Chai Latte
Ingredients
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- 6 pods green cardamom pods – lightly crushed
- 4 cloves whole cloves – lightly crushed
- 8 peppercorns black peppercorns – lightly crushed
- 1 stick cinnamon stick
- 1 inch fresh ginger – thinly sliced
- 1 1/2 cups water
- 1 1/2 cups whole milk
- 2 tablespoons Assam black tea – loose leaf
- 2 tablespoons granulated sugar
Instructions
1. Lightly crush the cardamom pods, cloves, and peppercorns with the side of a knife to expose their interiors.
2. Combine the water, cinnamon stick, sliced ginger, and the crushed spices in a saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer until very fragrant, 4–6 minutes.
3. Add the whole milk and return to a gentle simmer, watching to prevent boil-overs. Simmer to meld flavors, 3–5 minutes, until the liquid is tan and aromatic.
4. Stir in the Assam black tea. Simmer 1–2 minutes, then turn off the heat and steep 2–3 minutes more, until the chai is deep caramel-tan and tastes robust but smooth.
5. Strain the chai through a fine-mesh sieve into a heatproof jug or pot, pressing gently on the solids to extract liquid but not force grit through.
6. Stir in the granulated sugar until fully dissolved. Taste and adjust sweetness if desired.
7. For a latte-style finish, vigorously whisk the hot chai for 20–30 seconds, or froth about 0.5 cup of it with a handheld frother and spoon the foam over the mugs. Pour the remaining chai into two mugs and serve hot.
Chai latte is a creamy, spiced tea drink that marries bold black tea with warm aromatics and plenty of milk. The result is velvety and lightly sweet, with notes of cardamom, ginger, cinnamon, and clove wrapped in a soft dairy richness. A gentle foam on top nods to café lattes while keeping the soul of spiced tea at the center.
Rooted in India’s masala chai, this drink evolved as cafés outside the subcontinent adapted the spice-infused tea to a latte format. The term chai simply means tea, but masala chai refers to tea cooked with milk, sugar, and spices. As the beverage spread globally in the late 20th century, coffeehouses popularized the name chai latte, often preparing it from a brewed concentrate topped with steamed or frothed milk while retaining the signature spice profile.