Chai Latte Recipe

Prepare spices

Lightly crush the cardamom pods, peppercorns, and cloves using the flat side of a knife or mortar and pestle. This releases essential oils without pulverizing them.

Combine water, crushed spices (cardamom, peppercorns, cloves, star anise if using), sliced fresh ginger, and ground cinnamon in a small saucepan.

Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer, uncovered, for 8–10 minutes to infuse the water with spice flavors. Keep an eye so it doesn’t reduce completely.

Add the black tea leaves or tea bags to the simmering spiced water. Turn off the heat and let steep for 4–6 minutes, depending on desired strength (longer = stronger, slightly more bitter).

Stir in the brown sugar while still warm so it dissolves fully. Taste and adjust sweetness. If you prefer less sugar, reduce to 1–2 tbs.

Strain the concentrate through a fine mesh sieve or cheesecloth into a heatproof container, pressing the solids to extract flavor. Discard or compost solids. The yield should be about 1.25–1.5 cups of concentrate.

If not using immediately, let the concentrate cool to room temperature and refrigerate in a sealed jar for up to 5 days. Rewarm gently before assembling lattes.

For one serving: warm 1 cup milk in a small saucepan over medium-low heat until steaming but not boiling (about 3–4 minutes). Alternatively, heat in the microwave in 30-second bursts until hot.

Stir in 1/2 teaspoon vanilla extract to the warm milk, if using, for extra depth.

Add 1/2 cup (adjust to taste) of the prepared chai concentrate to a mug. Note: the recipe quantities listed produce several servings of concentrate; use 1/2–3/4 cup concentrate per 1 cup milk depending on desired strength. For the supplied ingredient portions, use 1 cup concentrate to 2 cups milk to make two servings.

Combine the hot milk and chai concentrate: pour the warmed milk into the mug with concentrate, stirring to combine.

Optional: for a café-style finish, froth 1/4 cup additional milk using a milk frother, French press, or by whisking vigorously and spoon the foam on top.

Garnish with a light dusting of ground cinnamon or grated nutmeg. Serve immediately.