Chai Latte Recipe

Prepare spices

Lightly crush the cinnamon stick into 2–3 pieces and crush the cardamom pods with the side of a knife to open them. Leave cloves and peppercorns whole. Thinly slice the fresh ginger.

Combine water, tea leaves (or tea bags), all prepared whole spices (cinnamon, cardamom, cloves, peppercorns), and sliced ginger in a small saucepan.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and simmer gently, uncovered, for 8–10 minutes to extract flavor. If you prefer a stronger concentrate, simmer up to 12 minutes but avoid boiling aggressively to prevent bitterness.

Add the sweetener (sugar or honey) to the saucepan, stir until dissolved, and simmer 1 more minute. Remove from heat and steep for 5 minutes off the heat for additional infusion.

Strain the concentrate through a fine mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids. You should have roughly 1 to 1 1/4 cups of chai concentrate depending on evaporation.

The concentrate can be refrigerated in an airtight container for up to 4–5 days; rewarm gently before using.

For two servings, measure about 1/2 cup (120 ml) chai concentrate and 1 cup (240 ml) milk per serving ratio: standard is 1 part concentrate to 2 parts milk. Heat the milk in a saucepan over medium heat until steaming but not boiling (about 3–4 minutes). Alternatively, heat and froth milk with a milk steamer or frother.

If using vanilla extract, stir it into the heated milk off the heat.

Divide the warmed milk between two mugs. Pour 1/2 cup (120 ml) chai concentrate into each mug (or adjust concentrated-to-milk ratio to taste).

Optionally froth or foam a small amount of milk and spoon on top for a café-style finish.

Sprinkle a pinch of ground cinnamon over each mug for garnish and serve immediately.