What better way to start your snow day than with some pecan crusted chai french toast?! Okay I realize not all of you are snowed in today, but I am and this was my morning! I was awoken by a text message and email from UMass Amherst telling me classes were cancelled! Hooray! Just kidding, I have no classes on Wednesday anyway – thanks for nothing, snow! However, despite the lack of sunshine, the snow served as an awesome natural “light” for my pictures so I decided I should blog! I made this french toast the other day and took some pictures but they came out horribly so I guess the snow DID in fact do something positive for me today.
I’ve seen a few recipes that call for chai latte concentrate, and I kept forgetting to look for it at starbucks whenever I went. The other day when I wanted to make this I was craving a cappuccino and stopped at starbucks for one. The line was incredibly long so I wound up having to stand next to all of their bagged coffees and teas and over priced adorable mugs. Of course I stood right in front of the chai latte concentrate so FINALLY I got it! It was only $4.95 for a 32oz container which is quite reasonable especially if you’re a chai lover! There are other brands out there but I have yet to see them in stores, so if you’d like to incorporate the chai into these, starbucks for sure should have it! If not, you can definitely leave it out (honestly the pecans have such a strong flavor anyway that you might not get the intense chai flavor you might have hoped for) and your french toast will still taste amazing!
**This recipe contains honey (chai latte concentrate) so it is not vegan **
-1 cup soy or alternative milk
-1/2 cup chai latte concentrate
-3 tbsp cornstarch
-6 tbsp all purpose flour (or chickpea or brown rice flour)
-1 cup finely chopped pecans
-2 tbsp of coconut oil (or as needed) for cooking
-6 to 8 slices of bread
-Syrup for serving
In a medium bowl, whisk your milk and chai latte concentrate, corn starch, and flour until foamy. Transfer, if neccessary, to a shallow bowl that’s easiest for dipping. Chop your pecans if needed and place on a plate. In a large skillet over medium heat, melt your coconut oil.
Dip each slice of bread, one at a time, in the milk mixture and soak both sides. Then, dip one side of the slice in the pecans, pressing to coat. Arrange in your skillet and cook 2 to 3 minutes on each side, starting with the pecan coated side. Make sure the pecans are browned before flipping to the other side. Once both sides are browned, it’s ready to go! Serve with maple syrup (or my new favorite- maple agave) and enjoy!