Chai Latte
from https://www.thekitchn.com/

A chai latte takes the flavors associated with masala chai, a common spiced tea drink present in most households throughout India (and now most of the world), and amps ups its milkiness with a technique for frothy steamed milk borrowed from homemade lattes.

In American coffee shops, chai latte is commonly prepared using a sweet chai concentrate or powder mixed with steamed milk and a layer of foam on top, using the same technique as a regular caffe latte but without the espresso. Make a better chai latte at home than you can get at the coffee shop, which is often quite sweet, by using black tea and spices you already have. Too-sweet chai latte masks the flavor of the tea and the spices, but don't go too heavily on the spices either.

This chai latte gives you complete control over your chai latte experience, from the tea and the spices, to the sweetener and type of milk. All you need is to brew, steep, sweeten your tea, and then froth your milk. The result is a creamy cup of black tea subtly spiced and fragrant with cinnamon, black peppercorns, and ginger, and just the right amount of sweetness, so near perfect that you’ll skip the coffee shop chai (or the carton) and come home to make a pot of this at tea time.

Loose-leaf black tea is best for brewing chai for lattes. Ideally, it is made with an Assam or Ceylon tea, but English Breakfast or other black tea blends work wonderfully too. Loose-leaf tea is generally of a higher quality than bags, with large pieces and less dust, which can lead to bitter or tannic tea.

How To Froth Milk for Any Latte

You’ve brewed, spiced, and sweetened your tea, and now you must froth your milk — unless you’d rather have a classic cup of chai rather than a chai latte. The problem? You don’t own an espresso machine or a frothing wand. Luckily there are three clever ways you can froth your milk for lattes. [Note: Adding the milk after brewing the coffee distinguishes American chai latte from Indian masala chai. With masala chai the milk is brewed with the tea and spices so it picks up the spice flavors. A frothed topping of heated milk does not have these flavors.]

• Whisk it: You can vigorously whisk your milk while heating it on the stovetop, which we’ve written into the directions below. This method works best with 2% dairy milk and coconut milk.
• Blend it: You can also froth the milk with an immersion blender before heating the milk in a sauce pan on the stovetop. This method is best for non-dairy milks, like soy or almond milk, but also works with coconut milk, whole milk, or 2%.
• Shake it: The other method is to shake the milk in a jar and then heat the milk post-frothing. This method works especially well with whole milk and nut milks.

Variations: A popular variation is a "dirty chai," which includes a shot of espresso for an added caffeine and coffee kick. It can also be served iced for a refreshing cold drink.

2 cinnamon sticks, broken into pieces
2 teaspoons whole black peppercorns
10 whole cloves
6 green cardamom pods, cracked
4 cups water
1 (2-inch) piece fresh ginger, thinly sliced
2 tablespoons loose-leaf black tea, or 6 black tea bags
1/2 cup sweetener, such as brown sugar, honey, or maple syrup (optional)
3 cups cold whole milk, coconut milk, or other non-dairy milk

Toast the spices. Place 2 cinnamon sticks, 2 teaspoons whole black peppercorns, 10 whole cloves, and 10 cracked green cardamom pods in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes. Meanwhile, thinly slice 1 (2-inch) piece of fresh ginger.

Brew the tea. Add 4 cups water and thinly sliced fresh ginger and bring to a simmer. Simmer for 5 minutes.

Steep the tea. Remove from heat and add 2 tablespoons loose-leaf black tea, or 6 black tea bags. Cover and steep for 10 minutes.

Sweeten the tea. While the tea is still warm, add 1/2 cup sweetener of your choice and stir until combined or dissolved.

Strain the tea. Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.

Froth the milk. For whole milk, froth 3 cups cold milk by shaking it in a jar or by whisking it vigorously over medium-high heat. For non-dairy milks, use an immersion blender to froth before heating.

Heat the milk. Heat the frothed milk in a small saucepan over low heat until warm.

Serve. Pour 3/4 cup of the warm tea base into each mug. Add 1/2 cup of warmed milk and stir to combine. Top with a heaping spoonful of milk froth.

Make ahead: The tea base can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Gently reheat before frothing the milk.

Serves 4