Chai Latte Recipe

This creamy Chai latte has the right balance of sweet and spicy aromatic flavors infused to perfection. Serve it warm in winters and iced in summers.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5

Cook Time5

Total Time10

Servings1

Grind or crush cinnamon, cloves, green cardamoms (deseeded) & black pepper to a coarse powder. You can use a spice grinder, mortar & pestle or a rolling pin for this.
3 to 4 green cardamoms, 4 black pepper, 2 to 3 cloves, 1 to 1½ inch cinnamon piece
Pour water to a sauce pan and add all the ground spices, sugar & tea. Bring it to a rolling boil on a medium high heat and simmer for 3 to 4 mins, until it reduces to nearly ⅓ cup. Add vanilla and turn off the heat.
2 to 3 tea bags, ⅔ cup water, 1 tablespoon sugar, ½ teaspoon vanilla extract
For stronger flavors, you may cover and let steep for about 10 mins. Strain through a strainer. Your concentrate is ready. If you prefer a warm Chai Latte, keep it warm or refrigerate for later use.

Pour milk to sauce pan and begin to heat it on a medium-high heat until you begin to see steam coming from the milk. At this stage milk is hot but not boiling.
1 cup whole milk
Turn off and pour to a heat proof 16 OZ (500 ml) mason jar and secure the lid tightly. Shake the jar carefully until the milk turns frothy. If you have a frother, froth it for 25 to 35 seconds until foamy.
Pour ½ to ¾ of the prepared concentrate and top with the milk and froth.
Garnish Chai Latte with cinnamon if you want. Taste test and add more concentrate for stronger flavors.