Ingredients
Equipment
Method
Prep Your Spices
- Crush the cardamom pods to release their aromatic oils. Gently bruise the cinnamon stick and cloves with the back of a spoon or in a mortar and pestle. Peel and slice fresh ginger if using.
Simmer Water and Spices
- Pour 2 cups of water into your saucepan. Add the cinnamon stick, crushed cardamom pods, cloves, and ginger slices. Bring the mixture to a gentle boil, then reduce heat and simmer for about 5-7 minutes to infuse the spices.
Add Tea
- Add 2 tablespoons of loose black tea or 2 tea bags to the simmering spiced water. Let it steep for 3-5 minutes, depending on desired strength.
Pour in Milk and Sweeten
- Slowly add 2 cups of your preferred milk to the saucepan. Stir in 3 tablespoons of sugar or your chosen sweetener. Heat gently, stirring occasionally, until hot but not boiling to keep chai creamy.
Finish and Serve
- Remove the chai from heat and stir in 1/4 teaspoon of vanilla extract if using. Strain the chai latte through a fine mesh strainer or tea strainer into your favorite mugs. Serve immediately and enjoy.
Notes
- Use freshly crushed spices for the most vibrant aroma and flavor.
- Adjust the sweetness gradually to suit your taste preference.
- Store leftover chai latte in the refrigerator for up to 3 days and reheat gently to avoid curdling.
- Try plant-based milks like almond or oat for a vegan version.
- For a frothy chai, whisk vigorously before serving or use a milk frother.