Fresh Ginger Cardamom Chai Latte (Printable Version)

Aromatic Indian-style chai latte with fresh ginger and cardamom, ideal for warming up and relaxation.

# Components:

→ Spices

01 - 4 green cardamom pods, lightly crushed
02 - 1-inch fresh ginger root, sliced
03 - 1 small cinnamon stick
04 - 2 whole cloves
05 - 4 black peppercorns

→ Tea

06 - 2 teaspoons loose black tea (Assam or Darjeeling preferred)

→ Sweetener and Milk

07 - 2 cups whole milk (or dairy-free alternative)
08 - 1 cup water
09 - 2 tablespoons granulated sugar (or to taste)

# Preparation steps:

01 - In a small saucepan, combine 1 cup of water with the crushed cardamom pods, sliced ginger, cinnamon stick, whole cloves, and black peppercorns. Bring the mixture to a rolling boil over medium heat.
02 - Reduce the heat to low and allow the spices to simmer gently for 3 to 4 minutes, enabling their aromatic oils to fully release into the water.
03 - Incorporate the loose black tea into the simmering spice-infused water and continue to simmer for an additional 2 minutes.
04 - Pour in the whole milk (or your chosen dairy-free alternative) and the granulated sugar. Increase the heat slightly to bring the mixture just to a boil, then immediately reduce the heat to low. Allow the chai to simmer for a further 2 minutes, stirring intermittently to prevent scorching.
05 - Carefully strain the brewed chai through a fine-mesh sieve directly into serving mugs.
06 - Serve the chai latte hot. For an enhanced aroma and visual appeal, consider garnishing each mug with a delicate sprinkle of ground cinnamon or nutmeg.

# Expert Advice:

01 -
  • Made with fresh whole spices for authentic flavor
  • Ready in just 15 minutes from start to finish
  • Customizable sweetness and milk options
  • Naturally caffeine balanced with soothing spices
02 -
  • Contains natural digestive properties from ginger and cardamom
  • Perfect balance of caffeine and calming spices
  • Can be prepared ahead and reheated
  • Excellent immune support during cold seasons
03 -
  • After years of making this chai daily, I've discovered that the temperature of your milk matters tremendously. Cold milk straight from the refrigerator can sometimes curdle when added to the hot tea infusion. Let your milk come to room temperature for about 15 minutes before adding it to the pot. This small step prevents separation and ensures a smooth, velvety texture every time.

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