Happy Saturday friends! In my opinion, there's no better way to start the weekend morning than with a ginormous, steaming cup of tea. I'm a HUGE tea drinker. I'll drink coffee if I'm dying but honestly a half a cup gives me legit jitters. But you know what's even better than tea? A homemade, Spiced Chai Tea Latte.
Whole spices freshly steeped, just brewed darjeeling black tea, and frothy milk (with a tidge of brown sugar of course 😉 ) makes for a perfect Saturday morning. My dad and I are all about the Spiced Chai Tea Latte. The scent alone is heaven. However, we've always bought the pre-made boxes at the store and I figured it was high time I learned how to make it from scratch.
Important: This is a take on the traditional spiced chai not the Starbucks version aka a lot less sugar and a bit more spice. And can I just say, WAY better. As your steeping the spices, the aroma fills your house and smells like Christmas morning. Whole anise stars, cardamom pods, ground black pepper, a pinch of ground ginger and nutmeg...mmmm. And THEN you add darjeeling black tea?! I can't even.
Fair warning: I enjoy my Spiced Chai Tea Latte spiced. None of this cinnamon, nutmeg, and sugar and call it a day stuff. I let my spices steep for 10 minutes to really infuse the tea with their flavors. If you're a little more on the sweet taste bud side, I would add more milk and less tea mixture to your personal cup. Don't skimp on the steeping! Otherwise you end up with vaguely flavored water. Gross. Diluting the spice with milk is a much better option.
Alright guys. Enjoy your weekend and make sure to whip up your own steaming batch of Spiced Chai Tea Latte!
- 4 cups water
- 8 cardamom pods
- 4 whole cloves
- 1 teaspoon black peppercorns
- 4 whole star anise pods
- 1/2 teaspoon ground ginger
- 3 cinnamon sticks
- 1/4 teaspoon ground nutmeg
- 4 darjeeling black tea bags
- 2 cups milk
- 1/4 cup brown sugar, packed (use 2 tablespoons if you like a spicer chai, and go up to a 1/3 of a cup if you like a sweeter chai)
- In a medium pot, heat water, cardamom pods, cloves, peppercorns, anise pods, ginger, cinnamon sticks and ground nutmeg to a boil. Add tea bags and steep for 5 minutes. Remove tea bags and steep for five minutes more.
- Meanwhile, heat milk and brown sugar in a small sauce pan over medium heat. Scald but do not boil. Using an immersion blender or a whisk, blend until frothy. Let cool for 1 minute.
- Strain the tea and add milk. Enjoy warm or over ice!