Chai Latte Recipe

Prepare spices

Lightly crush the cardamom pods with the side of a knife to expose the seeds. Leave cloves, peppercorns, and cinnamon stick whole. Slice fresh ginger thinly.

In a small saucepan, combine 2 cups water, sliced ginger, crushed cardamom, cloves, peppercorns, cinnamon stick, star anise (if using), and freshly grated nutmeg (if using). Bring to a gentle boil over medium-high heat.

Reduce heat to low and simmer the spices for 8–10 minutes, partially covered, to extract flavor. Stir occasionally.

Add the 2 tablespoons black tea leaves (or 2 tea bags) to the simmering spiced water. Continue to simmer gently for 3–4 minutes for a strong brew. Do not boil vigorously to avoid bitterness.

Stir in 1 cup whole milk and 2 tablespoons brown sugar. Raise heat just until the mixture is hot and steaming (do not boil aggressively). Taste and adjust sweetness, adding up to 1 teaspoon honey or maple syrup if you like it sweeter.

Remove the saucepan from heat and let the chai steep for 3–5 minutes to meld flavors and finish infusing the tea.

Strain the chai concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard spices and tea leaves. This yields a concentrated chai base.

If making ahead: cool to room temperature, refrigerate in an airtight container for up to 4 days. Reheat gently before using.

For each serving (makes about 2 cups finished): Pour equal parts chai concentrate and steamed milk (adjust ratio 1:1 for standard chai latte, or 1:2 concentrate to milk for a milder drink). Example: 1/2 cup concentrate + 1/2 cup steamed milk per serving.

Steam or heat milk

Heat 1 cup milk (or your chosen alternative) in a small saucepan until steaming, or use a milk steamer. If you have a milk frother, froth to desired foam. Stir in 1 teaspoon vanilla extract if using.

Pour the strained chai concentrate into two mugs (about 1/2 cup each if using the quantities above). Top each mug with steamed milk and hold back foam with a spoon, then spoon foam on top.

Taste and adjust sweetness; add a little honey or maple syrup if desired. Sprinkle a pinch of ground cinnamon over the foam for garnish.

Serve immediately. Leftover concentrate may be refrigerated and reused; reheat gently and froth milk fresh when serving.