Chai Latte Recipe

Toast spices

In a small dry saucepan over medium heat, add cardamom pods, cloves, peppercorns, and star anise. Toast, stirring, for 1 minute until fragrant — be careful not to burn them.

Add 2 cups water, sliced ginger, cinnamon stick and the toasted spices to the saucepan. Bring to a gentle simmer over medium-high heat.

Reduce heat to low and simmer gently, uncovered, for 10 minutes to allow the spices and ginger to infuse the water.

Add black tea leaves (or tea bags) and brown sugar to the simmering spiced water. Stir to dissolve the sugar, then continue to simmer for 3 minutes. Do not boil aggressively — a gentle simmer keeps flavors balanced.

Stir in 1 cup whole milk and vanilla extract. Heat until just below simmer (small bubbles at edges), about 2–3 minutes. Do not let it boil over.

Remove from heat and let the mixture steep for 5 minutes for stronger flavor.

Strain the concentrate through a fine-mesh sieve (or cheesecloth) into a clean container, pressing on solids to extract liquid. Discard solids. The concentrate yields about 2 to 2.5 cups. Cool slightly before refrigerating if not using immediately. Keeps refrigerated up to 4 days.

Measure 1 cup chai concentrate into a small saucepan or a milk frother pitcher.

Add 1 cup milk (use the milk specified for desired richness). For a creamier latte, use whole milk or heat-and-froth milk of choice.

Heat gently over medium-low until steaming and small bubbles form at the edges (about 2–3 minutes). If using a steam wand or electric milk frother, froth the milk together with the concentrate to create microfoam — aim for a velvety texture.

Taste and add optional sweetener (about 1 tsp) if desired; stir to combine.

Pour into a mug. Sprinkle 1/4 tsp ground cinnamon on top as garnish. Serve immediately.