""Fresh spices and proper simmering time make all the difference," instructs Chan. As tempting as it might be to sprinkle powdered spices into a pot, Chan directs chai lovers to first simmer your chosen whole spices with black tea. Use all or some of an assortment of cinnamon, cardamom, cloves, ginger, and peppercorns and warm them up in a pan with the tea, then steamed milk and sweetener can then enter the picture."
"Chan suggests that a cardamom pod and cinnamon stick is all you need to coax out deeper, more nuanced flavors in your next milky cup of spiced tea. As with any recipe, sweeten the finished drink to taste. Chan prefers natural sweeteners to pair with steamed milk. Maple syrup, agave, and honey all lend unique profiles to a chai latte."
Fresh whole spices and proper simmering time are essential for flavorful chai. Simmer whole spices with black tea rather than using powdered spices. Common spices include cinnamon, cardamom, cloves, ginger, and peppercorns; a cardamom pod and cinnamon stick alone can produce nuanced flavors. Warm spices and tea together before adding steamed milk and sweetener. A ratio recommendation is about 3/4 cup spiced tea to 1 1/4 cups heated milk. Sweeten to taste, preferring natural sweeteners such as maple syrup, agave, or honey for complementary flavor profiles. Ready-made chai concentrates are a convenient, acceptable shortcut.
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