Chai Tea Latte
Make Your Own Chai Tea Latte
Chai Tea, Warm Drinks
Peeled ginger, sliced thinly
Optional ground cinnamon for garnish
Finely-ground black pepper
2 teaspoons of ground cardamom
High-end Black Tea.
You can use loose tea if desired
Milk with additional milk for topping (if desired).
You can use 2% milk, nut milk, or coconut milk
You can use other sweeteners like maple syrup or honey as well.
Boil 1 ½ cups of water in a medium saucepan and steep the tea until the water becomes very dark.
Then place the liquid back on the stove and heat until it begins to simmer lightly.
Next, add the sugar. Stir it for a minute or two to make sure that the sugar
Leaving the tea mixture on the low heat, add the spices to the tea for 3 minutes,
stirring lightly to ensure the spices are covered completely. Remove the tea
bags if used.
Add the milk while still on the heat and whisk the mixture for about 2 -3 minutes.
Remove the tea from the heat.
Strain the mixture through a fine-mesh strainer to remove ginger pieces and tea leaves if used into a pitcher.
Pour the tea into separate cups. You can top with ground cinnamon if desired.
Optional: If you want frothed milk to top your chai latte, you can make it at home without any special machines. There are several ways to make that happen:
Whisk: Warm ¾ of a cup of milk in a saucepan and vigorously whisk until frothy. This works best with 2% and coconut milk.
Immersion Blender: You can use an immersion blender before warming the milk in the saucepan. Froth it up and then gently warm. Best for non-dairy milks but will work for all.
Mason Jar: Add your milk to a jar, screw on the top, and shake it up! Works well with whole milks and nut milks.
After the frothing, you can top your cup with the milk and top with cinnamon.
To Make Ahead:
Complete the first 5 steps. Strain the tea through a fine-mesh strainer into an airtight container. It can be stored in the refrigerator for up to 5 days.
Gently rewarm the tea in a saucepan and add the milk and whisk. Follow the remaining steps.