Classic Chai Latte recipe to warm the soul
Here is a very classic chai latte recipe. You might find it quite similar to other chai recipes out there on the internet, but for me, it is the perfect quantity of each spice. I like to be more generous with the fresh ginger. Play around with it until you find your perfect recipe. Use this as a guide but if you think it is too peppery, or too gingery, you can always cut it down. All recipes are meant to be broken!
The Spices
- Cinnamon Stick
- Green Cardamom Pods
- Fennel Seeds
- Black Peppercorn
- Whole Cloves
A few things to consider
In this classic chai latte recipe, we are not reinventing the wheel. It is all about the quality of your ingredients and how much love and attention you are brewing and simmering every step of the way. No aggressive boiling is needed, just brew at mid-high heat.
Use any black tea of choice, whether it is loose-leaf or tea bags. I have never been too picky about this part, but I avoid using anything with additional flavour. Classic English Black Breakfast Tea will do just fine!
For the sweetener, I always vary depending on the mood or what I have at hand. I often use brown sugar or swap it for honey or maple syrup for an even sweeter kick.
Milk is totally of choice. I tend to stick to oat or almond milk, but when I’m feeling like I need an extra hug I go for heavy cream.
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Chai Latte
Ingredients
- 2 cups water
- 1 cup milk of choice
- 3 bags black tea
- 2 tsp sugar or sweetner of choice
Spices & Seeds
- 4 whole cloves
- 1 stick cinnamon
- 4 pods green cardamom
- 4 whole black peppercorns
- 1 tsp fennel seeds
- 2 inches fresh ginger
Instructions
- Begin by heating a medium-sized saucepan over high heat. Combine water, a cinnamon stick, cloves, cardamom pods, black peppercorns, fennel seeds, and ginger in the saucepan. Bring this mixture to a boil, then introduce the tea bags or leaves.
- Lower the heat to medium-low and let it gently simmer for 10 minutes. The color will deepen to a rich burgundy shade, and the volume will slightly reduce.
- Add milk and sugar, stirring well. Increase the heat to high. Then, reduce the heat to medium and continue simmering for about 5 minutes.
- Strain the chai into cups and adjust the sweetness to your liking by adding more sweetener if desired.
For an iced serving:
- Allow the chai to cool down to room temperature.
- Once it’s cooled, store it in the refrigerator until it becomes nicely chilled.
When ready to serve, fill a glass with ice cubes and pour the chilled chai over the ice.
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