A proper chai latte starts with whole spices simmered in water with strong black tea, then combined with steamed milk. The cafe version using powdered chai mix bears little resemblance to authentic masala chai. Making it from scratch takes about fifteen minutes and produces a drink with genuine warmth, complexity, and spice that no pre-made concentrate can match. The spice blend is the foundation and can be adjusted to personal preference.
A small, heavy-bottomed saucepan for simmering the spices and tea. The heavy base prevents scorching and distributes heat evenly, allowing the spices to release their oils gradually without burning.
For creating the frothy, latte-style milk component. A steam wand gives the best microfoam. A handheld frother or vigorous whisking in a saucepan will also produce an acceptable froth for serving.
Essential for removing the whole spices, tea leaves, and ginger pieces before serving. A tea strainer or small sieve works well. Double-strain if you want a completely clear, sediment-free chai base.
A pre-warmed 300-350ml mug. Chai latte is a generous, warming drink that benefits from a large vessel. Thick ceramic retains heat and keeps the drink warm through the last sip.
Lightly crush 4-5 green cardamom pods, 3-4 whole cloves, 5-6 black peppercorns, and a 5cm cinnamon stick using a mortar and pestle or the flat side of a knife. You want them cracked open, not powdered. Toast them in a dry saucepan over medium heat for 60-90 seconds until fragrant. This blooms the essential oils and intensifies the flavour.
Add 200ml of water and 2-3 thin slices of fresh ginger to the toasted spices. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes. The longer you simmer, the stronger the spice flavour. The liquid should reduce slightly and turn golden-brown. Do not rush this step, as the slow extraction is what makes scratch chai superior to mixes.
Add 2 teaspoons of strong Assam CTC tea (or 2 tea bags) to the simmering spice water. Let it boil gently for 2-3 minutes. Boiling the tea releases maximum tannins and strength, which is necessary to stand up to the milk and spices. The liquid should be very dark, almost opaque.
Add 1-2 teaspoons of sugar, honey, or jaggery to the tea while it is still on the heat. Stir to dissolve completely. Sweetener is traditional in chai and balances the spice and tannins. Taste and adjust. The base should taste slightly sweeter than you want the final drink, because the milk will dilute it.
Steam 150-180ml of whole milk to 60-65 degrees Celsius with a layer of microfoam. If you do not have a steam wand, heat the milk in a separate saucepan until just below simmering and froth with a handheld frother. Whole milk provides the creamiest result, but barista oat milk is an excellent alternative.
Strain the chai base through a fine mesh strainer into your pre-warmed mug, discarding the spices and tea leaves. Pour the steamed milk over the chai, holding back the foam with a spoon and adding it on top at the end. Dust with a pinch of ground cinnamon if desired. Serve immediately while hot and aromatic.
The chai tastes like milky tea with barely any spice character.
The chai has a harsh, drying bitterness that overwhelms the spices and sweetness.
The chai has visible spice particles or grit at the bottom of the mug.
