Chai tea features a fragrant blend of brewed black tea and warm spiced milk. Here, the tea bags are steeped directly in the warm milk, rather than water, for a rich and satisfying treat. If preferred, you can also brew the tea first in one cup of hot water and stir it into two cups of the warm, spiced milk before serving.
Although whole milk is used here, you can use your choice of milk, a combination of milk and heavy cream or plant-based alternatives such as coconut or almond milk. However, be advised the plant-based alternatives will impact final taste.
Note: Some chai latte recipes recommend ground spices rather than the cracked whole spices as described here. Although ground spices are a bit easier to use, they can leave an unpleasant gritty residue behind even after straining. You can choose to use ground spices in case you don’t have whole spices.
If you can’t find the whole spices in your local grocery store, you can find them online.
WHAT’S A CHAI LATTE?
Masala Chai means “Spiced Tea” and it’s a drink that originated in India where it is made with a mix of herbs and spices, black tea and milk.
Chai Latte is the Westernised version of this milky tea drink, frequently made using a tea concentrate and a LOT of sugar. Let’s just say the coffee chain versions of this drink leave a lot to be desired!
Vanilla Chai Latte
Save money and avoid the long line at the coffee shop by making this simple and delicious homemade Vanilla Chai Tea Latte! This beverage has all the right spices and is extremely smooth. Whether you drink it warm or iced, this is a beautifully balanced beverage. Just add your milk of choice and dry spices together to create this tasty chai latte you can enjoy anytime of the year.
What you'll need...
What you'll need to do...
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Pour milk into a large skillet set over slightly less than medium heat.
TIP: Set temperature between medium and medium-low. The milk should get very warm, but not scald.
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Place the cardamom pods, allspice, and cloves in a plastic bag and place on a cutting board. Gently pound on the spices with a mallet or rolling pin just until they crack. (They should remain mostly whole, but opened up a bit).
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Add the cracked spices, star anise, cinnamon sticks, ginger, vanilla extract, and honey to the skillet and stir to combine. Simmer until the milk is very warm and fragrant, approximately 5-6 minutes, then add the tea bags to brew for another 5 minutes.
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Remove from heat and discard the tea bags, squeezing first to release as much flavor as possible. Strain the mixture through a fine mesh strainer, reserving the liquid. Discard the solids and divide two-thirds of the remaining liquid between individual serving mugs and set aside.
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Pour the remaining mixture into a blender and blend on high for 1-2 minutes, or until a nice foam develops.
Tip: Make sure the blender cap is properly vented to prevent the hot liquid from exploding. You may choose skip this step and serve as it is.
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Divide the liquid from the blender among the serving mugs and top off each with a big spoonful of foam. Sprinkle with some ground cinnamon and garnish with a star anise, if desired, and serve immediately. Enjoy!
Note
If you do not like warm chai latte, just let it cool and then add ice cubes and drink cold.
