Cardamom Chai Latte

A stovetop chai latte that steeps black tea with whole spices, then finishes with milk for a smooth, spiced drink. The cup is aromatic and lightly sweet, with a clean tea backbone and a creamy texture.

By Julienne

Cook time: 12 minutes

Servings: 2

Ingredients

• 360 ml water for brewing tea base
• 6 count green cardamom pods lightly crushed
• 1 count cinnamon stick lightly broken
• 8 g fresh ginger peeled and thinly sliced
• 4 count whole cloves whole
• 2 count black tea bags standard black tea bags
• 240 ml milk dairy or unsweetened non-dairy milk
• 12 g granulated sugar or to taste
• 1 g fine salt optional pinch to sharpen flavor
• 2 ml vanilla extract optional
• 0.5 g ground cardamom for garnish

Instructions

1. Add 360 ml water, 6 crushed cardamom pods, 1 cinnamon stick, 8 g sliced ginger, and 4 cloves to a 1.5 L saucepan. Bring to a simmer over medium heat, then lower to maintain a gentle simmer for 5 minutes. The liquid smells strongly spiced and the ginger has flavored the water.
2. Add 2 black tea bags and steep at a very gentle simmer for 3 minutes. Do not boil hard or the tea may turn harsh. The tea is a deep amber-brown and aromatic.
3. Pour in 240 ml milk, 12 g sugar, and, if using, 1 g fine salt and 2 ml vanilla extract. Warm over low heat until steaming, 2 to 3 minutes; do not let it boil. The latte is steaming hot with small bubbles around the edge, not a rolling boil.
4. Strain into 2 mugs. If using, dust each mug with a little of the 0.5 g ground cardamom garnish. Froth briefly with a whisk or frother before serving. The drink looks smooth and lightly foamy, with no spice pieces in the mug.