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Maple Chai Latte with Frothed Milk

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soups
Cuisine American
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Chai Latte Base:
  • 2 black tea bags (or 2 tsp loose-leaf black tea)
  • 1 ½ cups water
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 green cardamom pods, slightly crushed
  • ½-inch piece fresh ginger, sliced (or ½ tsp ground ginger)
  • 2–3 black peppercorns (optional for spicier chai)
  • 1–2 tbsp pure maple syrup (adjust to taste)
  • For the Milk Froth:
  • 1 cup milk (whole, oat, almond, or any milk of your choice)
  • ¼ tsp vanilla extract (optional)

Instructions
 

  • Boil Spices and Tea : In a small saucepan, combine 1½ cups of water, cinnamon stick, cloves, cardamom pods, ginger, and peppercorns (if using). Bring to a boil over medium heat, then reduce to low and simmer for 5 minutes. Add tea bags or loose-leaf tea and steep for another 3–4 minutes.
  • Sweeten the Chai : Remove from heat and strain the tea mixture into a bowl or directly into serving mugs. Stir in maple syrup while the tea is still hot so it dissolves easily.
  • Prepare the Milk Froth :In a separate saucepan, heat 1 cup of milk until hot but not boiling. Use a handheld frother, whisk, or blender to froth the milk until creamy and airy. Stir in vanilla extract if desired.
  • Assemble the Latte : Pour the chai base into mugs (about two-thirds full). Top with the frothed milk. Optionally, drizzle a small swirl of maple syrup on top or dust with cinnamon.