Ingredients:

  • 1 cup (240ml) water
  • 1 black tea bag (e.g., English Breakfast, Assam) or 1 tablespoon (4g) loose leaf black tea
  • 1 cinnamon stick (about 3 inches/7.5cm long)
  • 4 green cardamom pods, lightly crushed
  • 4 whole cloves
  • 1/4 teaspoon ground ginger (or 1/2 inch/1.25cm piece of fresh ginger, peeled and sliced)
  • Pinch of ground nutmeg
  • 1 cup (240ml) milk (dairy or non-dairy)
  • 1-2 tablespoons maple syrup or honey, or to taste
  • Optional: Whipped cream, sprinkle of cinnamon or nutmeg for garnish

Instructions:

  1. In a small saucepan, combine the water, cinnamon stick, cardamom pods, cloves, ginger, and nutmeg.
  2. Bring the mixture to a simmer over medium heat. Reduce heat and simmer gently for 5-7 minutes to allow the spices to infuse the water.
  3. Add the tea bag (or loose leaf tea) to the simmering spice mixture. Steep for 3-5 minutes, depending on your desired strength. Remove the tea bag (or strain the loose leaf tea using a fine-mesh sieve).
  4. Pour in the milk and gently heat through over medium-low heat, being careful not to boil.
  5. Stir in maple syrup or honey to taste. If desired, use a milk frother to create a foamy top.
  6. Pour the chai latte into a mug. Garnish with whipped cream and a sprinkle of cinnamon or nutmeg, if desired. Serve immediately.