📖 Instructions

1. Gather your spices: Measure out 2 cinnamon sticks (broken into pieces), 8-10 green cardamom pods (lightly crushed), 1 teaspoon of whole cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of ground ginger (or 1-inch piece of fresh ginger, sliced), and a pinch of nutmeg.
2. Toast the spices (optional, but recommended!): In a dry saucepan over medium heat, toast the spices for 2-3 minutes, or until fragrant. Keep a close eye on them as they can burn quickly. Toasting enhances their flavor and aroma.
3. Add water and tea: Add 4 cups of water and 2 tablespoons of loose-leaf black tea (Assam or Darjeeling work well) to the saucepan. I've also use english breakfast in a bind, it always turned out fine!
4. Simmer: Bring the mixture to a gentle simmer, then reduce the heat and let it simmer for 10-15 minutes. The longer it simmers, the stronger the chai will be. Make sure not to boil it because I've done that before and I didn't have the best time cleaning it up. Plus it ruins the flavour!
5. Strain the chai: Strain the chai through a fine-mesh sieve or cheesecloth to remove the spices and tea leaves. Discard the solids.
6. Add milk and sweetener: Return the strained chai to the saucepan. Add 2 cups of your milk of choice (dairy or non-dairy) and 2-4 tablespoons of honey or maple syrup (or to taste).
7. Heat through: Gently heat the chai over medium heat until it's warm, but don't let it boil. Whisk it occasionally to create a frothy top.
8. Serve and enjoy: Pour the spiced chai latte into mugs and garnish with a sprinkle of cinnamon or nutmeg, if desired. Sip slowly and savor the warmth and flavor!
9. Extra tips: For a richer latte, use whole milk or full-fat coconut milk. Adjust the amount of sweetener to your liking. If you prefer a stronger chai, add an extra tablespoon of black tea. For a vegan version, use plant-based milk and maple syrup.