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Homemade Chai Latte

Chai Lattes

Course Drinks
Prep Time 20 minutes
Total Time 20 minutes
Servings 4


  • 2 cinnamon sticks broken into pieces
  • 2 teaspoons whole black peppercorns
  • 10 whole cloves
  • 6 green cardamom pods cracked
  • 4 cups water
  • 1 2-inch piece fresh ginger, thinly sliced
  • 2 tablespoons loose-leaf black tea or 6 black tea bags
  • 1/2 cup sweetener such as brown sugar, honey, or maple syrup (optional)
  • 3 cups cold whole milk coconut milk, or other non-dairy milk


  • Toast the spices. Place the cinnamon, peppercorns, cloves, and cardamom in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes.
  • Brew the tea. Add the water and ginger and bring to a simmer. Simmer for 5 minutes.
  • Steep the tea. Remove from the heat and add the loose-leaf tea or tea bags. Cover and steep for 10 minutes.
  • Sweeten the tea. While the tea is still warm, add the sweetener and stir until combined or dissolved.
  • Strain the tea. Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.
  • Froth the milk. For whole milk, froth the milk by shaking it in a jar or by whisking it vigorously over medium-high heat. For non-dairy milks, use an immersion blender to froth before heating.
  • Heat the milk. Heat the frothed milk in a small saucepan over low heat until warm.
  • Serve. Pour 3/4 cup of the warm tea base into each mug. Add 1/2 cup of warmed milk and stir to combine. Top with a heaping spoonful of milk froth.