raisins
- 80g raw sugar
- 2g salt
Method
- Steep the chai in 90°C filtered water for 4-5 minutes. Strain well. (For a cleaner result, you can pass it through filter paper.)
- Combine the brewed chai, raisins, sugar and salt in a pot. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 10 minutes.
- Strain out solids and allow syrup to cool. Store in a sealed bottle in the fridge for up to 2 weeks.
- Fill a glass with ice.
- Add milk, leaving 2-3cm at the top.
- Pour 50ml syrup over the milk.
- Add a double shot of espresso.
- Finish with a light sprinkle of cinnamon sugar.
Spiced, sweet and espresso-forward, a familiar Easter flavour profile, served a little differently.
If you give this one a try at home or on your café menu, we’d love to see it. Tag us and share your take on the Hot Cross Bun Iced Latte.
