Chai Latte Recipe

Gather spices: lightly crush cardamom pods, peppercorns, and cloves with the flat side of a knife or mortar and pestle to release oils. Slice fresh ginger thinly and break the cinnamon stick into a couple pieces if large.

In a medium saucepan combine 4 cups water, crushed cardamom, cloves, peppercorns, cinnamon stick, sliced ginger, and star anise. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer, uncovered, for 10 minutes to infuse the water with the spices. Keep an eye on the pot so it doesn’t boil dry.

Add the tea bags to the simmering spiced water. Steep for 3–5 minutes, depending on desired strength (4 minutes gives robust flavor). Do not over-steep or the tea will become bitter.

Remove the tea bags with a spoon and discard. Add 2 cups whole milk to the pot, then stir in brown sugar and vanilla extract.

Raise heat slightly and gently bring the mixture back up to just under a simmer (small bubbles forming at the edges) — do not boil vigorously to prevent milk from scalding — and simmer for 5 minutes, stirring occasionally so the sugar dissolves and flavors meld.

Turn off heat and let the concentrate sit for 5 more minutes to further develop flavor.

Strain the concentrate through a fine mesh sieve or cheesecloth into a heatproof container to remove spices, tea leaves, and solids. Press gently on solids to extract liquid but avoid forcing through sediment.

Taste the concentrate and adjust sweetness if needed, adding up to 1–2 tablespoons more sugar or honey to reach desired sweetness while the liquid is still warm so it dissolves easily.

Allow concentrate to cool slightly. Store in a sealed container in the refrigerator for up to 5 days or freeze in portions for longer storage.

Measure 1 cup chai concentrate and 1 cup milk per serving. For a stronger latte use a 1.5:1 concentrate-to-milk ratio (3/4 cup concentrate + 1/2 cup milk).

Heat milk: in a small saucepan or with a milk steamer, warm the milk over medium heat until hot and steaming but not boiling (about 4–6 minutes). If you prefer frothed milk, use a milk frother or whisk vigorously to create foam.

Combine: pour the measured chai concentrate into a mug, then add the hot milk, holding back foam with a spoon and spooning foam on top if desired.

Sweeten to taste: add optional sweetener (about 1 tsp) if needed and stir gently to combine.

Garnish: sprinkle a pinch (about 1/4 tsp) of ground cinnamon or freshly grated nutmeg on top. Serve immediately.