How to make Chai Latte- from Tea Forte'


Begin with the best organic Chateau Chai and prepare it as you normally would a cup of black tea, except reduce the amount of water to one-quarter cup. Heat the water to 208 degrees (just below boiling) and pour it over a Bombay Chai pyramid infuser (or one Tbsp of loose leaf tea in a reusable infuser), letting it steep for three to five minutes. The longer the steep, the bolder the flavor, and since you’ll be adding milk in a moment, consider letting it steep for the full five minutes for a robust latte, full of character.

Although many people use the phrase “chai tea” to describe a popular blend of hot tea and spices, the term is actually somewhat redundant. The word “chai” translates literally to mean “tea” in Hindi, similar to the Cantonese word “cha,” which means the same thing. The chai latte (commonly, though incorrectly, referred to as a “chai tea latte”) is a cold-weather favorite for many, evoking a sense of coziness with each sip of spiced tea and warm, frothed milk. No matter what you call it, this beloved café beverage can be made at home with proper instructions and a bit of practice.


When a barista prepares a chai latte, they’re likely using Masala chai as the primary ingredient. This tea blend hails from India and is made with autumnal spices like nutmeg, cardamom and ginger. These flavors intertwine and remind us of crisp fall leaves and scarf weather, perfect for enjoying once September’s equinox arrives and we notice daylight growing shorter. Much of  Chai is blended with black tea from the Nilgiri region of Southern India near Assam and Darjeeling, the two most important regions for black tea production in the country. The blend is a delicately-composed mélange of tea leaves, ginger, cinnamon, cardamom, cloves, star anise, and black pepper. Made correctly with tea, water, milk, and a touch of honey, the process of preparing a chai latte is really rather simple.

Information from Tea Forte'

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