Apple Caramel Chai Latte Recipe

Make spiced chai

In a small saucepan combine 2 cups water, cloves, crushed cardamom pods, peppercorns, cinnamon stick and sliced ginger. Bring to a simmer over medium heat and simmer gently for 8 minutes to extract the spice flavors.

Add the tea (tea bags or loose leaf in a tea infuser). Remove from heat and steep, covered, for 4 minutes (5 minutes for stronger chai).

Strain the liquid through a fine mesh sieve into a heatproof container, discarding solids. You should have about 1 3/4 to 2 cups of chai concentrate. Keep warm.

Cook apples and caramelize

In a separate small saucepan, melt the unsalted butter over medium heat. Add the diced apple and sauté for 3–4 minutes until beginning to soften.

Stir in the brown sugar and granulated sugar. Continue cooking, stirring frequently, until the sugars dissolve and the mixture becomes syrupy and the apples are tender, about 4–6 minutes.

Pour in 1 cup apple cider (or water) and bring to a gentle simmer. Reduce heat and simmer until the liquid reduces by about half and flavors concentrate, about 6–8 minutes.

Remove from heat and stir in vanilla extract and a pinch of sea salt. For a smooth syrup, let cool slightly then mash the softened apple pieces with a fork or use an immersion blender for 10–15 seconds to reach a saucy consistency. If you prefer a clear caramel sauce, strain the syrup through a fine mesh sieve, pressing on solids; reserve solids for stirring into drinks or discard. Keep warm or reheat gently when ready to assemble.

Heat and froth milk

In a small saucepan or using a steam wand, heat 2 cups milk until steaming but not boiling (about 150°F / 65°C). If you want foam, froth with a milk frother or whisk vigorously for 30–45 seconds.

Assemble Apple Caramel Chai Lattes

For each serving (makes 2 servings): In two heatproof mugs divide 4 tablespoons of the apple-caramel syrup (about 2 tbs per mug). Add 1 tablespoon caramel sauce to each mug if you want extra caramel intensity. Pour 3/4 cup of hot chai concentrate into each mug. Stir to combine with the syrup.

Top each mug with 3/4 cup of the hot frothed milk (or adjust to taste), holding back foam with a spoon and then spooning foam on top.

Garnish with a drizzle of caramel sauce, a sprinkle of ground cinnamon and a light dusting of nutmeg if using. Add whipped cream if desired and finish with another small caramel drizzle.

Serve immediately.