Homemade lattes are really super easy to make and will give you a huge sense of satisfaction. If you’re reading this and giggling because “this isn’t a latte without frothed milk” then …. .duh. but I don’t have any frothy milk, so I’ll just have to do my best.
You can also double the recipe below and then put the tea in the fridge before adding the milk and sugar (after straining). It will last for a couple weeks, and then when you want Indian tea, all you have to do is take the tea out of the fridge, pour it into a cup, heat it up, and add the milk and sugar.
It’s a lot faster than going to Pete’s.
Homemade Chai lattes.
Serve 1 – 2
Print this recipe!
Two whole black peppercorns
Three small green cardamom pods, lightly broken up with the side of a knife (available at Whole Foods)
Three whole cloves
1 cinnamon stick
1/2-inch fresh ginger, peeled and thinly sliced
1 vanilla bean, skin scraped off, seeds reserved
1 cup black tea, preferably Assam black (you can also tear open tea bags)
One and a half cups of water
One and a half cups of milk
1 teaspoon of sugar or honey
Directions for use.
Mix pepper, crushed cardamom, cloves, ginger, vanilla bean, seeds and cinnamon stick with water in a small saucepan and bring to a boil, then cover and cook on low heat for five minutes. After five minutes, remove the stove (but cover) and steep for 10 minutes, then add the tea and continue steeping for another 5 minutes.
Pour the tea through a fine mesh strainer (I use a sieve) and add the milk and sugar/honey. Do warm up if necessary.