Ingredients:

  • 1 cup filtered water
  • 2 decaf black tea bags
  • 1 cinnamon stick
  • 3 green cardamom pods, lightly cracked
  • 2 whole cloves
  • 0.5 inch fresh ginger, thinly sliced
  • 1 pinch black peppercorns
  • 0.75 cup whole milk
  • 2 tsp pure maple syrup
  • 1 pinch ground nutmeg for garnish

Instructions:

  1. Prep the aromatics. Lightly crush the 3 green cardamom pods using the side of a knife or a mortar and pestle until they just pop open.
  2. Boil the base. Combine 1 cup filtered water, the cracked cardamom, 1 cinnamon stick, 2 cloves, 0.5 inch sliced ginger, and the pinch of peppercorns in a small saucepan.
  3. Simmer for extraction. Bring the water to a boil, then reduce heat and simmer for 5 minutes until the water turns a deep amber and smells intensely fragrant.
  4. Steep the tea. Add 2 decaf black tea bags to the spiced water. Turn off the heat and let them steep for 3 minutes. Note: Don't over steep or the tea may become unpleasantly bitter.
  5. Incorporate the milk. Remove the tea bags, then pour in 0.75 cup whole milk and 2 tsp maple syrup.
  6. Heat through. Turn the heat back to medium low and whisk continuously until the mixture is steaming and small bubbles form around the edges.
  7. Create the foam. Use a handheld frother or whisk vigorously for 30 seconds until a velvety micro foam develops on the surface.
  8. Strain and serve. Pour the latte through a fine mesh strainer into a pre warmed mug.
  9. Add the finish. Sprinkle a pinch of ground nutmeg over the foam.
  10. Enjoy immediately. Sip while the foam is still airy and the spices are at their peak vibration.