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Classic Homemade Chai Latte photo

Homemade Chai Latte

Spiced black tea simmered with ginger, cinnamon, cardamom, cloves and peppercorns, sweetened and combined with milk to make a warming chai latte.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1.5-inch nubfresh gingerpeeled and thinly sliced
  • 2 smallcinnamon sticksabout 3 to 4 inches long
  • 5 wholecloves
  • 6 cardamom podsor 1 tsp whole cardamom
  • 5 black peppercorns
  • 1 star aniseoptional
  • 3.5 cupswater
  • 3 black tea bags*
  • 1 to 3 Tbspsugarto taste**
  • Pinchsea saltto taste
  • 2 cupsmilk***

Equipment

  • Medium Saucepan
  • Fine mesh strainer
  • Heatproof container

Method
 

Instructions
  1. Place 3.5 cups water in a medium saucepan. Add 1 (1.5-inch) nub fresh ginger, peeled and thinly sliced; 2 small cinnamon sticks (about 3–4 inches each); 5 whole cloves; 6 cardamom pods (or 1 tsp whole cardamom); 5 black peppercorns; and 1 star anise (optional).
  2. Heat the saucepan over high heat until the water reaches a full rolling boil.
  3. Reduce the heat to maintain a gentle boil (a steady simmer), uncovered. Simmer the spices for 10 to 15 minutes to extract their flavor. For a weaker chai, simmer the spices 5 to 8 minutes.
  4. Turn off the heat. Add the 3 black tea bags to the hot spiced water.
  5. Steep the tea bags in the hot spiced water for 10 to 15 minutes, depending on how strong you want the tea.
  6. Strain the mixture through a fine-mesh strainer into another pot or heatproof container, removing and discarding the ginger, spices, and tea bags.
  7. Stir in 1 to 3 tablespoons sugar to taste and a pinch of sea salt. Taste and adjust the sugar as desired.
  8. Add 2 cups milk to the strained chai. Warm gently over low to medium heat, stirring, until the chai reaches your desired serving temperature—do not boil. (If you prefer, froth the milk separately and combine with the chai.)
  9. Serve immediately. Store any leftover chai with milk in an airtight container in the refrigerator for up to 1 week.

Notes

Notes
*I use Earl Grey tea because I like the added flavor the bergamot imparts; however, regular black tea is customary. You can adjust the amount of tea bags based on how strongly you like your tea to taste. Use decaffeinated black tea for a decaf option.
**Use coconut sugar or pure maple syrup for natural sweetener options.
***I recommend whole milk or full-fat canned coconut milk for a dairy-free option. You can increase or decrease the amount of milk depending on how strong you like your chai, versus how creamy you like it.
Nutrition Facts are based on using whole milk and 3 tablespoons of cane sugar.
Traditional Indian chai often uses fennel seeds instead of star anise. Either one is optional.