Chai Latte

Ingredients

• 1 wholecinnamon stick
• 3black peppercorns
• 5cloves
• 8, crackedcardamom pods
• 2.5 cm, slicedfresh ginger
• 2 teaspoons (or the whole spices listed above)chai spice blend
• 480 mlwater
• 2black tea bags
• 60 ml, or ½ teaspoon monk fruit sweetenermaple syrup
• 480 mlalmond milk or coconut milk

Instructions

1. 1

   Toast the spices

   Heat a pan on the hob and add the whole spices, or 2 teaspoons of spice blend. Toast whole spices for 4–5 minutes, or the blend for 1–2 minutes. Pour in the water and simmer for 5 minutes, then take the pan off the heat. Add the tea bags and your chosen sweetener, and leave to steep for 3 minutes.

2. 2

   Strain the tea

   If you used whole spices, strain the mixture through a fine-mesh sieve. Divide it between 2 cups.

3. 3

   Froth the milk

   Warm the milk in a small saucepan or in the microwave. Froth it with a milk frother or an immersion blender.

4. 4

   Finish the drinks

   Pour the milk and foam evenly into the two cups. Serve.

What is a chai latte?

Chai means tea, and spiced milk tea is a familiar drink across South Asia, with many household and regional versions. This latte-style take steeps black tea with warming spices, then tops it with frothed milk.

Whole spices bring a clear, layered flavour, while a prepared spice blend makes the drink quicker to assemble. Either way, steeping the tea after the spices helps keep the black tea from becoming overly strong.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 1g protein, 34g carbs, 3g fat.

Most of the carbohydrates and sugars in a serving come from the maple syrup, while the milk contributes most of the small amount of fat and protein. For a more substantial snack, serve the latte with a piece of fruit or a small portion of nuts.

Choosing the spices

Whole spices: cracked cardamom releases its aroma, while cinnamon, cloves and peppercorns give the infusion sweetness, warmth and a little bite. Slice the ginger so its flavour can infuse quickly.

Spice blend: use 2 teaspoons in place of the whole spices, as the method directs. Blends differ in strength, so taste the infusion before adding the milk.

Toast, then steep

Toasting: keep the pan over moderate heat and stir or shake it now and then. The spices should smell fragrant; take them off the heat if they start to darken or smell scorched.

Tea: add the tea bags only after the spiced water has simmered and the pan is off the heat. The 3-minute steep gives the tea time to flavour the drink without lingering in the hot liquid.

Get the texture right

Straining: a fine-mesh sieve catches the whole spices and ginger, leaving a smooth infusion. Skip this step if you used a fine spice blend and prefer its texture in the cup.

Frothing: warm the milk first, then blend or froth until a layer of foam forms. Avoid letting it boil, which can make it harder to handle and pour smoothly.

Sweetness and milk

Maple syrup: stir it into the tea while it is still warm so it disperses evenly. Monk fruit sweetener is an alternative listed in the recipe; use ½ teaspoon in place of the syrup.

Milk choice: almond milk or coconut milk both work here. Use the same quantity whichever you choose, and warm it gently before frothing.

Serving the chai latte

Divide the spiced tea between two cups, then add the warm milk and foam evenly. Pour slowly so the foam sits on top rather than disappearing into the tea.

Serve straight away while the drink is warm and the foam is at its fullest. A small snack alongside it makes this a cosy afternoon break.

Recipe notes & tips

• Crack the cardamom pods before toasting so their flavour can escape.
• Keep whole spices moving in the pan to prevent them scorching.
• Start the 3-minute tea steep once the pan is off the heat.
• Warm the milk gently rather than bringing it to a boil.
• Pour the foam slowly over the tea for a neat finish.

Variations

• Extra ginger: Add a little more sliced ginger for a sharper, warming infusion.
• Stronger spice: Use the whole spices rather than a prepared blend for a more aromatic cup.
• Coconut milk: Choose coconut milk for a richer-tasting latte.
• Less sweet: Use the listed monk fruit sweetener instead of maple syrup.
• Iced version: Chill the strained tea, then pour it over ice and add cold milk.

Common mistakes to avoid

• Scorched spices: Toast over moderate heat and take the pan off as soon as they smell fragrant.
• Bitter tea: Remove the bags after the specified 3-minute steep.
• Spice sediment: Strain the whole-spice infusion through a fine-mesh sieve.
• Boiling milk: Warm it gently so it remains easy to froth.
• Uneven sweetness: Stir the sweetener into the warm tea before dividing it between cups.

How to store

For the best foam, serve the latte as soon as it is made. If needed, refrigerate leftover strained tea and milk separately in covered containers for up to 2 days, then reheat gently and froth the milk again before serving.

Frequently asked questions