How to make a Chai Latte

This spiced and sweetened milky tea is the elixir on which much of India fuels itself. If you've ever had the pleasure, you will recognize the heady spicing and immediately be transported back.

With this recipe taken from p.126 of Emilie's book Good & Proper Tea: From leaf to cup, how to choose, brew and cook with tea, you can make a large batch of Chai spice mix that, stored in an airtight container, will take you through plenty cups of Chai whenever you fancy.

WHAT YOU'LL NEED (SERVES 5-6)

• 10g (2 tsp) cardamom pods
• 30g (1 oz) cinnamon stick
• 10g (2 tsp) ground ginger
• 5g (1 tsp) cloves
• 10g (2 tsp) whole black peppercorns

To serve (for 2 lattes)

• 5g (2 tsp) Good & Proper Assam (or any other strong black tea)
• 240ml milk (or oat milk, for a dairy free option)
• 1½ tsp light brown sugar

PREPARE YOUR SPICE MIX

1. Weigh out all the spices and combine using a pestle and mortar or spice grinder. You do not want to break these spices to a powder, so pound or pulse them until they are broken down but still visible as shards or scraps
2. Decant the mix to an airtight container and store in a cool, dark place until ready to use. The spice mix will last, properly sealed, for up to 3 months.

PREPARE YOUR DRINKS

1. To prepare two Chai Lattes, add 2 heaped teaspoons of your Chai spice mix and 2 teaspoons Assam black tea to 240ml milk and 1 ½ teaspoons of brown sugar. Combine these ingredients in a saucepan and place over medium heat. 
2. Bring to a boil, taking care the milk doesn't boil over, then reduce the heat to a low simmer and steep for 5 minutes, stirring occasionally.
3. You can, of course, drink the latte as is. For the full effect, however, simply pour your Chai into a cafetiere and plunge enthusiastically up and down until it has doubled in volume, giving you a perfectly frothed latte. Divide between two cups and enjoy.