When I think of chai, I think of:
When making your own chai tea at home, the first thing to do is to gather all of your spices and tea together. I love when I have the time to measure everything out ahead of time and see how each ingredient plays its part. It’s a beautiful thing. Literally.
Honey Chai Tea Latte (serves 4-6)
- 2 bay leaves
- 3 pieces of crystallized ginger
- 1 cinnamon stick
- 7 green cardamom pods
- 1 tsp. cloves
- 1/2 tsp. black peppercorns
- 1/2 tsp. fennel seed
- 1/2 tsp. anise seed
- 2 Tbsp. strong black tea (I used darjeeling)
- 6 cups water
- 1/3 cup honey
- 1 cup milk (skip the milk if you don’t want it to be a latte)
- In a medium saucepan, add all the spices to 6 cups of water. Bring to a boil.
- Reduce the heat and let it simmer for 5 minutes. Then cover the mixture with a lid and let it steep for 15 minutes.
- Uncover and then add the black tea. Bring to a boil for 5 minutes.
- Add the honey and stir. Then slowly stir in the milk. If you don’t want it to be a “latte” you can skip the milk, and move on to step 5.
- Strain the liquid through a fine mesh sieve into a teapot or jar.
- Serve & Enjoy!
I’ve been enjoying Honey Chai Tea Lattes all week. And you can too! By the way, the pretty cake is from Nothing Bundt Cakes. Cinnamon Swirl – a perfect pairing!
Definitely making this again. Let me know if you have any questions.