In a small saucepan, combine 2 cups water, 1 cup whole milk, crushed cardamom pods, cloves, cracked peppercorns, sliced ginger, cinnamon (or cinnamon stick), and star anise if using. Bring the mixture to a gentle simmer over medium heat.

Simmer to infuse

Once simmering, reduce heat to low and let the mixture simmer gently, uncovered, for 10 minutes so the spices infuse the liquid. Stir occasionally and skim any foam.

Add tea and sweetener

Add the black tea leaves (or tea bags) and the sweetener (2 tablespoons). Stir, then continue to simmer on low for 3–4 minutes for a strong brew. If you prefer a milder tea flavor, steep 2 minutes instead.

Strain and finish

Remove from heat. Stir in vanilla extract if using. Strain the mixture through a fine-mesh sieve or cheesecloth into a heatproof container to remove the spices and tea leaves. Press gently on solids to extract more flavor. This is your chai concentrate. Taste and adjust sweetness if needed. The concentrate can be used immediately or cooled and refrigerated for up to 4–5 days.

To Finish (per serving)

Heat and froth milk

Pour 0.75 cups milk into a small saucepan and heat over medium-low until steaming (do not boil) or steam/froth the milk using a milk steamer wand. If you have a milk frother, froth until you reach a velvety microfoam. For stovetop frothing: heat, then whisk vigorously or use a handheld frother for 20–30 seconds.

Assemble the latte

Pour 0.5 cups (about 120 ml) of the prepared chai concentrate into a 12-oz (approx. 350 ml) cup. Add the steamed/frothed milk on top, holding back foam with a spoon and then spooning foam on last. Stir gently to combine for an even flavor.

Garnish and serve

Dust a light pinch (about 1/8 tsp) of ground cinnamon on top. Serve immediately. Adjust sweetness at the cup level if desired by adding more sugar, honey, or syrup to taste.