Chai Tea Latte Recipe
Make Chai Tea Latte Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chai concentrate
Milk & assembly
Method
Chai concentrate
- 1
Combine spices and water
In a small saucepan combine 2 cups water, sliced ginger, 2 cinnamon sticks, 6 cardamom pods (lightly crushed with the flat of a knife), 6 whole cloves and 6 whole black peppercorns. Add 2 tablespoons brown sugar.
- 2
Simmer to extract flavor
Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer. Simmer uncovered for 8–10 minutes so the spices infuse the water and the liquid reduces slightly.
- 3
Add tea and finish concentrate
Add 2 black tea bags (or 2 tbsp loose black tea) to the simmering spiced water and simmer for an additional 2 minutes—avoid over-steeping to prevent bitterness. Remove from the heat, stir in 1 teaspoon vanilla extract, then cover and let steep for 5 minutes off the heat.
- 4
Strain the concentrate
Strain the liquid through a fine-mesh sieve or cheesecloth into a heatproof container, pressing the solids lightly to extract liquid. Discard solids. You should have about 2 cups of chai concentrate. Keep warm while you prepare the milk.
Milk & assembly
- 5
Heat and froth the milk
Pour 2 cups milk into a small saucepan and heat over medium-low until steaming — small bubbles will form at the edges but do not let it boil (about 3–5 minutes). Froth the milk using a handheld milk frother, a whisk (vigorous 20–30 seconds), or a steam wand until foam forms and the milk is slightly thickened.
- 6
- 7
Finish and garnish
If desired, top each latte with 1 tablespoon whipped cream. Sprinkle a pinch of ground cinnamon over the top. Taste and adjust sweetness by stirring in more brown sugar or honey if needed. Serve immediately.
- 8
Storage note
Leftover chai concentrate can be refrigerated in a sealed container for up to 4 days. Reheat gently before mixing with milk.
