Chai Latte Recipe

Combine spices and liquids

In a small saucepan, add 2 cups water, the sliced ginger, crushed cardamom pods, cloves, peppercorns, cinnamon (or cinnamon stick), and star anise if using. Bring to a gentle simmer over medium heat.

Simmer to infuse

Lower heat to maintain a gentle simmer. Simmer the spice mixture for 8–10 minutes, uncovered, to extract aroma and flavor. Watch to prevent boiling dry; add a splash of water if necessary.

Add tea and milk

Add the black tea leaves (or tea bags) and 1 cup whole milk to the saucepan. Stir, increase heat slightly until it returns to a gentle simmer, then reduce heat and simmer for 4–5 minutes. This steeps the tea and integrates the milk with the spices.

Sweeten and finish

Remove the pan from heat. Stir in brown sugar and vanilla extract (if using) until dissolved. Taste and adjust sweetness. Let the concentrate steep off-heat for 2–3 minutes for stronger flavor.

Strain

Strain the chai concentrate through a fine-mesh sieve or cheesecloth into a heatproof pitcher, pressing down on solids to extract liquid. Discard solids. The concentrate can be used immediately or stored in the refrigerator for up to 5 days.

Heat and froth milk

Measure 1 cup milk for one to two servings depending on desired strength. Heat the milk in a small saucepan over medium-low until steaming (around 150°F / 65°C) but not boiling, or use a steam wand. Froth the milk to produce microfoam if desired.

Combine concentrate and milk

Pour 3/4 cup (0.75 cups) chai concentrate into a mug or cups. Add steamed/frothed milk to the concentrate in a roughly 1:1 to 1:1.5 ratio depending on taste (adjust ratio: use more concentrate for stronger chai). Stir gently to combine.

Garnish and serve

Sprinkle a pinch of ground cinnamon on top. Sweeten further to taste if needed. Serve hot immediately. For iced chai latte: chill concentrate, pour over ice with cold milk, and stir.