Chai Latte Recipe

Simmer spices

In a small saucepan combine 2 cups water, sliced ginger, cinnamon stick, crushed cardamom pods, cloves, peppercorns and star anise (if using). Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 10 minutes to extract spice flavor.

Steep tea

After 10 minutes, add the black tea bags (or loose-leaf tea in an infuser). Remove the pan from heat and let the tea steep in the hot spiced water for 5 minutes for a robust brew (longer for stronger tea).

Sweeten and finish

Remove tea bags (or strain out loose leaves) and discard solids by straining the liquid through a fine mesh sieve into a heatproof container. Stir in brown sugar (or honey) and vanilla extract until fully dissolved. Taste and adjust sweetness if desired. Let the concentrate cool slightly.

Optional storage

If not using immediately, transfer concentrate to a sealed jar and refrigerate for up to 5 days. Warm gently before using.

Measure 2 oz of chai concentrate into a 12 oz cup (for a 1:5 ratio).

Heat 10 oz of 2% milk: either steam/froth with a milk steamer to about 150°F (65°C) producing light microfoam, or heat milk in a small saucepan until hot but not boiling (about 140–150°F / 60–65°C). If heating on the stove, whisk vigorously or use a hand frother for 20–30 seconds to create foam.

Pour the hot milk into the cup over the chai concentrate, holding back foam with a spoon, then spoon or pour the foam on top to finish. Stir gently to combine if desired.

Garnish with a light dusting (about 1/4 teaspoon) of ground cinnamon and serve immediately.