Coconut Free Classic Chai Latte
Warm, aromatic, and deeply comforting, this spiced milk tea is the kind of drink that makes a cold morning feel like a gift. Whole spices ā ginger, cardamom, cinnamon, cloves, and peppercorn ā are simmered low and slow to coax out every bit of their fragrance before the tea and milk ever hit the pan. The result is a chai that's layered and complex in a way that no powder or syrup can replicate. Many store-bought chai blends and coffee shop versions sneak in coconut milk, coconut cream, or coconut-derived sweeteners, but this recipe keeps things beautifully straightforward with whole milk and honey. Steeping the tea gently ā just a soft simmer, never a hard boil ā keeps the milk sweet and the spice balanced rather than bitter. A quick pour through a fine-mesh strainer gives you a silky, clean cup with none of the grit. It's the kind of recipe you'll come back to every single week.
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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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