Chai latte

It is spiced tea served with milk, usually sweetened. A café-style version is often made by mixing a concentrated chai syrup or powder with steamed milk; homemade versions can use brewed tea instead.

Simmer black tea with crushed cardamom pods, a slice of fresh ginger, cinnamon and cloves for about 5 minutes, then strain. Stir in hot milk and sweeten to taste; froth the milk for a café-style finish.

Cardamom, ginger, cinnamon and cloves are common, with black pepper or fennel sometimes added. Crush whole spices lightly before simmering so they release their aroma without leaving a gritty drink.

Brew and strain the spiced tea ahead, then refrigerate it in a covered container and use it within 3 days. Heat it with milk when you want a drink; avoid storing it for long once the milk has been added.

Usually, yes: it is commonly made with black tea, though the amount depends on how much tea is used and how long it steeps. Choose a decaffeinated tea for a lower-caffeine version, or use rooibos for a caffeine-free drink.

Oat, soya and almond drinks all work. Oat drink tends to give a creamy texture, while soya drink froths well; warm the drink gently and avoid boiling it, which can affect its texture.