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In a medium pot combine water with all the spices. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 10 minutes.
Add tea bags, cover again, and remove from heat completely allowing the tea to steep for 5 minutes. Carefully pour hot water through a strainer, dividing it equally into two mugs so that just the tea concentrate remains.
In the same saucepan, bring heat milk to scald (just before boiling point) then remove from heat. Transfer milk to your milk frother and pump up and down a few times until your milk is light a frothy. Tap the frother a few times on the counter to let the milk settle a bit.
Top off each mug with milk. Sprinkle with cinnamon, garnish with a couple star anise (optional) and enjoy immediately!
Serving and Storing - Serve your latte immediately with an oatmeal date scone or vegan blueberry muffin. To serve, pour the chai concentrate into the bottom of a mug. Top with frothed milk and sprinkle with ground cinnamon and star anise.
Make in Advance - If you know you will be drinking a lot of chai, double or triple the batch for the chai tea concentrate. Store it in an airtight container in the refrigerator for up to two weeks.