Dutch Bros Golden Eagle Chai
This deliciously sweet and rich vanilla caramel chai latte is incredibly simple to make and brings the perfect balance of creamy, spiced, and caramel flavors. Whether you prefer it iced or hot, this homemade version will be your new go-to chai latte!
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Servings: 1
Equipment
- Milk Frothing Pitcher only if making a hot version
Ingredients
Iced Golden Eagle Chai
- 1/2 ounce Torani Vanilla Syrup
- 1/2 ounce Torani Caramel Sauce plus more for topping
- 4 ounces Oregon Chai Concentrate
- 4 ounces half & half
- ice
Hot Golden Eagle Chai
- 1/2 ounce Torani Vanilla Syrup
- 1/2 ounce Torani Caramel Sauce plus more for topping
- 4 ounces Oregon Chai Concentrate
- 4 ounces half & half
Instructions
Iced Golden Eagle Chai
- To a cup, add vanilla syrup, caramel sauce, chai concentrate and half & half.
- Stir well to combine all the ingredients and dissolve the sauce.
- Add ice to a separate serving cup and pour the chai mixture over the ice.
- Finish off your Dutch Bros Golden Eagle Chai with a generous drizzle of caramel sauce and enjoy!
Hot Golden Eagle Chai
- Combine chai concentrate and half & half in a milk frothing pitcher and steam using a steam wand. If you don't have an espresso machine with a steam wand, you can warm and froth the mixture using a Nespresso aerroccino, or you could warm the mixture in a pot/ in the microwave, and froth the warmed mixture with a handheld milk frother until foamy.
- To a separate cup add vanilla syrup and caramel sauce.
- Pour the steamed chai mixture over the vanilla-caramel mixture and top with a generous drizzle of caramel sauce and enjoy!
Notes
For exact Dutch Bros measurements, follow these ratios:
SMALL: 1/2 ounce Torani Vanilla Syrup, 1/2 ounce Torani Caramel Sauce, 4 ounces chai concentrate, 4 ounces half & half
MEDIUM: 1/2 ounce Torani Vanilla Syrup, 1/2 ounce Torani Caramel Sauce, 6 ounces chai concentrate, 6 ounces half & half
LARGE: 1/2 ounce Torani Vanilla Syrup, 1/2 ounce Torani Caramel Sauce, 8 ounces chai concentrate, 8 ounces half & half