To make a spiced chai latte with star anise, I simmer whole spices (star anise, cinnamon, cardamom, cloves and peppercorns) with fresh ginger in water for 15 minutes, then steep black tea off-heat for 10 more.
After straining, I stir in brown sugar and mix with warm, frothed milk in a 2:1 ratio.
For extra flavor, I lightly crush the spices before simmering and garnish with a sprinkle of cinnamon.
The aroma alone will transport you to chai heaven!
Ingredients
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- Star anise pod
- Cinnamon sticks
- Cardamom pods
- Cloves
- Black peppercorns
- Fresh ginger
- Water
- Black tea bags
- Brown sugar
- Milk
- This spiced chai latte can be enjoyed alongside crispy air fryer snacks for a delightful pairing.
Recommended Tools
Making the perfect spiced chai latte at home doesn’t require fancy equipment, but a few key tools will make the process much easier and more enjoyable. These kitchen essentials help you simmer, strain and serve your aromatic chai with minimal effort and maximum flavor.
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- Medium Saucepan:
Essential for simmering the water with spices to extract all those aromatic flavors properly.
- Fine Mesh Strainer:
Helps remove all the whole spices and tea leaves for a smooth, debris-free chai concentrate.
- Milk Frother:
Creates that coffee-shop quality foam that makes your homemade chai latte extra special.
- Glass Measuring Cups:
Ensures you get the right ratio of chai concentrate to milk for perfect flavor balance.
- Spice Grinder:
Useful for crushing whole spices like cardamom pods, cloves and peppercorns if needed.
- Glass Storage Containers:
Perfect for storing leftover chai concentrate in the refrigerator for up to five days.
- Medium Saucepan:
Having the right meal prep supplies can truly elevate your cooking experience, making it easier to create delicious beverages like this spiced chai latte.</p
Instructions for spiced chai latte with star anise
Ready to brew up some warming magic? Let’s make this delicious chai latte together!
First, grab 1 star anise pod, 2 cinnamon sticks, 4-5 cracked cardamom pods, 2-4 cloves, and 2-4 black peppercorns. Toss these aromatic spices into a pot with a thumb-sized piece of sliced fresh ginger and 2 cups of water. Bring this fragrant mixture to a simmer and let it bubble away for about 15 minutes. Your kitchen will smell absolutely heavenly!
Once your spices have released their flavors, remove the pot from heat and add 4 black tea bags (Darjeeling or Assam work perfectly). Let them steep for 10 minutes – this is where the magic happens!
Now, strain out all those spices and tea bags. You don’t want anyone crunching on a cardamom pod mid-sip! Stir in 2/3 cup brown sugar (or your favorite sweetener) into the warm chai concentrate until it dissolves completely.
In a separate pot, heat up 1 cup of milk – dairy or plant-based, whatever makes your taste buds happy! If you’re feeling fancy, froth your milk for that coffee-shop experience right at home.
Finally, the moment you’ve been waiting for! Pour the chai concentrate and warm milk together in a ratio of about 2:1 (chai to milk). Give it a quick stir, and voilà! Your spiced chai latte is ready to warm your hands and your soul.
Pro tip: Can’t finish it all? Store your leftover chai concentrate in the refrigerator for up to 5 days. Your future self will thank you when that chai craving strikes again! Additionally, you may enjoy pairing this latte with creamy roasted cauliflower soup for a delightful meal combination.
Pro Tips
For a deeper and more complex flavor profile, try lightly crushing the whole spices (star anise, cinnamon, cardamom, cloves and peppercorns) in a mortar and pestle before simmering them in water, which helps release more of their essential oils and aromatics. Additionally, incorporating creamy mushroom soup into your meal can provide a comforting side that complements the spiced flavors of the chai latte.</p
Substitutions & Variations
A few tweaks to this classic recipe can transform your chai experience with different flavor profiles and health benefits.
- Vanilla Bean Chai: Add 1 split vanilla bean pod to the simmering spices for a smooth fragrant undertone that pairs beautifully with the warming spices.
- Golden Turmeric Chai: Incorporate 1 teaspoon of ground turmeric with the spices for an anti-inflammatory boost and vibrant golden color.
- Chocolate Chai: Stir in 1-2 tablespoons of cocoa powder with the sugar for a rich mocha-like variation that satisfies chocolate cravings.
- Herbal Caffeine-Free: Replace black tea bags with rooibos tea for a caffeine-free option that maintains a robust flavor profile perfect for evening enjoyment.
- Iced Chai: Cool the prepared chai concentrate completely then serve over ice with cold milk and a squeeze of honey for a refreshing summer beverage.
- Maple Cardamom: Substitute maple syrup for brown sugar and double the cardamom pods for a distinctly Canadian-inspired flavor with enhanced aromatic notes.
Additionally, consider pairing your chai with a spinach detox smoothie for a refreshing and nutrient-rich start to your day.
Leftovers & Storage Tips
Now that you’ve explored all those exciting flavor variations, let’s talk about making your chai experience last longer!
I store my leftover chai concentrate in an airtight container in the fridge for up to 5 days.
Just reheat what you need when the craving hits!
Pro tip: freeze some in ice cube trays for instant chai—perfect for those hectic mornings when you need a quick pick-me-up!
Cozy up Tonight
Spiced Chai Latte with Star Anise
A warming, aromatic chai latte with star anise and fresh ginger for cozy evenings.
- 1 star anise pod
- 2 cinnamon sticks
- 4-5 cracked cardamom pods
- 2-4 cloves
- 2-4 black peppercorns
- 1 thumb-sized piece of fresh ginger, sliced
- 2 cups water
- 4 black tea bags (Darjeeling or Assam)
- 2/3 cup brown sugar or sweetener of choice
- 1 cup milk (dairy or plant-based)
- Simmer water with star anise, cinnamon, cardamom, cloves, peppercorns, and ginger for 15 minutes.
- Add tea bags, steep off heat for 10 minutes.
- Strain spices and tea, then mix in brown sugar.
- Heat milk separately and froth if desired.
- Combine chai concentrate with milk (about 2 parts chai to 1 part milk). Serve warm.
