If using black tea for a pronounced chai flavor, steep 1 tea bag (or 1 tsp loose black tea) in 1/4 cup hot water for 3–4 minutes. Remove tea bag or strain and set the brewed tea aside.

Make Golden Milk Chai Latte

Combine liquids and spices

In a small saucepan, add 2 cups milk and 1 cup water. Whisk in 1 tsp ground turmeric, 1 tbsp sliced fresh ginger (or 1/4 tsp ground ginger), 1 tsp ground cinnamon, 1 tsp ground cardamom, 1/4 tsp ground cloves and a pinch of ground black pepper. Add the optional 1/2 tsp coconut oil or ghee if using.

Heat slowly

Place saucepan over medium-low heat. Warm the mixture gently until steam rises and small bubbles form around the edge (do not boil). Continue to simmer very gently for 5–7 minutes, whisking occasionally to fully incorporate spices and to prevent skin from forming on the milk.

Add brewed tea and sweetener

If you prepared the optional black tea, stir the brewed tea into the saucepan now. Remove the pan from heat and whisk in 2 tbsp honey or maple syrup (adjust to taste) and 1/2 tsp vanilla extract.

Blend for froth (optional)

For a frothier latte and to fully emulsify spices and oil, transfer the mixture to a blender (cool slightly to avoid splatter) and blend on medium for 20–30 seconds, or use an immersion frother directly in the saucepan until frothy.

Strain and serve

Strain the latte through a fine-mesh sieve into two mugs to remove ginger slices and any larger spice bits. Taste and adjust sweetness if desired.

Garnish

Dust each mug with a light sprinkle (about 1/8–1/4 tsp total) of ground cinnamon and add a cinnamon stick or cardamom pod if desired. Serve immediately.