17 June 2026
160g MILKLAB Soy
30g chai powder
2g turmeric
1–2 shots espresso
Ice, to fill
Ground cinnamon (optional)
1. Pour MILKLAB Soy into a milk jug. Add the chai powder and turmeric. Steam together to gently blend until fully incorporated, stop before the milk heats or textures. You want the spices mixed, not the milk warmed.
2. Build over ice — Fill a cup with ice. Pour the spiced soy straight over.
3. Add your shot — Pour 1–2 shots of espresso, depending on how strong you like it.
4. Finish — A small dusting of cinnamon to close it out.
