Maple Chai Latte

Name: Maple Chai Latte
Cook time: 10 min
Yield: 2 servings
Ingredients: 400 ml water divided; 2 bags black tea bags regular black tea or chai tea bags; 1 g ground cinnamon divided; 0.4 g ground ginger divided; 0.3 g ground cardamom divided; 0.15 g ground cloves divided; 0.1 g black pepper divided; 20 ml maple syrup divided; 0.2 g salt divided; 260 ml whole milk divided; 1.25 ml vanilla extract optional, divided; 100 ml whole milk divided; 10 ml maple syrup divided; 0.5 g ground cinnamon divided; 0.1 g ground ginger divided; 0.2 g ground cardamom divided; 0.1 g ground cloves divided; 0.1 g black pepper divided; 0.2 g salt divided; 1.25 ml vanilla extract optional, divided; 80 ml water divided

A stovetop chai latte made by simmering black tea with chai spices, then finishing it with maple syrup and hot milk foam. The drink is served hot in mugs with a creamy top and a clear spiced tea base.

By Julienne

Cook time: 10 minutes

Servings: 2

Ingredients

400 ml water divided
2 bags black tea bags regular black tea or chai tea bags
1 g ground cinnamon divided
0.4 g ground ginger divided
0.3 g ground cardamom divided
0.15 g ground cloves divided
0.1 g black pepper divided
20 ml maple syrup divided
0.2 g salt divided
260 ml whole milk divided
1.25 ml vanilla extract optional, divided
100 ml whole milk divided
10 ml maple syrup divided
0.5 g ground cinnamon divided
0.1 g ground ginger divided
0.2 g ground cardamom divided
0.1 g ground cloves divided
0.1 g black pepper divided
0.2 g salt divided
1.25 ml vanilla extract optional, divided
80 ml water divided

Instructions

In a small saucepan, combine 400 ml water, 2 black tea bags, 1 g ground cinnamon, 0.4 g ground ginger, 0.3 g ground cardamom, 0.15 g ground cloves, 0.1 g black pepper, 20 ml maple syrup, and 0.2 g salt. Bring just to a simmer over medium heat, then reduce to low and steep for 4 minutes. The liquid is fragrant, lightly sweetened, and steaming; avoid a hard boil so the tea does not turn bitter.
Strain the chai into a heatproof pitcher or clean saucepan to remove the tea bags and spice solids. Stir in 260 ml milk and warm over low heat until hot but not boiling, about 2 to 3 minutes. If using vanilla, add 1.25 ml now. The chai is hot and steamy with small bubbles at the edge, but it should not boil.
Heat the remaining 100 ml milk in a small pan or microwave-safe container until hot, then froth it with a frother or whisk until foamy. Stir the remaining 10 ml maple syrup, 0.5 g cinnamon, 0.1 g ginger, 0.2 g cardamom, 0.1 g cloves, 0.1 g black pepper, and 0.2 g salt into the frothed milk. Add the remaining 1.25 ml vanilla if using. The foam holds briefly on the surface and the milk is fully hot without scalding.
Divide the brewed chai between 2 mugs and top each with the frothed milk. Spoon any remaining foam over the top and serve immediately. Each mug has a creamy foam cap and a visible spiced tea layer beneath.