Pescatarian Classic Chai Latte

Total time20 min

Prep time5 min

Cook time15 min

4.8

(8)

Warm, aromatic, and deeply comforting, this spiced milk tea is the kind of drink that makes a slow morning feel intentional. Fresh ginger, crushed cardamom, cinnamon, cloves, and black peppercorns are simmered together until the kitchen smells absolutely incredible — and that's before the tea and milk even hit the pot. The whole process is surprisingly simple: a quick boil, a gentle steep, a drizzle of honey, and you're done. Because every ingredient here is straightforwardly plant-based or dairy, there's nothing to second-guess — no meat-based additives, no hidden broths, just pure spice and warmth in a mug. Honey sweetens it naturally, and you can dial it up or down depending on your mood. Straining everything through a fine-mesh sieve at the end gives you that smooth, coffeehouse-style finish without any gritty bits. It's the kind of recipe you'll make once and then find yourself craving every single week.

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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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