Chai Latte Recipe

Toast spices (optional)

Lightly toast the cardamom pods, cloves, peppercorns, and fennel seeds (if using) in a dry skillet over medium heat for 1–2 minutes until fragrant. Shake the pan constantly to prevent burning. Remove from heat and let cool slightly.

Crush the toasted spices: Using the flat side of a knife, a mortar and pestle, or the bottom of a heavy pan, gently crush the cardamom pods (to expose the seeds), cloves, and peppercorns. This releases more aroma and flavor.

Combine spices and water: In a medium saucepan, add 2 cups water, the crushed spices, cinnamon stick, sliced ginger, and star anise (if using). Bring to a gentle simmer over medium heat.

Simmer to infuse: Reduce heat to low and simmer uncovered for 10 minutes so the water extracts the spice flavors. Stir occasionally and adjust heat to maintain a gentle simmer (not a rolling boil).

Add tea and sweetener: After 10 minutes, add the black tea leaves or tea bags and the brown sugar. Stir to dissolve the sugar, then simmer for another 3–4 minutes. Taste and add honey or maple syrup if you prefer additional sweetness, stirring to combine.

Finish and strain concentrate: Remove the saucepan from heat. Let the mixture steep off the heat for 2–3 minutes for stronger flavor. Strain the liquid through a fine-mesh sieve or cheesecloth into a heatproof container to remove solids. This yields approximately 1.5–2 cups of chai concentrate. Discard solids.

Store concentrate: Allow the concentrate to cool to room temperature, then refrigerate in a sealed container for up to 5 days. Rewarm gently before using.

Heat milk: Pour 1/2 cup milk into a small saucepan and heat over medium-low until steaming and hot but not boiling (about 2–3 minutes). Alternatively, steam milk with an espresso steam wand or heat and froth using a milk frother.

Combine concentrate and milk: Pour 1/2 cup (about 120 ml) warmed chai concentrate into a mug, then add 1/2 cup hot milk. For a stronger latte use 2/3 concentrate and 1/3 milk; adjust to taste.

Froth and top (optional): If you steamed milk, spoon the foam on top. If you frothed milk separately, pour foam over the chai latte.

Garnish and serve: Lightly dust with ground cinnamon, stir gently, and serve immediately.