1990s-present - South Asian tea traditions and American coffee-shop chains adapting masala chai for cafe menus

Chai Latte

Name: Chai Latte
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 drinks
Ingredients: 2 cups water; 2 black tea bags or 2 teaspoons loose black tea; 1 cinnamon stick; 4 cardamom pods, lightly crushed; 4 cloves; 4 black peppercorns, optional; 3 slices fresh ginger; 2 tablespoons sugar or honey, to taste; 1 1/2 cups milk; Ground cinnamon, for serving

Chai latte is an American coffee-shop adaptation of South Asian masala chai. Starbucks introduced a chai tea latte in 1999, and the sweet, milky, cinnamon-cardamom drink became a standard cafe order even as it differed from everyday chai made in South Asian homes and stalls.

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Difficulty

Easy

Prep time

10 minutes

Cook time

10 minutes

Total time

20 minutes

Servings

2 drinks

Region

United States coffee shops and Indian American kitchens

Era introduced

1990s-present

Introduced by

South Asian tea traditions and American coffee-shop chains adapting masala chai for cafe menus

Recipe tools

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The Story

The phrase chai tea is redundant because chai means tea in several languages, but the American menu term chai latte has stuck. The cafe version often uses a sweet concentrate and steamed milk; a more direct home version simmers black tea with ginger, cardamom, cinnamon, cloves, pepper, milk, and sugar. This entry treats the drink as an American cafe adaptation while clearly naming its South Asian roots.

Ingredients

2 cups water
2 black tea bags or 2 teaspoons loose black tea
1 cinnamon stick
4 cardamom pods, lightly crushed
4 cloves
4 black peppercorns, optional
3 slices fresh ginger
2 tablespoons sugar or honey, to taste
1 1/2 cups milk
Ground cinnamon, for serving

Equipment

Large pot
Fine-mesh strainer
Cutting board
Chef's knife
Measuring cups and spoons

Directions

Simmer water, cinnamon, cardamom, cloves, peppercorns if using, and ginger for 5 minutes.
Add tea and simmer 3 to 5 minutes.
Add sugar or honey.
Warm and froth milk separately, or add milk to the pot and heat gently.
Strain tea into mugs.
Top with frothed milk if prepared separately.
Dust with cinnamon and serve hot.

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