Authentic Spiced Chai Tea Latte
Escape the syrupy-sweet versions with this authentic, craft-forward Chai Tea Latte. Built with a toasted-spice concentrate and silky milk, it is the ultimate cozy ritual for chilly mornings.
Equipment
- Small saucepan
- Whisk
- Fine-Mesh Sieve
- Immersion blender or milk frother
Ingredients
Homemade Chai Concentrate:
- 2 cups water
- 2 black tea bags
- 2 whole cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 2 TB pure maple syrup
Chai Latte:
- 1/2 cup homemade chai tea concentrate
- 3/4 cup whole milk
- 1 TB pure maple syrup
- 1 pinch ground cinnamon
Instructions
Bloom the spices and build the concentrate
- Set a small saucepan over medium heat and add the cloves, cinnamon, ginger, cardamom, nutmeg, and allspice. Toast them dry for 1-2 minutes, stirring, until intensely fragrant. Add a tiny pinch of cracked black pepper for authentic warmth.
- Carefully pour in the water and whisk well. Bring the mixture to a boil, then turn off the heat and let it sit for 5 minutes until the aroma softens and the liquid darkens.
- Turn the heat back on, add the black tea bags and maple syrup, and bring to a slight boil. Turn off the heat again and steep for 5 minutes until the color reaches a rich amber-brown.
Strain and save what you need
- Remove the tea bags and strain the concentrate through a fine-mesh sieve to ensure a smooth texture. Set aside 1/2 cup for your immediate latte. Any remaining concentrate can be cooled and refrigerated in a jar for up to 2 weeks.
Steam, froth, and assemble the latte
- In a separate small saucepan, heat the milk with maple syrup and a pinch of cinnamon. Stir often and remove from heat just as the edges begin to bubble.
- Froth the milk using an immersion blender or vigorous whisking until it looks glossy, thick, and cloud-like.
- Pour the 1/2 cup of prepared chai concentrate into a mug, then slowly add the frothed milk to maintain the layers. Top with an extra dusting of cinnamon and serve warm.
Notes
Tea Selection: Use a sturdy Black Tea like Assam or Ceylon so the tea flavor remains prominent against the bold spices.
Frothing Temperature: For the best foam stability, heat dairy milk to 145 degrees F and plant-based milks to 150 degrees F.
The Dirty Chai Variation: Add a shot of espresso to your assembled latte for a bold coffeehouse twist.
Storage Tip: Keep your concentrate in a sealed glass jar in the fridge for up to 2 weeks. Reheat gently without boiling to preserve the spice aroma.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.