BHA & BHT Free Classic Chai Latte
Warm, deeply spiced, and endlessly comforting, this homemade chai latte is the kind of drink that makes you want to curl up and slow down. Every sip carries layers of ginger heat, floral cardamom, sweet cinnamon, and a gentle bite from whole black peppercorns — all simmered together the old-fashioned way. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought chai concentrates and flavored syrups can be a minefield of additives hiding in the fine print. This recipe sidesteps all of that by relying entirely on whole spices, real milk, black tea, and honey — nothing processed, nothing artificial. The technique is simple but intentional: the spices get a head start in simmering water before the milk and tea are added, which coaxes out maximum flavor without bitterness. Honey rounds everything out with a natural sweetness that feels far more alive than refined sugar or flavored syrups ever could. It strains clean into the mug and tastes like something a café would charge you way too much for.
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Learn more →Ingredients
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 — small bubbles at the edges, not a rolling boil — 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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