Chai Latte
A cozy, spiced chai latte made from scratch with whole spices, black tea, and steamed milk. Warming, aromatic, and perfectly balanced between sweet and spicy — this homemade version beats any coffee shop cup.
2 servings · Prep 5 min · Cook 15 min · Total 20 min
Indian · Beverage
Ingredients
Open in recipe scaler →Main
2 cup water
2 piece black tea bags or 2 teaspoons loose-leaf black tea- 2 teaspoons loose-leaf black tea
4 whole green cardamom pods lightly crushed
1 piece cinnamon stick
0.5 tsp black peppercorns lightly crushed
0.5 tsp fresh ginger thinly sliced or grated
Sweetener
2 tbsp honey or maple syrup, adjust
maple syrup
Milk
2 cup whole milk or oat milk for dairy-free
oat milk for dairy-free
Garnish
1 pinch ground cinnamon for dusting on top
Equipment
Stovetop
Saucepan
Mixing Bowl
Pot
Wooden Spoon
Measuring Cups
Mug
Whisk
Measuring Spoons
Saucepan (5 Quarts)
Mixing Bowl (4 Quarts)
Sieve
Instructions
- Add the @[Water], crushed @[Green Cardamom Pods], @[Cinnamon Stick], whole cloves, @[Black Peppercorns], and sliced @[Ginger] to a small #[Saucepan]. Bring to a boil ^[over medium-high heat], then reduce to a gentle simmer.
- Add the @[Black Tea Bags] to the simmering spiced @[Water]. Simmer ~[for 5 minutes], then remove from heat. Stir in the @[Honey] until dissolved. Let steep ~[for 2 more minutes], then strain through a fine mesh #[Sieve] into a #[Measuring Cups] or #[Mixing Bowl], discarding the solids.
- Warm the @[Milk] in the same #[Saucepan] ^[over medium heat] until steaming but not boiling, ~[about 3–4 minutes]. Use a milk frother or #[Whisk] vigorously to create a light foam.
- Divide the chai concentrate evenly between two mugs (about ¾ cup each). Pour the steamed @[Milk] over the concentrate, holding back the foam with a spoon, then spoon the foam on top. Dust with a pinch of @[Cinnamon] and serve immediately.