Chai Latte Recipe

Combine spices and water

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

Simmer to infuse

Once boiling, reduce heat to low and simmer, partially covered, for 8–10 minutes to extract flavors from the spices. Keep an eye so it doesn't reduce too aggressively.

Add tea and milk

Add the black tea leaves or tea bags to the simmering spiced water and pour in 1 cup of whole milk. Stir and continue to simmer over low heat for 3–4 minutes. This ensures the tea infuses into the spiced mixture and the milk warms and slightly thickens.

Sweeten and finish

Stir in the brown sugar and simmer 1 more minute until dissolved. Remove from heat and let the mixture steep for 5 minutes off the heat for stronger flavor. If using, stir in vanilla extract.

Strain and store

Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing gently on solids to extract liquid. Discard solids. The concentrate yields about 2 cups; cool slightly and store refrigerated in a sealed jar for up to 4 days.

Heat and froth milk

Pour 1 cup milk into a small saucepan and heat over medium until very hot but not boiling (about 150–160°F / 65–71°C). Alternatively, steam milk with an espresso steamer. If you want foam, froth vigorously with a handheld frother, French press, or milk frother for 20–40 seconds until frothy.

Combine concentrate and milk

Pour 1 cup prepared chai concentrate into a mug. Pour the hot milk over the concentrate, using a spoon to hold back foam if you want to spoon foam on top. Stir gently to combine. Taste and add optional sweetener, if desired, to taste (about 1 tsp).

Garnish and serve

Top with a small spoonful of frothed milk foam and a pinch of ground cinnamon or freshly grated nutmeg. Serve immediately while hot.