Go Back
Coffee Shop Chai Tea Latte
Rachel Kim

Coffee Shop Chai Tea Latte

Whole spices make a cleaner chai concentrate than a heavy spoonful of ground spice, and black tea goes in only after simmering so it does not become bitter. The concentrate is strong enough for equal parts milk. Keep a refrigerated batch for four days and heat each serving gently rather than boiling it twice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cups water
  • 3 cinnamon sticks
  • 8 green cardamom pods lightly crushed
  • 8 whole cloves
  • 1 inch fresh ginger sliced
  • 6 black peppercorns
  • 4 black tea bags
  • 1/3 cup packed brown sugar
  • 1 tsp vanilla extract
  • 3 cups milk

Method
 

  1. Simmer water, cinnamon, cardamom, cloves, ginger and peppercorns for 10 minutes.
  2. Remove from heat, add tea bags and steep for 5 minutes.
  3. Strain, stir in brown sugar and vanilla and cool any concentrate not used immediately.
  4. For each drink, heat 3/4 cup concentrate with 3/4 cup milk until steaming but not boiling.
  5. Froth briefly, pour into a large mug and serve hot.