Spiced Chai Tea Latte (Printable Version)
A warming beverage with black tea, aromatic spices, and a hint of cinnamon - perfect for creating cozy moments.
# What You Need:
→ Tea and Spices
01 - 2 cups water
02 - 2 black tea bags (or 2 tsp loose leaf black tea)
03 - 1 cinnamon stick
04 - 4 whole cloves
05 - 4 green cardamom pods, lightly crushed
06 - 4 black peppercorns
07 - 1 star anise (optional)
08 - 1-inch piece fresh ginger, sliced
→ Sweetener and Milk
09 - 2 tbsp honey or maple syrup (adjust to taste)
10 - 1 cup whole milk (or dairy-free alternative)
11 - 1/2 tsp vanilla extract
→ Garnish
12 - Ground cinnamon, for dusting
# How-To:
01 - In a small saucepan, combine water, cinnamon stick, cloves, cardamom pods, peppercorns, star anise, and sliced ginger. Bring to a boil.
02 - Reduce heat and simmer for 5 minutes to infuse the spices.
03 - Add the tea bags or loose tea. Simmer for 2–3 minutes, then remove from heat.
04 - Strain the tea into a clean saucepan, discarding the spices.
05 - Stir in honey (or maple syrup), milk, and vanilla extract. Heat gently until hot but do not boil.
06 - Froth the mixture with a whisk or milk frother until slightly foamy.
07 - Pour into mugs and dust with ground cinnamon before serving.
# Expert Tips:
01 -
- The whole spices create layers of flavor that unfold as you sip, unlike anything that comes from a tea bag or coffee shop.
- You can adjust every element to your preference, whether you like it spicier, sweeter, or with a particular milk that makes it uniquely yours.
02 -
- Never let the milk boil after adding it or youll lose the delicate balance of flavors and potentially get a skin on top of your chai.
- The quality of your water matters more than you might think, as I discovered when I made this at a cabin with mineral-heavy well water that completely changed the flavor profile.
03 -
- Crush cardamom pods between your fingers just before adding them to release those volatile oils that might otherwise stay locked inside.
- The ratio of water to milk dramatically changes the character of your chai, experiment until you find your perfect balance, mine shifted from milk-heavy to more tea-forward over years.