Chai Latte Recipe

Toast and bruise spices

In a small dry skillet over medium heat, toast the whole spices (cardamom pods, cinnamon stick broken into pieces, cloves, peppercorns, star anise) for 1 to 2 minutes until fragrant, shaking the pan. Transfer to a mortar and lightly crush or bruise them with the back of a spoon or pestle to release oils.

Simmer concentrate

In a small saucepan combine 2 cups water, the bruised spices, sliced fresh ginger, and maple syrup (2 tbsp). Bring to a gentle simmer over medium-low heat. Simmer uncovered for 8 to 10 minutes to infuse. Keep the heat low enough that the liquid does not boil vigorously.

Steep tea and finish

Remove the pan from heat, add the black tea bags (or loose-leaf tea in an infuser) and 1 tsp vanilla extract. Cover and steep for 5 minutes for a strong brew (longer for stronger flavor, up to 7 minutes). Strain the mixture through a fine mesh sieve into a heatproof container, pressing gently on solids to extract liquid. Discard solids. Taste and, if needed, stir in up to an additional 1 tsp maple syrup to reach your preferred sweetness. Let the concentrate cool to room temperature (about 15–20 minutes) or chill in the fridge if making iced chai ahead.

Yield

You should have about 1 to 1.25 cups of chai concentrate. This recipe uses 1 cup per serving; leftover concentrate will keep refrigerated for up to 4 days.

Prepare glass and ice: Fill a tall glass with about 1 cup of ice cubes.

Combine almond mylk and vanilla: In a separate measuring cup or small pitcher, stir together 1.25 cups cold almond mylk and 1/4 tsp vanilla extract (if using). This small amount of extra vanilla deepens the vanilla note but is optional.

Sweeten to taste: Add 1 tsp maple syrup to the almond mylk mixture and stir to combine. Taste and add more maple if you prefer sweeter.

Layer or mix: Pour 1 cup chai concentrate over the ice in the glass. Slowly pour the almond mylk over the back of a spoon or down the side of the glass to create a layered look, or simply pour and stir gently to combine.

Garnish and serve: Sprinkle a pinch (about 1/4 tsp) ground cinnamon on top or rest a cracked cinnamon stick as a stirrer. Serve immediately with a straw or spoon to mix before drinking.