Chai latte

Instructions

Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins. Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam. Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.

• cinnamon sticks Notes: 2
• cardamom pods Notes: 8
• cloves Notes: 4
• peppercorns Notes: 6
• star anise Notes: 1
• 2cm piece ginger sliced
• black teabag Notes: 3, such as ceylon, assam or English breakfast
• 500ml whole milk or coconut milk also works well
• brown sugar Notes: 1-2 tbsp
• pinch cinnamon to serve