Chai Latte Recipe

Toast and simmer spices

In a small saucepan over medium heat, add the crushed cardamom pods, whole cloves, black peppercorns, and star anise (if using). Toast for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add 2 cups water and the sliced fresh ginger and ground cinnamon to the saucepan. Increase heat to bring to a gentle boil, then reduce heat and simmer uncovered for 8 minutes to extract spice flavors.

Add the black tea leaves (or tea bags) to the simmering spiced water. Stir, then simmer gently for 3–4 minutes more. Do not oversteep to avoid excessive bitterness; if using teabags, remove after 3 minutes.

Lower heat to the smallest setting and stir in 1 cup whole milk, 2 tablespoons sweetener, and 1 teaspoon vanilla extract. Warm through for 2–3 minutes — do not let it reach a rolling boil to prevent milk from scorching or separating.

Remove the saucepan from heat. Let the mixture steep for 5 minutes to meld flavors, then strain through a fine mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. This is your chai concentrate.

Cool the concentrate slightly if making iced or storing. The concentrate can be refrigerated in a sealed jar for up to 4 days.

For each serving (this recipe yields about 2 8-oz lattes): pour 1 cup (8 oz) chai concentrate into a small saucepan or milk pitcher and warm gently over low heat until hot but not boiling (about 2–3 minutes).

Steam or froth 1 cup milk (whole, oat, almond, or other) until it reaches ~150°F (65°C) and has microfoam or a pleasant foam. If you don't have a steamer, heat the milk in a saucepan until hot and froth using a handheld frother or by shaking in a tightly sealed jar for 30–45 seconds and then tap the jar on the counter to settle large bubbles.

Pour the warmed chai concentrate into two warmed 8-oz cups (about 4 oz each if making 2 drinks) or prepare one larger serving by using a 1:1 chai-to-milk ratio. Slowly add the steamed milk over the concentrate, holding back foam with a spoon; then spoon the foam on top.

Top each latte with a light dusting of ground cinnamon. If desired, add an extra drizzle of honey or maple syrup to taste.

Serve immediately. Leftover concentrate can be refrigerated and reheated; prepared latte is best consumed fresh.