Red Meat Allergy Friendly Chai Spice Tea Latte
Total time15 min
Prep time5 min
Cook time10 min
4.7(21)
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Learn more →Ingredients
2 servings
For the chai concentrate
- 1 cup water
- 2 black tea bags (such as assam or english breakfast)
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- ¼ tsp ground ginger
- ⅛ tsp ground black pepper
- 1 tbsp maple syrup, or more to taste
For the steamed milk
- 1 cup milk
For serving
- ¼ tsp ground cinnamon, for dusting (optional)
Instructions
- 1
Combine the water, cardamom pods, cinnamon stick, cloves, ground ginger, and black pepper in a small saucepan. Bring to a simmer over medium heat, then reduce to low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
- 2
Add the tea bags to the saucepan and steep off the heat for 3 minutes, then remove and discard the tea bags. Stir in the maple syrup.
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