Spiced Chai Latte

Instructions

1. 1

   Lightly crush the Green Cardamom Pods, Black Cardamom Pods, and Black Peppercorns using the flat side of a Knife or a Mortar and Pestle — just enough to crack them open and release their oils.

2. 2

   Add the Water, Green Cardamom, Black Cardamom, Cinnamon Stick, cloves, Black Peppercorns, Star Anise, Ginger, and Nutmeg to a small Saucepan. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to medium-low and simmer the spices for 5 minutes to build a deeply flavored base.

4. 4

   Add the Black Tea Bags and continue to simmer on low for 3–4 minutes. Do not steep longer than 5 minutes or the Black Tea may turn bitter.

5. 5

   Remove the Saucepan from heat. Remove and discard the Black Tea Bags. Stir in the Honey until fully dissolved. Taste and adjust sweetness as desired.

6. 6

   Strain the chai concentrate through a fine Sieve into a Measuring Cups or Mixing Bowl, pressing on the solids to extract all the flavor. Discard the solids.

7. 7

   Warm the Milk in a small Saucepan over medium heat until steaming (do not boil). Use a milk frother or Whisk vigorously to create a light foam.

8. 8

   Divide the chai concentrate evenly between two mugs (about 3/4 cup each). Pour the steamed Milk over the concentrate, holding back the foam with a spoon, then spoon the foam on top.

9. 9

   Dust the foam with a pinch of Ground Cinnamon and serve immediately.