Chai Latte - Large Recipe

Toast spices (optional)

In a small dry skillet over medium heat, toast the cloves, cardamom pods, peppercorns and cinnamon stick for 1 minute until fragrant. This step deepens flavor but can be skipped.

Crush the toasted whole spices lightly with the flat side of a knife or mortar and pestle to release oils. Split cardamom pods to expose seeds.

In a small saucepan combine 2 cups water, crushed spices, sliced ginger, star anise (if using) and brown sugar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Reduce heat to low and simmer the spiced water for 8 minutes, uncovered, to infuse flavors.

Add 2 tablespoons black tea leaves to the simmering spiced water. Turn off heat and let steep for 4 minutes. Do not boil after adding tea to avoid bitterness.

Strain the mixture through a fine mesh sieve or cheesecloth into a heatproof measuring cup or bowl, pressing on solids to extract liquid. You now have approximately 12 ounces of chai concentrate (adjust sugar to taste). Keep warm or refrigerate for up to 3 days.

Measure 6 oz of the prepared chai concentrate (see above).

Heat 12 oz milk in a small saucepan over medium-low heat until it reaches 150°F (65°C) and begins to steam around the edges — do not boil. Alternatively, steam milk with an espresso wand to about 150°F and create light microfoam.

If using a frother, froth the heated milk to desired foaminess. Stir in 1/4 tsp vanilla extract into the milk if using.

Pour the 6 oz chai concentrate into a large (16–20 oz) cup. Slowly add the heated milk, holding back foam with a spoon, then spoon foam on top to finish.

Dust the top with a pinch of ground cinnamon. Taste and add extra sweetener if needed.

Serve immediately. Leftover concentrate can be refrigerated; for subsequent servings reheat concentrate gently and combine with warmed milk at a 1:2 concentrate-to-milk ratio (adjust to taste).