Snappy Chata Recipe

Toast whole spices

In a dry small skillet over medium heat, toast cardamom pods, cloves, peppercorns and star anise for 1–2 minutes until fragrant, shaking the pan frequently to avoid burning. Remove from heat and lightly crush the cardamom pods with the back of a spoon to expose the seeds.

Warm milk and cream

In a medium saucepan combine whole milk and heavy cream. Add the toasted and crushed spices, ground cinnamon, sliced ginger, and the split vanilla bean (scrape seeds into the pan and add the pod) or 1 tsp vanilla extract. Warm over medium-low heat until just below simmer (do not boil), about 6–8 minutes, stirring occasionally.

Steep the tea

Remove the pan from direct heat. Add the tea bags to the warm spiced milk and steep for 5 minutes for a robust brew (steep 3–4 minutes for milder tea). Press the bags gently against the side of the pan to extract flavor, then remove and discard the tea bags.

Strain

Strain the spiced milk through a fine-mesh sieve into a clean saucepan or heatproof bowl to remove whole spices, ginger and vanilla pod. Return the strained liquid to the saucepan and keep warm on lowest heat setting.

In a small skillet or saucepan over low heat, melt the unsalted butter. Add the brown sugar and sweetened condensed milk and whisk continuously until the sugar dissolves and the mixture is smooth and slightly thickened, about 2–3 minutes. Add salt and whisk to combine. Remove from heat.

Incorporate creaminess

Slowly whisk 1/3 of the warm spiced milk into the sweetened condensed cream to temper it, then pour that mixture back into the remainder of the warm spiced milk while whisking continuously. Heat gently for another 1–2 minutes to unify flavors, but do not boil.

Finish

Taste and adjust sweetness or spice: add an extra 1 teaspoon brown sugar if desired, or a pinch more ground cinnamon. If making an adult version, stir in 1 tablespoon rum or bourbon per serving into the warmed chai. Keep warm for up to 15 minutes; stir before serving.

Serve

Ladle the Snappy Chata into warmed mugs or cups. Dust each serving lightly with ground cinnamon and a pinch of freshly grated nutmeg if using. Serve immediately.