Hot Masala Chai Tea Latte Recipe
12 oz
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Ingredients
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Masala Chai Concentrate
Finishing / Latte
Method
Masala Chai Concentrate
- 1
Combine spices and liquids
In a small saucepan, combine 1 cup water and 1 cup whole milk. Add the sliced fresh ginger, crushed cardamom pods, cloves, crushed peppercorns, cinnamon stick, and freshly grated nutmeg.
- 2
Heat and simmer
Place the saucepan over medium heat and bring the mixture just to a gentle simmer (do not boil vigorously). Reduce heat to low and let the spices steep for 5 minutes, stirring occasionally to prevent scorching.
- 3
Add tea and sweetener
Add 2 tablespoons of black tea leaves and 2 tablespoons of brown sugar (or granulated sugar) to the simmering spiced milk-water. Stir to dissolve the sugar. Keep the mixture at a low simmer for 3–4 minutes so the tea infuses and the flavors meld. Taste (carefully) and adjust sweetness if desired.
- 4
Strain
Remove the saucepan from heat. Let the chai sit 1 minute and then strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof measuring cup or bowl to remove tea leaves and spices. Stir in 1 teaspoon vanilla extract if using. This yields about 2 cups of masala chai concentrate; use 1 cup for a 12 oz latte and reserve the rest refrigerated for up to 3 days.
Finishing / Latte
- 5
- 6
- 7
Adjust sweetness and garnish
Taste and add additional sweetener to taste if needed. Lightly dust the top with a pinch (about 1/4 tsp) of ground cinnamon or a little grated nutmeg as garnish.
- 8
Serve
Serve immediately while hot. Store any leftover concentrate in the refrigerator for up to 3 days and reheat gently before using.