Spiced Chai Tea Latte with Cinnamon (Printer-Friendly)
A warming, aromatic chai latte infused with black tea and aromatic spices.
# What You'll Need:
→ Tea and 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 - 4 black peppercorns
07 - 1 star anise (optional)
08 - 1-inch piece fresh ginger, sliced
→ Sweetener and Milk
09 - 2 tablespoons honey or maple syrup (adjust to taste)
10 - 1 cup whole milk or dairy-free alternative
11 - 1/2 teaspoon vanilla extract
→ Garnish
12 - Ground cinnamon, for dusting
# How to Make It:
01 - Combine water, cinnamon stick, cloves, cardamom pods, peppercorns, star anise, and sliced ginger in a small saucepan. Bring the mixture to a boil.
02 - Reduce heat to a simmer and allow the spices to infuse for 5 minutes.
03 - Add the tea bags or loose tea. Continue to simmer for 2 to 3 minutes, then remove the saucepan from the heat.
04 - Strain the infused tea into a clean saucepan, discarding all solid spices.
05 - Stir in the honey (or maple syrup), milk, and vanilla extract. Gently heat the mixture until it is hot, ensuring it does not boil.
06 - Using a whisk or milk frother, froth the tea mixture until it achieves a slight foam.
07 - Pour the spiced chai into serving mugs and dust lightly with ground cinnamon before serving.
# Expert Advice:
01 -
- It&s;s unbelievably comforting, like wrapping yourself in a warm blanket on a cold day.
- You can totally customize the spice level and sweetness to make it perfectly yours every single time.
02 -
- Never let the milk boil after you&s;ve added it; it can scorch the milk and dull the delicate spice flavors.
- Crushing the cardamom pods just enough to break them open, but not pulverize them, makes all the difference in releasing their bright aroma.
03 -
- For an even deeper flavor, let the strained spiced water sit for an extra five minutes before adding the tea, allowing the aromatics to meld further.
- Grinding a tiny pinch of fresh nutmeg into the pot along with the other spices can add an unexpected layer of warmth and complexity.