Ingredients:

  • 2 inches (peeled) Fresh Ginger, sliced thinly or lightly bruised
  • 1 Tbsp Green Cardamom Pods (about 15 pods), lightly crushed
  • 2 medium Cinnamon Sticks
  • 1 tsp Whole Black Peppercorns
  • 1 tsp Whole Cloves
  • 2 whole Star Anise (optional)
  • 2 cups Filtered Water
  • 4 Tbsp Black Tea Leaves (Loose Leaf), such as Assam or Darjeeling
  • ¼ cup packed Brown Sugar (adjust to taste)

Instructions:

  1. Part I: Preparing the Masala Concentrate. Prepare the Spices: Gently crush the cardamom pods, cloves, and peppercorns using a mortar and pestle or the flat side of a chef’s knife. Slice the ginger thinly but do not chop finely.
  2. Activate Aromatics (Optional but Recommended): Place the crushed spices and cinnamon sticks into a dry saucepan over medium heat. Toast gently for 2–3 minutes, stirring constantly, until highly fragrant. Do not burn.
  3. Simmer the Base: Add the water and brown sugar to the toasted spices. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
  4. Extract Flavour: Continue to simmer the mixture for 15 minutes. The liquid should reduce slightly, and the spices should have fully infused the water, yielding a deep amber colour.
  5. Steep the Tea: Remove the saucepan from the heat completely. Stir in the loose-leaf black tea. Cover and allow the tea to steep for exactly 4 minutes. Do not steep longer than 5 minutes to prevent bitterness.
  6. Strain and Store: Pour the mixture through a fine-mesh sieve set over a bowl or jar, pressing lightly on the solids to extract all liquid. Discard the solids. Allow the concentrate to cool completely before sealing. Store in the refrigerator for up to 7 days.
  7. Part II: Assembling the Latte (Per Serving). Heat the Concentrate: Measure ½ cup (120 ml) of the prepared concentrate and gently heat it in a small saucepan or microwave until steaming hot.
  8. Steam the Milk: In a separate container, steam or froth ¾ cup (180 ml) of milk until hot and slightly frothy. If you do not have a steamer, warm the milk gently on the hob until just simmering, then whisk vigorously.
  9. Combine and Serve: Pour the hot chai concentrate into a mug. Pour the steamed milk over the top. Dust lightly with ground cinnamon or nutmeg and serve immediately.