Sep 03 2026
Restaurants›Cafe Passe›Chai Tea Latte Recipe

Chai Tea Latte Recipe

Inspired by Cafe Passe
Time30m
Serves4

Make Chai Tea Latte Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chai Concentrate

Milk & Serving

Method

Chai Concentrate

  1. 1

    Combine spices and water

    In a medium saucepan, add 2 cups water, cinnamon sticks, crushed cardamom pods, cloves, crushed peppercorns, sliced ginger, and star anise (if using). Bring to a gentle boil over medium-high heat.

  2. 2

    Simmer to infuse

    Once boiling, reduce heat to low and simmer uncovered for 10 minutes to extract aromatics from the spices.

  3. 3

    Add tea and sugar

    After 10 minutes, add the black tea leaves (or tea bags) and 2 tablespoons brown sugar. Stir to dissolve sugar and continue to simmer on low for 3 more minutes. Taste and adjust sweetness — add up to 1 tablespoon more sugar if you prefer a sweeter concentrate.

  4. 4

    Steep then strain

    Remove the pan from heat and let steep off the heat for 3–5 minutes for a stronger brew. Strain the mixture through a fine-mesh sieve or cheesecloth into a heatproof container, pressing gently on solids to extract liquid. Discard solids. This strained liquid is your chai concentrate.

  5. 5

    Make ahead / store

    Allow concentrate to cool to room temperature, then refrigerate in a sealed jar for up to 5 days. Rewarm gently before using.

Milk & Serving

  1. 6

    Heat milk

    For each serving (see servings below), measure about 1/2 cup concentrate and 1/2 cup milk. In a small saucepan, warm the milk over medium-low heat until it is hot but not boiling (bubbles forming at edges), about 3–4 minutes. If making multiple servings, scale accordingly: use 1 part concentrate to 1 part milk (adjust to taste).

  2. 7

    Froth milk (optional)

    If you want frothed milk, froth the warmed milk using a handheld milk frother, French press (pump 10–15 times), or whisk vigorously until foamy. For more microfoam, heat milk to 150°F (65°C).

  3. 8

    Combine and flavor

    Pour the warmed concentrate into mugs (about 1/2 cup per mug) and add equal part warmed milk. Stir gently. Add 1 tsp vanilla extract per 2 servings if using, and sweeten to taste with additional honey or sugar. Taste and adjust ratio: more concentrate for stronger chai, more milk for creamier latte.

  4. 9

    Garnish and serve

    Finish with a light dusting of ground cinnamon. Serve immediately while hot.

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