Cardamom Chai Latte (Printable Version)

A soothing blend of spiced tea and creamy milk with cardamom and cinnamon warmth.

# What You'll Need:

→ Spiced Tea Concentrate

01 - 2 cups water
02 - 2 black tea bags, preferably Assam or Darjeeling
03 - 4 green cardamom pods, lightly crushed
04 - 1 cinnamon stick
05 - 4 whole cloves
06 - 4 black peppercorns
07 - 1 inch piece fresh ginger, thinly sliced
08 - 2 tablespoons honey or sugar, adjusted to taste

→ Milk

09 - 1.5 cups whole milk or plant-based milk of choice

# How to Prepare:

01 - In a small saucepan, bring 2 cups of water to a rolling boil over high heat.
02 - Add the cardamom pods, cinnamon stick, cloves, peppercorns, and ginger slices. Reduce heat to medium-low and simmer for 5 minutes to release the aromatic oils.
03 - Add tea bags to the spiced water and continue simmering for an additional 3 minutes until fully steeped.
04 - Remove from heat and strain the concentrate through a fine mesh strainer into a heatproof pitcher. Discard all solids. Stir in honey or sugar until completely dissolved.
05 - In a separate saucepan, heat milk over medium heat until steaming, approximately 160-170°F. Do not allow to boil. Optional: Froth milk using a whisk or milk frother for enhanced creaminess.
06 - Divide the spiced tea concentrate equally between two mugs, approximately 0.75 cup per serving. Top each mug with hot milk and stir gently to combine.
07 - Top each latte with a pinch of ground cinnamon or cardamom if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like you spent hours perfecting it, but honestly takes less time than scrolling through your phone.
  • The spices wake up your senses in a way that store-bought chai concentrate never quite manages.
  • You can make a big batch of the concentrate and have comfort in a mug for days.
02 -
  • If you let that milk boil, it's not a disaster, but it's noticeably different, the heat matters more than you'd think.
  • The spice intensity depends heavily on how aggressively you crushed those cardamom pods, learn your own hand pressure and you'll nail it every time.
03 -
  • Crush your cardamom pods right before making chai, they're most fragrant in those first moments after cracking.
  • If you're making this for someone plant-based, maple syrup or agave is actually superior to honey in chai, trust me on this.
Return