In my household, cold and breezy winter evenings generally provide inspiration for custom crafted beverages such as my Nitey Nite Chai Latte.

With a desire to infuse the aromas of warming spices, I combined various whole spices in a new bamboo mortar and pestle which was gifted to me during the holiday season and ground them slightly.  The mortar has happily absorbed the fragrance of these spices, and is now utilized specifically for this recipe.

I toss the loose leaf tea, ground spices and ginger directly into the simmering milk verses packaging ’em all in a cheesecloth pouch.  It’s essential to ensure direct contact with the milk for full flavor, and this process provides excellent results.  When the loose ingredients have permeated the simmering milk, merely pour the mixture in a fine mesh sieve over a 4-cup glass measuring cup with spout.  Then, discard all solids from sieve and pour the mixture into your favorite hot beverage mug.





  • Total Time: 15h


  • 4 cups Almond Milk or Whole Milk
  • 2 pinches Loose Leaf Black tea, Earl Grey or British Breakfast tea leaves (your preference)
  • 2 Cinnamon Sticks
  • 1 Ginger, freshly peeled 1" segment
  • 4 Cloves, whole
  • 4 Cardamom Pods, remove seeds and discard pods.
  • 1/8 teaspoon Nutmeg, freshly ground
  • 1/8 teaspoon Fennel Seeds, freshly ground
  • 6 Peppercorns, whole


  1. Simmer first four ingredients slowly in double-bottomed sauce pan (no bubbles).
  2. Coarsely grind spices (from cloves to peppercorns) by hand in mortar and pestle, add to simmering milk mixture.
  3. Continue to steep until tea has released it’s color (light tan) – approximately 10 minutes. Essential: Wisk briskly, on occasion, to release flavors.
  4. Pour milk mixture thru fine mesh sieve over 4-cup glass measuring cup with spout. Discard all solids from sieve. Serve latte in large mugs.
  5. Suggestion: Add 1.5ozs of Disaronno