For the Chai tea: Place water & spices into a medium saucepan. Whisk the spices & water. Allow liquid to come to a boil, immediately turn off the heat once water comes to a boil & allow the spices to steep in the water for 5 minutes. Next add the black tea bags & maple syrup, bring it to simmer than turn heat off but keep the tea bags in the water for 5 minutes.

You will use ½ cup of the chai tea for each latte. You may store leftover chai tea in the refrigerator for up to two weeks. 

For the Latte: In a small saucepan, bring the milk & maple syrup to a simmer, stir often. Once milk starts to bubble slightly, take off the heat. At this point most recipes tell you to use an immersion blender to make the milk foamy, but I don’t have one & I’ve found that a high speed blender such as a vitamix works just as well to make the milk foamy.

Pour ½ cup of chai tea into a cup, than add warm milk on top. To make things easier, you can just put the tea & hot milk into the blender at the same time & blend for 30 seconds to one minute & it will still get pretty foamy. Pour into a cup and sprinkle cinnamon on top.