- Why did the milk curdle?
- Never put lemon in milky tea! The acid curdles the protein. Very strong, tannic tea can also cause a similar effect.
Spiced caramel chai latte
'Masala Chai' (spiced tea) is the scent of Indian streets, where the fire of ginger, cinnamon, and cardamom mixes with the strength of black tea. Western coffee house culture has married this with caramel, adding the depth of the Maillard reaction (browning sugar). Milk proteins (casein) bind the tea's tannins, making the drink silky, not astringent.
Ingredients
2
bags
Strong black tea (e.g. Assam or Ceylon)
250
ml
Water
250
ml
Whole milk (min. 2.8%)
50
ml
Caramel syrup
1
piece
Cinnamon stick
3
pieces
Cloves
1
tsp
Ginger powder or fresh ginger
1
pinch
Salt
Shopping List (0)
Equipment Needed
- Small saucepan
- Milk frother
- Sieve
Allergen Information
Milk
Instructions
1
✓
Put the water on to boil with the spices (cinnamon, cloves, ginger, salt). Boil for 5 minutes.
Tip: This 'decoction' is necessary because flavour is hard to extract from the tough cell walls of spices. Salt acts as a flavour enhancer here.
2
✓
Remove from heat, add the tea bags, and steep for 3-5 minutes.
Tip: Do not boil the tea further, or it will become bitter.
3
✓
Meanwhile, heat the milk, stir in the caramel syrup, and froth it.
Tip: Caramel dissolves best in milk. The natural sweetness of warm milk (60-65°C) is intensified.
4
✓
Strain the spiced tea concentrate into cups (filling approx. halfway).
Tip: The spices in the sieve have already released their flavour.
5
✓
Top up with the caramel milk foam.
Tip: Whole milk carries spice oils better, giving a fuller taste experience.
Recipe FAQ
Ingredients
- 2 bags Strong black tea (e.g. Assam or Ceylon)
- 250 ml Water
- 250 ml Whole milk (min. 2.8%)
- 50 ml Caramel syrup
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 1 tsp Ginger powder or fresh ginger
- 1 pinch Salt