Chai Latte Recipe

Combine spices and liquids

In a medium saucepan combine 2 cups water, 1 cup whole milk, sliced ginger, crushed cardamom pods, cinnamon stick, cloves, peppercorns, and star anise (if using). Bring the mixture to a gentle simmer over medium heat.

Simmer to infuse

Once simmering, reduce heat to low and let the spices infuse for 8–10 minutes, uncovered. Stir occasionally and watch that the milk does not scorch. The liquid should be aromatic and slightly reduced.

Add tea and sweeten

Add 2 tablespoons black tea leaves and 3 tablespoons sugar to the pan. Stir and continue to simmer on low for 3–4 minutes so the tea brews and the sugar dissolves.

Strain and finish

Remove from heat and stir in 1 teaspoon vanilla extract. Strain the mixture through a fine-mesh sieve or cheesecloth into a heatproof container to remove tea leaves and spices. Press gently on solids to extract liquid. This is your chai concentrate.

Optional storage

Allow concentrate to cool slightly, then refrigerate in a sealed container for up to 4 days. Reheat gently before using.

Mix and froth

For each serving, combine equal parts chai concentrate and steamed or heated milk (for one serving use about 1/2 cup concentrate + 1/2 cup milk, adjust to taste). Heat the additional milk until hot (do not boil) and froth with a steam wand, handheld frother, or by shaking vigorously in a jar.

Assemble

Pour the warmed chai concentrate into a mug, add the frothed milk, holding back foam with a spoon. Spoon foam on top.

Garnish and sweeten

If desired, stir in additional sweetener to taste. Sprinkle a pinch (about 1/4 tsp) of ground cinnamon over the foam for garnish.