Chai Latte Recipe

Simmer spices and tea

In a small saucepan, combine 1 cup water and the spice blend: sliced ginger, crushed cardamom pods, cloves, cinnamon stick, crushed peppercorns, and grated nutmeg (if using). Bring to a gentle simmer over medium heat.

Simmer the spices for 4 minutes to extract oils and aroma, stirring occasionally so they don't scorch.

Add 2 tablespoons of strong black tea to the simmering spiced water. Reduce heat to low and simmer for an additional 2–3 minutes for loose leaf (1–2 minutes if using tea bags), allowing the tea to steep and meld with the spices. Do not boil vigorously to avoid bitterness.

Add milk and sweeten

Add 1 cup milk and 2 teaspoons sweetener to the saucepan with the infused tea and spices. Stir well to combine.

Raise heat to medium-low and bring just to a gentle simmer (do not boil), heating for 2–3 minutes while stirring so the milk warms evenly and the sweetener dissolves. Taste and adjust sweetness as desired.

If you prefer a frothier latte, remove from heat and use a handheld milk frother for 10–20 seconds, or transfer half the milk mixture to a blender and pulse once to create foam. Alternatively, vigorously whisk for 30 seconds.

Strain

Place a fine-mesh strainer or tea strainer over your serving cup. Pour the chai through the strainer to remove tea leaves and whole spices. Press gently on solids with the back of a spoon to extract as much liquid as possible.

Stir in 1 teaspoon vanilla extract if using.

Dust the top with a pinch of ground cinnamon before serving.

Serve hot. Recipe yields one generous chai latte (about 2 cups of finished beverage including foam) — adjust quantities for additional servings.