Almond Free Classic Chai Latte
Warming, deeply spiced, and endlessly comforting, this homemade chai latte is the kind of drink that makes you want to curl up and slow down. Whole spices like cardamom, cinnamon, cloves, and black pepper are simmered low and slow until the water turns fragrant and amber ā a step that makes all the difference compared to anything you'd get from a powder or syrup. Whole milk brings a creamy richness that balances the bold spice, while honey adds a gentle sweetness you can dial up or down to your liking. Store-bought chai blends and coffee shop versions often sneak in almond milk, almond extract, or nut-based syrups, so brewing your own from scratch means you know exactly what's in the cup. The straining step at the end gives you a silky-smooth finish with none of the gritty bits. It's genuinely simple to pull off and tastes like something that took far more effort than it did.
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Learn more āIngredients
2 servings
- 1 cup water
- 1 cup whole milk
- 2 black tea bags (or 2 tsp loose-leaf black tea)
- 1-inch piece fresh ginger, thinly sliced
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 4 whole black peppercorns
- 1 star anise (optional)
- 2 tbsp honey, or to taste
Instructions
- 1
Combine the water, ginger, cardamom pods, cinnamon stick, cloves, peppercorns, and star anise (if using) in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
- 2
Add the tea bags and milk to the saucepan. Raise the heat to medium and bring the mixture just to a gentle simmer ā small bubbles at the edges, not a rolling boil ā then reduce the heat to low and steep for 4 to 5 minutes, until the chai is deep brown and richly spiced.
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