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Note: First let me note that I tried various methods until I got what I considered the best and most authentic-tasting syrup. See below for the step-by-step. But in short I steep the tea first and then add the sugar and reduce the mixture because I feel like it best condenses the flavor. It does take a little longer than just making a simple syrup and steeping the tea in that, but I found the flavor of the tea is much stronger in the finished product when you do it using the method below.
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For the chai tea syrup:
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In a saucepan bring the 4 cups of water just up to a boil, then remove the pan from the heat source. After you've removed the pan from the source, add the teabags and allow them to steep in the water for 10 minutes; there is no need to cover with a lid for this. Remove the teabags, carefully squeezing them and letting them drain completely, and then pour in the sugar.
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Put the pan back on the heat. Bring the mixture up to a simmer over medium-high heat, and then reduce heat to medium. Allow to simmer until it reduces by half, about 15-20 minutes, stirring every 2-3 minutes or so.
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Remove from the heat, pour syrup into an airtight container, and let it cool in the container without the lid until it's at room temperature. Store in the fridge for up to 10 days.
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For the latte:
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To make a cup of latte, pour 6 tablespoons of the syrup into the mug you want to use for your latte (bigger is better here!). Side note: I usually microwave my syrup for a few seconds to take the chill off.
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Meanwhile, heat the cup of milk in a saucepan just until small bubbles begin to form around the edges. Carefully pour the hot milk into your blender, put the lid on and VERY carefully and slightly pulse it to start to aerate the milk. Blend on low for about 30 seconds, then let it sit for 30-45 seconds to let the milk and foam separate. Pour the hot milk into the mug with the syrup and top with the foam from the blender and ground cinnamon if desired.
