Chai Latte Medium Recipe

Toast spices

Lightly toast the crushed cardamom pods, cloves, peppercorns and cinnamon (if using stick, break it in half). In a small dry skillet over medium heat, toast for 30–45 seconds until fragrant, shaking the pan so they don't burn.

Simmer base

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

Brew tea

Add the 2 tablespoons black tea leaves to the simmering spiced water. Reduce heat to low and simmer gently, uncovered, for 4–6 minutes to extract strong flavor. Stir once to dissolve sugar.

Finish concentrate

Add 1 cup whole milk and 1 teaspoon ground cinnamon (if using ground) to the saucepan. Warm through over low heat for 2–3 minutes — do not boil once milk is added to avoid scalding. Stir in vanilla extract if using.

Strain

Remove from heat and strain the mixture through a fine mesh sieve or cheesecloth into a heatproof container to remove tea leaves and spices. Press gently on solids to extract liquid. This yields about 3 cups of chai concentrate. Taste and adjust sweetness while still warm.

Store: let cool to room temperature, then refrigerate for up to 4–5 days in a sealed container. Reheat gently before using.

Measure

For one medium chai latte, measure 1 cup (8 fl oz) of prepared chai concentrate.

Steam milk

Steam 1 cup whole milk (or milk of choice) until it reaches about 150–155°F (65–68°C) and develops microfoam. If you don't have a steamer, heat milk on the stovetop until hot but not boiling (about 140–150°F / 60–65°C) and froth with a handheld frother or whisk.

Combine

Pour the warmed chai concentrate into a medium cup. Add the steamed milk using a spoon to hold back foam, then spoon 2 tablespoons of milk foam on top.

Garnish

Dust lightly with ground cinnamon (about 1/4 teaspoon) and serve immediately.

Adjust: If you prefer a stronger tea flavor, increase concentrate to 1.25 cups; for sweeter, add extra sugar or honey to the hot concentrate before combining.