House Chai Latte Recipe

Combine spices and water

In a medium saucepan, add 4 cups water, sliced ginger, crushed cardamom pods, cloves, peppercorns, cinnamon sticks, star anise, and freshly grated nutmeg. Bring to a gentle boil over medium-high heat.

Simmer to extract flavors

Once boiling, reduce heat to low and simmer, partially covered, for 10 minutes to coax flavors from the spices. Stir occasionally.

Add tea and sweetener

After 10 minutes, add 4 tablespoons black tea leaves and 4 tablespoons brown sugar. Stir, bring just to a simmer again, then reduce heat and simmer for another 3 minutes.

Steep and strain

Remove the pan from heat and let the mixture steep off-heat for 5–7 minutes for deeper infusion. Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. This yields about 3.5–4 cups chai concentrate.

Cool and store (optional)

If not using immediately, let the concentrate cool to room temperature, then refrigerate in a sealed container for up to 5 days. Reheat gently before finishing.

Heat milk

For each serving (about 1 cup final), combine 1/2 cup chai concentrate with 1/2 cup whole milk in a small saucepan. Warm over medium heat until steaming but not boiling (about 2–3 minutes). Stir in 1/4 teaspoon vanilla extract per serving. Alternatively, for 4 servings, heat 2 cups concentrate with 2 cups milk.

Froth milk (optional)

If you prefer a latte texture, froth the warmed milk using a handheld frother, milk steamer, or by whisking vigorously for 20–30 seconds to create microfoam.

Sweeten to taste

Taste and add simple syrup or additional sugar if desired, about 1–2 tablespoons per 4 servings (or adjust per cup). Stir gently to combine.

Serve

Pour the chai latte into cups, holding back foam with a spoon and then spooning foam on top if used. Dust each cup with a pinch of ground cinnamon. Serve immediately.