Chai Latte

Prep: 5 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

I fell in love with the idea of chai through the cartons of this drink mix from the grocery store. The milky sweetness partnered with the astringent black tea drew me in, but the warm spices that lingered between sips kept me drinking. It wasn’t long before the sweetness of those chai drink mixes became too much for me and I started experimenting with chai lattes at home.

Ingredients

2 cinnamon sticks, broken into pieces
2 teaspoons whole black peppercorns
10 whole cloves
6 green cardamom pods, cracked
4 cups water
1 (2-inch) piece fresh ginger, thinly sliced
2 tablespoons loose-leaf black tea, or 6 black tea bags
1/2 cup sweetener, such as brown sugar, honey, or maple syrup (optional)
3 cups cold whole milk, coconut milk, or other non-dairy milk
Measuring cups and spoons
Medium saucepan
Wooden spoon or rubber spatula
Fine-mesh strainer
Pitcher or teapot

Instructions

Toast the spices. Place 2 cinnamon sticks, 2 teaspoons whole black peppercorns, 10 whole cloves, and 10 cracked green cardamom pods in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes. Meanwhile, thinly slice 1 (2-inch) piece of fresh ginger.
Depiction of the instructions in Instructions step 1
Brew the tea. Add 4 cups water and thinly sliced fresh ginger and bring to a simmer. Simmer for 5 minutes.
Depiction of the instructions in Instructions step 2
Steep the tea. Remove from heat and add 2 tablespoons loose-leaf black tea, or 6 black tea bags. Cover and steep for 10 minutes.
Depiction of the instructions in Instructions step 3
Sweeten the tea. While the tea is still warm, add 1/2 cup sweetener of your choice and stir until combined or dissolved.
Depiction of the instructions in Instructions step 4
Strain the tea. Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.
Depiction of the instructions in Instructions step 5
Froth the milk. For whole milk, froth 3 cups cold milk by shaking it in a jar or by whisking it vigorously over medium-high heat. For non-dairy milks, use an immersion blender to froth before heating.
Heat the milk. Heat the frothed milk in a small saucepan over low heat until warm.
Depiction of the instructions in Instructions step 7
Serve. Pour 3/4 cup of the warm tea base into each mug. Add 1/2 cup of warmed milk and stir to combine. Top with a heaping spoonful of milk froth.
Depiction of the instructions in Instructions step 8