Mushroom Free Spiced Chai Latte
Warming, aromatic, and deeply comforting, this spiced chai latte is the kind of drink that makes a cold morning feel like a treat worth savoring. Whole spices — cardamom, cinnamon, cloves, black pepper, and star anise — are simmered together with fresh ginger until the kitchen smells absolutely incredible, building a bold, layered base before the tea even hits the pot. Steeping the black tea directly in that spiced water pulls out every bit of depth, and warming the milk gently at the end gives the final drink a silky, café-worthy texture. A drizzle of honey rounds everything out with just the right touch of sweetness. Café versions can be hit or miss with mystery syrups and powdered blends, but making it from scratch means you know exactly what's in your mug — whole, real ingredients with nothing unexpected hiding in the mix. Dust with a little ground cinnamon before serving and it looks as good as it tastes.
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Learn more →Ingredients
2 servings
- 1 cup water
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 4 whole black peppercorns
- 1 star anise
- 1-inch piece fresh ginger, thinly sliced
- 2 tsp loose-leaf black tea or 2 black tea bags
- 1 cup whole milk
- 1–2 tbsp honey, to taste
For serving
- ground cinnamon, for dusting (optional)
Instructions
- 1
Combine the water, cardamom pods, cinnamon stick, cloves, black peppercorns, star anise, and ginger 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 black tea (loose-leaf or bags) to the saucepan and steep for 3 minutes, until the brew is deep brown and strongly aromatic.
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