Spiced Chai Tea Latte (Print version)

Warm, spiced chai infused with aromatic spices and creamy milk for a cozy, comforting drink.

# Ingredient List:

→ Tea & Spices

01 - 2 cups water
02 - 2 black tea bags or 2 teaspoons loose-leaf black tea
03 - 1 cinnamon stick
04 - 4 whole cloves
05 - 4 green cardamom pods, lightly crushed
06 - 3 whole black peppercorns
07 - 1 slice fresh ginger, about 1/4 inch thick
08 - 1 star anise (optional)

→ Sweetener & Milk

09 - 2 tablespoons honey or maple syrup, adjusted to taste
10 - 1 1/2 cups whole milk or preferred milk alternative
11 - Ground cinnamon for garnish

# How To Make It:

01 - Combine water, cinnamon stick, cloves, cardamom pods, black peppercorns, ginger slice, and star anise if using, in a small saucepan. Bring to a boil.
02 - Reduce the heat to low and simmer the mixture for 5 minutes to release flavors.
03 - Add black tea bags or loose-leaf tea to the spiced water. Simmer gently for 2 to 3 minutes.
04 - Remove from heat and strain the mixture to remove tea leaves and spices.
05 - Stir in honey or maple syrup until completely dissolved.
06 - In a separate saucepan, warm the milk until steaming but not boiling. Froth the milk if desired.
07 - Divide the spiced tea evenly into two mugs, then pour the hot milk over the tea.
08 - Top with frothy milk and a generous sprinkle of ground cinnamon before serving.

# Expert Advice:

01 -
  • It tastes like a hug from someone who knows exactly how you take your tea.
  • The whole spices bloom right in front of you, so you get that restaurant-quality depth without any pretension.
  • Ten minutes from craving to sipping, which means this works for rushed mornings and last-minute gatherings alike.
02 -
  • Don't skip the 5-minute simmer of whole spices alone—it's the difference between chai that tastes like an afterthought and chai that tastes intentional.
  • If you oversteep the black tea, it turns bitter and no amount of milk and honey can save it, so set a timer for those 2 to 3 minutes.
  • Whole spices settle to the bottom of the strainer; give them a gentle stir while straining to make sure you capture all the flavor.
03 -
  • Buy whole spices from a place with good turnover; stale spices taste dusty and flat, so fresher is genuinely better here.
  • If you don't have a milk frother, warm your milk and whisk it vigorously for 30 seconds—the friction creates little bubbles that sit on top and add texture and creaminess.
  • Chai tastes even better the next day after the spices have had time to fully develop, so you can make a double batch if you're planning ahead.

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