Servings: 3 Lattes
Homemade Chai Latte
While this homemade chai latte recipe isn't blow-your-socks-off sweet like the coffee shop version, it is an authentic recipe that can easily be customizable to fit your tastes.
Ingredients
- 1 (1.5-inch) nub fresh ginger peeled and thinly sliced
- 2 small cinnamon sticks about 3 to 4 inches long
- 5 whole cloves
- 6 cardamom pods or 1 tsp whole cardamom
- 5 black peppercorns
- 1 star anise optional
- 3.5 cups water
- 3 black tea bags*
- 1 to 3 Tbsp sugar to taste**
- Pinch sea salt to taste
- 2 cups milk***
Instructions
- Heat the water and spices in a medium-sized saucepan over high heat until it comes to a full boil. Use a spoon to remove the star anise (if you added one). Reduce the heat to a gentle boil and continue stewing the spices at a gentle boil for 10 to 15 minutes, uncovered. This process unlocks the flavor in the spices. For weaker chai, only cook spices for 5 to 8 minutes.
- Turn off the heat and add the three tea bags.
- Steep the tea bags for 10 to 15 minutes, depending on how strong you like your tea.
- Strain the tea into another pot, removing the spices and tea bags. Add the sugar and milk and heat until the tea reaches your desired temperature. If you have a milk frother, feel free to froth the milk separately (this is what I do). Pour your desired amount of frothy milk and tea into a large mug to make your creamy chai latte.
- Note that if you’d like a stronger or more concentrated mix such as chai tea concentrate, you can boil the spices for a longer period of time in step 1. You will need a different recipe for homemade chai syrup.
- Store chai in a large class jar or airtight container of choice in the refrigerator for up to 1 week. If the chai contains milk, it will keep for one week, however, if it doesn't contain milk, it will last for up to two weeks.
Notes
*I use Earl Grey tea because I like the added flavor the bergamot imparts; however, regular black tea is customary. You can adjust the amount of tea bags based on how strongly you like your tea to taste. Use decaffeinated black tea for a decaf option.
**Use coconut sugar or pure maple syrup for natural sweetener options.
***I recommend whole milk or full-fat canned coconut milk for a dairy-free option. You can increase or decrease the amount of milk depending on how strong you like your chai, versus how creamy you like it.
Nutrition Facts are based on using whole milk and 3 tablespoons of cane sugar.
Traditional Indian chai often uses fennel seeds instead of star anise. Either one is optional.
Nutrition
Serving: 1latte (of 3), Calories: 134kcal, Carbohydrates: 21g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 64mg, Sugar: 21g
https://www.theroastedroot.net/chai-latte/