Spiced Chai Latte Foam (Print Version)
A cozy, aromatic blend of black tea, spices, milk, and foam for comforting drink moments.
# What You'll Need:
→ Spices
01 - 1 cinnamon stick
02 - 4 whole cloves
03 - 4 green cardamom pods, lightly crushed
04 - 4 black peppercorns
05 - 1 small piece fresh ginger, about ½ inch, sliced
06 - 1 star anise (optional)
→ Tea
07 - 2 cups water
08 - 2 black tea bags, preferably Assam or Darjeeling
→ Sweetener
09 - 2 tablespoons honey or sugar, adjust to taste
→ Milk and Foam
10 - 1½ cups whole milk or oat milk for a dairy-free option
11 - Ground cinnamon for garnish
# Step-by-Step Guide:
01 - Combine water, cinnamon stick, cloves, cardamom, peppercorns, ginger, and star anise in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes to release flavors.
02 - Add the black tea bags to the saucepan and simmer gently for 2 to 3 minutes.
03 - Remove from heat and strain the liquid through a fine mesh strainer into a clean saucepan or heatproof container, discarding solids.
04 - Stir in honey or sugar until fully dissolved.
05 - Heat milk in a small pot or use a milk frother until steaming but not boiling. Froth the milk using a frother, handheld whisk, or by shaking in a sealed jar until foamy.
06 - Pour the spiced tea evenly into two mugs. Hold back the foam with a spoon while pouring the hot milk over the tea, then spoon the frothy milk foam on top.
07 - Sprinkle a pinch of ground cinnamon over the foam and serve immediately.
# Expert Suggestions:
01 -
- The spice blend hits all the right notes—warming without overwhelming, familiar yet exciting every single time.
- It's genuinely easier to make than you'd think, and the creamy foam makes you feel like you've done something fancy.
- One batch becomes a quiet moment that actually tastes as good as it smells.
02 -
- Don't skip the five-minute infusion of the spices alone; it's the difference between a chai that whispers and one that sings.
- The milk needs to be hot but not scalding when you froth it—boiling milk won't froth, and cool milk is just sad milk in your chai.
03 -
- Crush your cardamom pods with the flat of a knife right before using them; this releases their oils and makes the infusion taste fresher and more alive.
- If you're using plant-based milk, oat milk froths the best and creates that silky texture that makes this drink feel special.