House Chai Latte Recipe

Make spice infusion

In a medium saucepan combine 4 cups water, sliced ginger, cinnamon sticks, crushed cardamom pods, cloves, peppercorns, star anise (if using) and grated nutmeg. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, partially covered, for 10 minutes to extract spice flavors.

Steep tea and sweeten

After 10 minutes, add the black tea leaves and brown sugar to the simmering spice liquid. Remove from heat and let steep, covered, for 5 minutes (longer for stronger chai). Strain the mixture through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Stir in honey or maple syrup while warm. This yields approximately 3 to 3.5 cups of concentrated chai.

Cool and store (optional)

If not using immediately, cool to room temperature then refrigerate in a sealed jar for up to 5 days. Reheat gently before combining with milk.

Heat and froth milk

In a small saucepan, warm 3 cups milk over medium-low heat until steaming but not boiling (about 150°F / 65°C). Stir in vanilla extract if using. For a foamy latte texture, froth the milk using a milk frother, steam wand, or by shaking vigorously in a sealed jar for 20–30 seconds and then pouring.

Combine concentrate and milk

For each 8 oz serving: pour 3/4 cup (6 fl oz) warmed milk into a mug and add 1/4 cup (2 fl oz) chai concentrate (adjust to taste for stronger or milder). Stir gently to combine. If preparing multiple servings, mix in a large pitcher using the same ratio.

Top and garnish

Spoon milk foam on top. Optionally add 1 tablespoon whipped cream. Dust with a light pinch of ground cinnamon and a tiny sprinkle of ground cardamom. Serve immediately.