Nightshade Free Classic Chai Latte
Warm, aromatic, and deeply comforting, this spiced milk tea is the kind of drink that makes you want to curl up with a blanket and slow down for a few minutes. The beauty of making it from scratch is knowing exactly what went into the pot ā whole spices like cardamom, cinnamon, cloves, and black peppercorns simmered in water until the kitchen smells incredible. Nightshade-free diets can sometimes feel limiting when it comes to bold, complex flavors, but this recipe proves that warming spice and depth have nothing to do with peppers or paprika. Black tea and whole milk give the base its signature richness, while fresh ginger adds a gentle heat that feels lively without any of the usual concerns. A drizzle of honey rounds everything out with just the right touch of sweetness. Straining it into the mug at the end is a small but satisfying step ā you get a silky, clean cup with all the flavor and none of the grit. It's the kind of thing you'll want to make every morning once you've had it once.
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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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