Ingredients
Method
Spice Infusion
- In a medium saucepan, add the water, cinnamon stick, cloves, cardamom pods, and fresh ginger slices. Bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 minutes to allow the spices to infuse fully.
Tea Preparation
- Turn off the heat and add the black tea bags to the saucepan. Let the tea steep for 3–4 minutes. Remove the tea bags carefully to avoid bitterness.
Combine Ingredients
- Stir in the molasses, brown sugar, ground ginger, ground cinnamon, nutmeg, and vanilla extract. Mix well until everything is completely dissolved and combined.
Finish Latte
- Pour in the milk and gently heat the mixture over low heat until it reaches about 65–70°C (not boiling). Stir continuously to prevent the milk from scorching and ensure a smooth texture.
- Strain the latte through a fine mesh sieve into mugs to remove whole spices and ginger slices.
Serve
- Serve hot, topped with whipped cream and a light dusting of cinnamon if desired.
Nutrition
Notes
If you have any leftover Gingerbread Chai Latte, you can store it in the refrigerator in an airtight container for up to two days. To reheat, warm it gently on the stove over low heat or in the microwave until it’s hot but not boiling. For a stronger flavor, let the tea steep a little longer, but be careful not to let it become bitter. Experiment with other spices like star anise or nutmeg to customize the flavor.