📖 Instructions

1. **Brew the Chai Concentrate:** In a medium saucepan, combine the water, black tea bags, cinnamon sticks, cardamom pods, ginger slices, cloves, and black peppercorns. Bring to a simmer over medium heat.
2. **Simmer and Infuse:** Reduce the heat to low and let the mixture simmer for 15-20 minutes, allowing the spices to fully infuse into the water. The longer it simmers, the stronger the chai flavor will be. Keep an eye on it! Nobody likes burnt spices, trust me.
3. **Strain the Chai:** Remove the saucepan from the heat. Strain the chai concentrate through a fine-mesh sieve or cheesecloth into a heat-resistant container. Discard the tea bags and spices.
4. **Prepare the Hazelnut Chocolate Syrup:** In a small saucepan, combine the hazelnut spread, cocoa powder, and a tablespoon of chai concentrate. Heat over low heat, stirring constantly, until the hazelnut spread is melted and the mixture is smooth. If it's too thick, add a splash more chai concentrate.
5. **Froth the Milk:** In a separate saucepan or using a milk frother, heat the milk until it's steaming hot but not boiling. If using a saucepan, whisk vigorously to create foam. If using a frother, follow the manufacturer’s instructions.
6. **Assemble the Latte:** Pour the hazelnut chocolate syrup into a large mug. Add the strained chai concentrate to the mug.
7. **Top with Milk:** Gently pour the hot, frothed milk over the chai and hazelnut mixture, holding back some of the foam with a spoon.
8. **Spoon the Foam:** Spoon the remaining milk foam on top of the latte. I swear, this is the best part.
9. **Garnish (Optional):** Drizzle the latte with a bit of extra hazelnut chocolate syrup, sprinkle with chopped hazelnuts, or dust with cocoa powder for a beautiful finish. A cinnamon stick also adds a nice touch.
10. **Serve and Enjoy:** Serve immediately and savor every sip of your decadent Chai Rocher Latte!