In a small saucepan, take 2½ cups of almond milk. Heat it gently on the stove, but don’t let it boil. Just warm it until it's steaming. This warmth is crucial for blending the spices seamlessly.

In another pot, add the black tea bags, the fresh ginger slices, cinnamon sticks, cardamom pods, star anise, black peppercorns, and cloves. Pour in about 2 cups of water. Bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. The simmering time lets the spices truly shine. Once done, strain the tea to get rid of the spices, leaving you with a rich, aromatic tea base.

Now, take your warmed almond milk. Pour in the strained tea and give it a good stir. If you want your chai latte a little sweeter, add the maple syrup at this point. For those who enjoy an extra depth of flavor, toss in the vanilla extract and the ground nutmeg as well.

If you have a frother, this is the time to use it. Give your chai latte a rich frothy top. If you don’t have one, no worries—simply use a whisk or shake it up in a jar with a lid until it’s frothy.

Pour the chai latte into your favorite mug. Dust a sprinkle of ground cinnamon on top or even toss in a cinnamon stick for a beautiful presentation. Take a moment to savor the aroma before you dive in.