Chai Tea Latte - This chai tea latte delivers warm, comforting spices and creamy texture in every sip. Whole milk froths into a velvety foam that balances the robust black tea and aromatic spice blend of cinnamon, cardamom, ginger, and cloves. Ready in under 10 minutes using basic pantry ingredients, it's a coffee shop favorite made simple at home.

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Chai Tea Latte - This chai tea latte works because simmering the spices with black tea allows their essential oils to fully infuse the water, creating a deeply aromatic base. After testing multiple methods, I found that lightly crushing whole spices before simmering—rather than using only ground spices—releases more complex flavor without bitterness. The technique of heating the milk separately to just below boiling then vigorously whisking creates stable, restaurant-style foam that doesn't collapse. This approach reflects my philosophy of building flavor through intentional steps rather than relying on pre-mixed syrups, where understanding how heat extracts different compounds from whole spices makes all the difference.

Dietary Notes

✓ Dairy-Free Option
✓ One-Pot Method
✓ Quick Preparation
✓ Customizable Spice Level

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Why You'll Love This

Authentic Spice Blend: Whole spices simmered fresh create complex, aromatic depth without artificial flavors.
Perfect Froth Every Time: Simple whisking technique creates velvety foam without special equipment.
10-Minute Coffee Shop Quality: From pantry to cup faster than waiting in line.
Adaptable Sweetness: Adjust honey to taste or use alternative sweeteners without compromising texture.

Chai Tea Latte

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 5min

❄️ Cool Time: 0

🔥 Cook Time: 5min

🥨 Yield: 1

🍞 Method: Simmering

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 cup water
4 pods whole cardamom pods, lightly crushed
3 pieces whole cloves
1 piece cinnamon stick
3 thin slices fresh ginger, thinly sliced
1 teaspoon or 1 bag black tea leaves or 1 black tea bag
¾ cup whole milk
1-2 tablespoons honey
¼ teaspoon vanilla extract
pinch ground cinnamon or cardamom for garnish

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✏️

water Using fresh cold water rather than pre-heated ensures proper extraction of the tea and spices without any off-flavors from your water heater. The minerals in tap water can actually help carry the spice compounds, creating a fuller-bodied base for your latte.
whole cardamom pods, lightly crushed Lightly crushing the pods before simmering cracks open the outer shell to release the aromatic seeds inside, which contain the essential oils that give chai its distinctive floral-citrus notes. This technique builds more complex flavor than using ground cardamom alone.
whole cloves Whole cloves add warm, pungent depth that balances the sweeter spices. Using whole rather than ground prevents the bitter compounds from overpowering the blend, as they release flavor more gradually during the simmering process.
cinnamon stick Ceylon cinnamon (true cinnamon) has a softer, more complex flavor than the common cassia variety, with citrusy notes that complement the other spices. The stick form allows for gentle infusion without making the tea gritty.
fresh ginger, thinly sliced Unpeeled ginger slices add bright, spicy heat and complexity from the skin's compounds. Thin slicing maximizes surface area for infusion while making straining easier later. This creates a more vibrant flavor than powdered ginger.
black tea leaves or 1 black tea bag Assam or English Breakfast black tea provides robust tannins that stand up to the spices and milk. The tea needs to be added off-heat to prevent bitterness while still extracting fully in the hot liquid for that characteristic chai strength.
whole milk Full-fat whole milk froths best because its higher fat content stabilizes the air bubbles, creating velvety foam that lasts. Starting with milk cold from the refrigerator gives you more control over the heating process for perfect texture.
honey Honey adds floral sweetness that complements the spices naturally, while its viscosity helps create a smoother mouthfeel. Adjusting to taste allows you to balance the spice intensity without making the latte overly sweet.
vanilla extract Pure vanilla extract rounds out any sharp edges from the spices and adds a warm, aromatic finish. Adding it after straining preserves its delicate volatile compounds that can cook off with prolonged heating.
ground cinnamon or cardamom for garnish A light dusting of ground spice on the foam adds visual appeal and an immediate aromatic hit when you bring the cup to your lips. It also creates a professional presentation that makes this home version feel special.

list_alt Instructions

1

Step 1: Combine the water, crushed cardamom pods, cloves, cinnamon stick, and ginger slices in a small saucepan - crushing the spices first helps release their essential oils for deeper flavor infusion.
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Step 2: Bring the spice mixture to a gentle simmer over medium heat, then reduce to low and let it bubble softly for 5 minutes - this slow simmer extracts maximum flavor without boiling away delicate aromatics.
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Step 3: Remove the saucepan from heat and add the black tea, covering immediately and letting it steep for 3-4 minutes - steeping off heat prevents bitterness while the water is still hot enough for proper extraction.
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Step 4: Strain the spiced tea through a fine mesh strainer into your serving mug, pressing gently on the solids - this removes all spice particles while capturing the full-bodied infusion.
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Step 5: Stir the honey and vanilla extract into the hot tea until completely dissolved - the heat helps incorporate the honey smoothly and enhances the vanilla's aromatic qualities.
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Step 6: Meanwhile, heat the milk in a separate saucepan over medium heat until small bubbles form around the edges (about 180°F) - heating to just below boiling preserves the milk proteins for better frothing.
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Step 7: Vigorously whisk the heated milk for 30-45 seconds until it becomes frothy and doubled in volume - this manual frothing technique incorporates air without needing special equipment.
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Step 8: Slowly pour the frothed milk into the spiced tea, using a spoon to hold back the foam initially, then spoon the remaining foam on top - this layering technique creates the classic latte presentation.
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Step 9: Dust the surface with a pinch of ground cinnamon or cardamom if desired and serve immediately - the garnish adds visual appeal and a final aromatic note.

Nutrition Facts

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Calories 180

Protein 6g

Carbs 28g

Fiber 1g

Sugar 24g

Fat 5g

Sodium 85mg

Potassium N/A

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Serving Suggestions

Serve immediately after preparing while the foam is still thick and velvety on top. For presentation, pour the frothed milk over the back of a spoon to create distinct layers between the spiced tea and creamy foam. Dust the surface with a light sprinkle of ground cinnamon or cardamom for visual appeal. Enjoy hot in your favorite mug, ideally with a cinnamon stick stirrer for continued spice infusion as you drink.

How to Store?

This chai latte is best consumed fresh, but the spiced tea concentrate can be made ahead. Store cooled concentrate in an airtight container in the refrigerator for up to 5 days. To reheat, warm the concentrate gently in a saucepan then proceed with fresh milk frothing. The milk should always be frothed fresh for optimal texture. For iced versions, prepare concentrate double strength, cool completely, then pour over ice with cold frothed milk.

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