Mustard 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 for a few minutes. Whole spices like cardamom, cinnamon, cloves, and black peppercorns are simmered together until the kitchen smells absolutely incredible, then black tea and whole milk are added to create a rich, creamy brew that no coffee shop version can really compete with. Honey sweetens everything naturally, and you can dial it up or down to suit your taste. The good news for anyone avoiding mustard is that this recipe is built entirely from whole, unprocessed ingredients ā no spice blends, no pre-mixed powders, no reason to squint at a label. Mustard can sneak into packaged chai mixes and flavored syrups in surprising ways, so making it from scratch with individual whole spices is genuinely the safest and most satisfying approach. Straining everything through a fine-mesh sieve at the end gives you a silky-smooth cup with zero gritty bits. 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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