Ingredients:

  • 2 Tbsp Green Cardamom Pods (lightly crushed)
  • 3 (3-inch) Cinnamon Sticks (broken into pieces)
  • 1 inch piece Fresh Ginger Root (roughly sliced, unpeeled)
  • 1 tsp Whole Black Peppercorns
  • ½ tsp Whole Cloves
  • 2 whole Star Anise Pods
  • 3 cups Filtered Water
  • ½ cup Brown Sugar (packed)
  • 4 bags Strong Black Tea Bags (Assam or Darjeeling)

Instructions:

  1. Toast the Spices: Place cardamom pods, cinnamon, peppercorns, cloves, and star anise in a dry skillet over medium heat. Toast for 2–3 minutes, shaking the pan frequently, until fragrant (you should smell them clearly).
  2. Crush the Spices: Transfer the toasted spices and the sliced fresh ginger to a mortar and pestle, or lightly crush them using the back of a heavy saucepan. The spices should be cracked open, but not powdered.
  3. Simmer the Spice Base: Combine the crushed spices, ginger, and the filtered water in a medium saucepan. Bring to a rapid boil, then immediately reduce heat to a low simmer.
  4. Concentrate the Flavour: Allow the mixture to simmer gently, uncovered, for 10–12 minutes. The liquid should reduce slightly and become intensely fragrant.
  5. Add Sweetener: Stir in the brown sugar until fully dissolved. Return the liquid to a very gentle simmer.
  6. Steep the Tea: Remove the saucepan completely from the heat. Drop in the four black tea bags. Cover the pan and steep for exactly 5 minutes. Do not over-steep the tea, or the concentrate will become bitter.
  7. Strain and Store: Remove the tea bags and discard. Pour the entire concentrate mixture through a fine-mesh sieve into your storage jar. Press down gently on the solids to extract all liquid. Allow the concentrate to cool completely before sealing and refrigerating. The concentrate will last up to 1 week refrigerated.
  8. Assemble Latte (Per Serving): Gently heat ⅔ cup (160 ml) of milk until steaming and froth if desired. Pour ⅓ cup (80 ml) of chilled concentrate into a mug. Top with the steamed milk and foam. Serve immediately.