Spiced Chai Tea Latte (Printable)

A warming, aromatic drink infused with black tea, spices, and cinnamon, perfect for 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

# Steps:

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 Advice:

01 -
  • This chai creates an aromatic blanket around your home, transforming ordinary afternoons into moments of unexpected luxury without any special equipment.
  • You can adjust every element to your preference, making it your signature drink that friends will soon be requesting the recipe for.
02 -
  • Overboiling the tea leaves will release tannins that make your chai bitter – I learned this through many disappointed sips before getting it right.
  • Crushing the cardamom pods just before using them (not days ahead) makes an astonishing difference in the aromatic quality of your final chai.
03 -
  • When heating the milk mixture, keep it just below simmer point (around 180°F) – I use the back-of-spoon test, where it should coat the spoon without boiling bubbles forming.
  • Adding a tiny pinch of salt to the final chai enhances all the other flavors without tasting salty – this was my grandmother's secret that makes everything more vivid.

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