Chai Latte

Ingredients

• 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
• 1.5 cups water
• 1.5 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.