Chai Latte Recipe

Combine water, sliced ginger, crushed cardamom pods, cloves, peppercorns, cinnamon stick, and star anise in a medium saucepan over medium heat.

Bring the spiced water to a gentle simmer, then reduce heat to low and simmer gently for 8–10 minutes to extract flavors from the whole spices and ginger. Keep the pot partially covered to concentrate aroma but prevent over-reduction.

Add the black tea leaves (or tea bags) to the simmering spiced water. Turn off the heat and let the tea steep for 3–5 minutes depending on desired strength (longer for stronger, more tannic chai).

Stir in the whole milk, brown sugar, and vanilla extract. Return the pan to low heat and warm slowly — do not boil — for 3–4 minutes so the milk takes on the spice and tea flavors and the sugar dissolves.

Taste and adjust sweetness. If a smoother concentrate is desired, strain the mixture through a fine mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Cool slightly before refrigerating. The concentrate will keep refrigerated for up to 5 days.

Heat/Steam Milk

For one serving, measure 0.75 cups of milk. Steam with an espresso steamer until about 150–160°F (65–70°C) and velvety texture forms. Alternatively, heat milk on the stove until hot but not boiling and froth with a hand frother or whisk to create microfoam.

Combine

Pour 0.75 cups (6 fl oz) of chai concentrate into a 12–14 oz cup. Add the steamed milk (0.75 cups) over the concentrate, holding back foam with a spoon then spooning foam on top if desired. Taste and add optional simple syrup or extra sugar (about 1 tsp) if you prefer sweeter.

Garnish with a light dusting (about 1/4 tsp) of ground cinnamon or grated nutmeg. Serve immediately.

Scaling: concentrate recipe yields roughly 3–3.5 cups of chai concentrate. Use 3:3 ratio (equal parts concentrate and milk) or adjust to preference (1:1 concentrate:milk recommended).