In a medium saucepan, combine 3 cups of water, crushed cardamom^[1][2] pods, ginger, cinnamon stick, and cloves. Place the saucepan over high heat and bring the mixture to a boil. The spices will start to release their aroma as the water heats up.

Once the mixture boils, add 4 tea bags (or 4 tsp of loose tea leaves). Reduce the heat to a simmer. Let it steep for about 3 minutes, allowing the tea to infuse with the spices. The tea will start to darken and the aroma will become richer.

Add 2 cups of milk (or soymilk for a vegan version) to the saucepan. You can also use other plant-based milks according to your preference. Stir gently to combine.

Add 1/4 cup of sugar (or to taste). You can use refined sugar or opt for a healthier alternative like honey or jaggery. Stir well until the sugar is dissolved.

Return the mixture to a boil. Once it starts boiling, remove the saucepan from the heat. Cover it with a lid and let it steep for about 2 minutes. This allows the flavors to meld together.

Remove the tea bags (if using) and strain the Chai Latte into cups or a teapot to serve. Straining helps remove the spices and tea leaves, giving a smoother texture.