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Combine water, black tea bags (or loose leaf tea), cinnamon sticks, crushed cardamom pods, whole cloves, sliced ginger, and black peppercorns in a medium saucepan. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 5 minutes to allow the spices to infuse.

Remove the saucepan from the heat. Carefully strain the chai concentrate through a fine-mesh sieve into a clean heatproof container, discarding the solids. This is your chai concentrate.

Return the strained chai concentrate to the saucepan. Add the milk, honey, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot and steaming, but not boiling. Taste and adjust honey if desired.

Divide the hot chai latte among four mugs. Garnish each serving with a sprinkle of ground cinnamon, if desired, and serve immediately.


Combine water, black tea bags (or loose leaf tea), cinnamon sticks, crushed cardamom pods, whole cloves, sliced ginger, and black peppercorns in a medium saucepan. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 5 minutes to allow the spices to infuse.

Remove the saucepan from the heat. Carefully strain the chai concentrate through a fine-mesh sieve into a clean heatproof container, discarding the solids. This is your chai concentrate.

Return the strained chai concentrate to the saucepan. Add the milk, honey, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot and steaming, but not boiling. Taste and adjust honey if desired.

Divide the hot chai latte among four mugs. Garnish each serving with a sprinkle of ground cinnamon, if desired, and serve immediately.
