Ingredients
Chai latte
- 1 cup water 240 ml
- 1 cinnamon stick About 3 inches long.
- 4 green cardamom pods Lightly cracked.
- 4 whole cloves
- 4 thin slices fresh ginger About 8 g.
- 2 plain black tea bags About 4 g tea total.
- 1.5 cups whole milk 360 ml
- 2 tablespoons packed light brown sugar 27.5 g; reduce to taste.
Equipment
- Small saucepan At least 1-quart capacity.
- Fine-mesh strainer
- Measuring cups and spoons
- Whisk
Instructions
Infuse and serve
- Add the water, cinnamon, cracked cardamom, cloves and ginger to a small saucepan. Bring to a boil, then reduce the heat and simmer gently for 4 minutes.
- Take the pan off the heat, add the tea bags and steep for 3 minutes. Lift out the bags without squeezing.
- Stir in the milk and brown sugar. Return to medium-low heat for about 3 minutes, stirring, until steaming hot with small bubbles at the edges. Do not let the milk boil over; the exact warming time depends on the pan and stove.
- Strain into two mugs, dividing evenly. Whisk briefly before pouring if you want a light froth. Taste carefully and adjust sweetness if needed; serve hot.
Nutrition
Calories: 172kcalCarbohydrates: 23.2gProtein: 6gFat: 6gSaturated Fat: 3.8gCholesterol: 26mgSodium: 105mgPotassium: 303mgSugar: 22.3gCalcium: 229mgIron: 0.1mg
Notes
Nutrition is an estimate per half recipe using a whole-milk manufacturer label and USDA brown sugar data. Strained tea and spice infusion are excluded because extraction is variable; caffeine is not calculated. Different milk and sugar quantities change the values. Contains milk.
The 15-minute time is approximate; use the steaming-hot cue rather than boiling the milk to meet the clock.