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1
In a medium-sized saucepan, bring the water and spices to a boil.
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2
Whisk the spices in the water.
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3
Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
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4
After 5 minutes, turn the heat back on and add the black tea bag and maple syrup.
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5
Return to a slight boil (the goal is a hot liquid for steeping).
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6
Once boiling, turn off the heat.
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7
Allow the tea bags to steep in the water and spices for 5 minutes.
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8
Remove the tea bags and strain the tea through a fine mesh sieve.
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9
Reserve 1/2 cup of chai tea for the latte.
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10
Store the rest of the chai tea in the fridge up to two weeks for freshness.
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11
In a medium-size saucepan, bring the milk, maple syrup, and pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often.
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12
Once the sides of the milk begin to bubble, remove the pan from heat.
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13
Using an immersion blender (this is the trick to a frothy homemade latte), blend the milk until it's frothy.
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14
Pour 1/2 cup of chai tea in a mug.
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15
Slowly add the warm, frothy milk to the tea.
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16
Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.
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17
Serve warm.
