Chai Latte Recipe
Make Chai Latte Recipe in just 20m. 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
Toast and bruise spices
In a small dry saucepan over medium heat, add the whole cloves, cardamom pods, and peppercorns. Toast, stirring, for 1–2 minutes until fragrant. Lightly crush the cardamom pods and cloves with the back of a spoon or a mortar and pestle to release oils.
- 2
Simmer spices and tea
Add 2 cups water, the cinnamon stick, and sliced ginger to the saucepan. Bring to a gentle simmer over medium-high heat. Once simmering, reduce heat to low and add the tea bags (or loose tea in an infuser). Simmer gently for 5 minutes, then turn off heat and steep for an additional 5 minutes for a strong concentrate.
- 3
Sweeten and strain
Remove the tea bags (or strain out loose tea) and discard. Stir in brown sugar while the liquid is hot so it dissolves completely. Taste and adjust sweetness if desired. Strain the mixture through a fine-mesh sieve into a heatproof container to remove spices and ginger. This yields approximately 2 cups of chai concentrate. Cool slightly if making ahead; refrigerate up to 4 days.
Milk & Assembly
- 4
Heat and froth milk
For each serving, warm 1/2 cup milk (if making two servings, warm 1 cup) in a small saucepan over medium heat until steaming but not boiling (about 2–3 minutes). Optional: froth the milk with a handheld frother or whisk vigorously for 20–30 seconds to create microfoam.
- 5
Combine concentrate and milk
In a mug, pour 1/2 cup chai concentrate (hot or warmed) and add 1/2 cup steamed milk (ratio 1:1). Stir gently to combine. Taste and add up to 1 tablespoon additional sweetener or 1 teaspoon vanilla extract if desired.
- 6
Garnish and serve
Top with a light dusting of ground cinnamon. Serve immediately. For iced chai latte: fill a glass with ice, add 1/2 cup chilled concentrate and 1/2 cup cold milk, stir, and serve.