Spiced Chai Latte Star Anise

I started making this chai on October mornings when the kitchen still felt cold and the kettle's whistle was the only sound in the house. The star anise was an accident, leftover from a soup I'd forgotten about, but it turned out to be the detail that made people ask for the recipe. Now I keep a jar of whole spices just for this, and the smell alone wakes me up before the caffeine does.

The first time I made this for my neighbor, she stood at the counter and drank it without saying a word until the mug was empty. Then she asked if I'd teach her how to make it, and we ended up spending the afternoon talking about her grandmother's kitchen in Mumbai. It's funny how a cup of tea can do that.

Ingredients

• Star anise: This is the ingredient that makes people pause and try to guess what they're tasting, use whole pods and remove them before serving so the flavor stays gentle.
• Green cardamom pods: Crush them lightly with the side of a knife to release the oils, but don't remove the seeds or you'll lose the floral sweetness.
• Whole cloves: A little goes a long way, so stick to four unless you want the chai to taste medicinal.
• Cinnamon stick: The stick version is softer and more aromatic than ground cinnamon, which can make the texture gritty.
• Black peppercorns: They add a subtle heat that sneaks up on you at the end of each sip, balancing the sweetness.
• Fresh ginger: Slice it thin so it releases its spice quickly, and don't bother peeling it unless the skin looks tough or dirty.
• Black tea bags: Use a strong breakfast blend like Assam or English Breakfast, anything too delicate will disappear under the spices.
• Honey or sugar: Honey gives it a rounder, warmer sweetness, but sugar works just fine if that's what you have.
• Whole milk: The fat makes the chai creamy and rich, but oat milk froths up nicely if you're avoiding dairy.

Instructions

Bloom the spices:

Combine the water and all the whole spices in a small saucepan and bring it to a boil over medium heat. You'll know it's working when the kitchen starts to smell like a spice market.

Simmer and infuse:

Lower the heat and let it bubble gently for 5 minutes, the water will turn golden and the spices will soften. Don't rush this step or the flavor will be thin.

Steep the tea:

Drop in the tea bags and let them sit for 3 to 4 minutes depending on how strong you like it. I usually go the full 4 minutes because the milk will mellow it out.

Add the milk:

Pour in the milk and bring everything back to a gentle simmer for 2 minutes, stirring occasionally. Watch it closely because milk can boil over in seconds if you're not paying attention.

Strain and serve:

Remove the pan from the heat and strain the chai through a fine mesh strainer into two mugs. Sweeten to taste and serve it hot while the spices are still singing.

Save

One rainy Sunday, I made a double batch and poured it into a thermos before heading out to meet a friend at the park. We sat under a tree with our hoods up, passing the thermos back and forth, and she told me it was the best thing she'd drunk all week. That's when I realized this recipe wasn't just about the tea, it was about the moment it created.

How to Adjust the Spice Level

If you like your chai gentler, start with half the cardamom and skip the peppercorns entirely. For something bolder, add an extra star anise or a second cinnamon stick, just remember that spices intensify the longer they simmer. I've learned to taste as I go and trust my instincts more than the measurements.

Making It Dairy-Free

Oat milk is my favorite swap because it froths beautifully and doesn't separate when heated. Almond milk works too, but it's thinner and can taste a little watery unless you use the barista blend. Coconut milk adds a tropical sweetness that's interesting but not traditional, so save it for when you're feeling experimental.

Storage and Reheating

You can make the spiced tea base ahead and keep it in the fridge for up to three days, then just reheat it with milk when you're ready. I sometimes make a big pot on Sunday and warm up a cup each morning before work. Reheat gently on the stove or in the microwave, but don't let it boil again or the milk will separate.

• Store the strained chai in a sealed jar or bottle in the fridge.
• Add milk fresh each time you reheat for the best texture.
• If it tastes flat after sitting, a pinch of fresh ginger or a quick simmer with a cinnamon stick brings it back to life.

Save

This chai has become my answer to cold mornings, bad days, and quiet moments when I just need something warm in my hands. I hope it does the same for you.

Recipe FAQ

→ What spices are used in this chai latte?

The chai latte features star anise, green cardamom, cloves, cinnamon, black peppercorns, and fresh ginger for a complex flavor profile.

→ Can I make this chai latte vegan?

Yes, substitute whole milk with plant-based milk such as oat or almond milk and use maple syrup instead of honey.

→ How long should I steep the tea?

Steep the black tea for 3 to 4 minutes depending on your preferred strength before adding milk.

→ What is the best way to sweeten this latte?

Honey is traditional, but you can adjust sweetness with sugar or syrup to taste.

→ Can the spice intensity be adjusted?

Yes, you can increase or reduce the amount of spices to match your preferred flavor strength.

→ What tools are needed to prepare this beverage?

A small saucepan for simmering, a fine-mesh strainer to filter spices, and measuring spoons for accuracy.