Description
Warm, comforting homemade chai latte with aromatic spices, black tea, and your choice of milk. Customizable and delicious any time of day.
Ingredients
Scale
- 1 cup water
- 1 cup milk (dairy or non-dairy, such as oat milk)
- 2 tablespoons loose leaf black tea (Assam or Darjeeling)
- 1 cinnamon stick
- 4–5 green cardamom pods, lightly crushed
- 3–4 whole cloves
- 1/4 teaspoon ground ginger (or a 1/2 inch piece of fresh ginger, sliced)
- 1/4 teaspoon ground nutmeg
- Pinch of black peppercorns (3-4)
- Sweetener to taste (honey, maple syrup, sugar, or your favorite alternative)
- Optional: Star anise for extra flavor
- Optional: Vanilla extract for added sweetness and aroma
Instructions
- In a medium saucepan, combine the water, cinnamon stick, crushed cardamom pods, cloves, ground ginger (or fresh ginger slices), ground nutmeg, and black peppercorns. If using star anise, add it now.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer gently for 10-15 minutes, until you have about 3/4 cup of liquid.
- Add the loose leaf black tea to the saucepan. Steep for 3-5 minutes, depending on desired strength.
- Strain the chai concentrate through a fine-mesh sieve or strainer into a heatproof container. Discard the solids.
- Pour the strained chai concentrate back into the saucepan. Add the milk of your choice. If using vanilla extract, add a few drops now.
- Heat the chai latte mixture over medium heat, stirring occasionally, until heated through. Do not boil.
- Add your preferred sweetener to taste and stir until dissolved.
- Froth the chai latte using a milk frother, immersion blender, regular blender (carefully!), or by whisking vigorously by hand.
- Pour the frothed chai latte into your favorite mug. Garnish with a sprinkle of ground cinnamon or nutmeg, if desired.
- Enjoy!
Notes
- Spice it up: Adjust the amount of spices to your liking.
- Use different teas: Experiment with other black teas or rooibos tea.
- Add other spices: Get creative with your spice blend!
- Make it vegan: Use your favorite non-dairy milk and vegan sweetener.
- Iced chai latte: Mix cooled chai concentrate with cold milk and ice.
- Dirty chai latte: Add a shot of espresso.
- Chai spice blend: Make a big batch of chai spice blend by combining all the spices in a jar.
- Sweetness Level: I find that 1-2 teaspoons of honey or maple syrup is perfect for my taste, but you might prefer more or less. Experiment to find your sweet spot! Remember, you can always add more, but you can’t take it away.
- Tea Strength: The steeping time for the tea is crucial. Over-steeping will result in a bitter chai. If you prefer a milder flavor, reduce the steeping time to 3 minutes. For a stronger chai, steep for the full 5 minutes.
- Fresh vs. Ground Spices: While ground spices are convenient, using fresh spices (like ginger) will give your chai a brighter, more vibrant flavor. If you’re using fresh ginger, be sure to peel and slice it before adding it to the saucepan.
- Frothing Techniques: If you don’t have a milk frother or blender, don’t worry! You can still achieve a decent froth by shaking the hot chai latte vigorously in a jar with a tight-fitting lid. Just be careful when handling hot liquids!
- Storage: You can store leftover chai concentrate in the refrigerator for up to 3 days. Just be sure to keep it in an airtight container. When you’re ready to make another chai latte, simply heat up the concentrate and add milk and sweetener to taste.
- Experiment with Toppings: Don’t be afraid to get creative with your toppings! In addition to cinnamon and nutmeg, you can also try adding a sprinkle of cocoa powder, a drizzle of caramel sauce, or even a dollop of whipped cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes