2 black tea bags (or 2 tablespoons loose leaf black tea)
1 cinnamon stick
4 whole cloves
3 cardamom pods, lightly crushed
1/2 inch fresh ginger, sliced
1–2 tablespoons honey or maple syrup
1 1/2 cups milk (whole milk, oat milk, or soy milk work best)
A pinch of ground cinnamon for garnish
Instructions
Step 1: Simmer the Spices – In a small saucepan, combine the water, cinnamon stick, cloves, crushed cardamom pods, and sliced ginger. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 5 minutes. This allows the water to extract the essential oils and flavors from the whole spices.
Step 2: Steep the Tea – Remove the saucepan from the heat and add the black tea bags or loose leaf tea. Cover the pan and let the tea steep for 5 minutes. You want a very strong tea concentrate to ensure the flavor isn’t lost once the milk is added. Avoid over-steeping, as black tea can become bitter if left too long.
Step 3: Sweeten and Strain – Remove the tea bags or strain the mixture through a fine-mesh sieve into a clean pitcher or bowl to remove the whole spices and tea leaves. While the liquid is still hot, stir in your honey or maple syrup until it is completely dissolved. Taste and add more sweetener if desired.
Step 4: Heat and Froth the Milk – In a separate small saucepan or in the microwave, heat your milk until it is steaming but not boiling. Use a handheld milk frother or a whisk to create a light, airy foam. If you don’t have a frother, you can shake the warm milk in a tightly sealed jar for 30 seconds to create bubbles.
Step 5: Assemble the Latte – Pour the spiced tea concentrate into two mugs, filling them about halfway. Gently pour the warm milk over the tea, holding back the foam with a spoon. Finally, spoon the remaining milk foam on top. Dust with a pinch of ground cinnamon or nutmeg for a professional finish.