Over medium-high heat, combine the water, tea bags, and spices in a medium-sized saucepan and bring to a boil. Boil for five minutes. Remove from heat and stir in maple syrup if using.
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 of star anise (optional) and enjoy immediately!
Serving and Storing - Serve your Chai Tea 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.
Recipe Tips - 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.
Variations - Black tea is traditional for Chai Lattes, however, I use Rooibos tea for an herbal, caffeine-free option.
Calories: 150kcal | Carbohydrates: 18g | Protein: 7g | Fat: 5g | Sodium: 131mg | Potassium: 365mg | Fiber: 3g | Sugar: 10g | Vitamin A: 955IU | Vitamin C: 17.9mg | Calcium: 397mg | Iron: 2.1mg