YENRA CHAI LATTE: TWO MEASURED SERVINGS
Updated September 9, 2026.
Guide: https://yenra.com/tea/chai-latte.html
Starting formula: finish at 500 mL, then serve two 250 mL mugs.
Pan, stove and tea affect flavor and evaporation. Record your adjustments.

EQUIPMENT
Small saucepan with headroom and lid, fine strainer, heat-safe measuring
jug, kitchen scale, measuring spoons and two mugs.

INGREDIENTS
300 mL water plus hot water for final adjustment
250 mL milk (dairy or a preferred plant drink)
6 g loose black tea
6 g thinly sliced fresh ginger
4 green cardamom pods, lightly cracked
1 cinnamon-stick piece about 3 cm long
2 cloves, optional
2 level teaspoons sugar (about 8 g), or to taste

METHOD
1. Gently simmer water and spices, covered over low heat, for 5 minutes.
2. Add tea and simmer gently for 3 minutes.
3. Add milk; heat gently about 2 minutes until hot and steaming. Stir and
   watch continuously. Lower heat or remove pan if milk starts to rise.
4. Remove from heat; strain into the heat-safe jug. If below 500 mL,
   add hot water to reach 500 mL. If above, keep the extra as a small
   additional serving and note the actual yield.
5. Add sugar, taste carefully and divide into mugs.
With exactly 8 g added sugar and 500 mL final yield, each equal 250 mL
serving has 4 g added sugar from this addition. Milk contributes its own
sugars; sweetened plant drinks may contribute additional added sugars.

NEXT-BATCH ADJUSTMENTS (change one variable at a time)
Weak tea: try 7 g tea, retaining other quantities and times.
Harsh tea: try a 2-minute tea simmer, retaining the same leaf amount.
Strong ginger: reduce ginger to 3 g.
Strong spice: omit cloves OR reduce cardamom.
Thin texture: try a fuller-textured milk.

IMMEDIATE-USE CONCENTRATE OPTION
Complete water/spice/tea stages, then strain before adding milk.
Top the tea base up to 250 mL with hot water; divide equally.
Add 125 mL hot milk to each half; sweeten individually.
This changes extraction; record it as a separate recipe.

HANDLING
This concentrate option is for the same preparation session. Refrigerate
perishable prepared drinks promptly at 40 F / 4 C or below if keeping
them. FDA room-temperature limit: two hours, or one hour above 90 F / 32 C.
Follow milk-package directions; make a smaller batch if storage is uncertain.
https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely

MY BATCH RECORD
Date / tea name / tea weight:
Spice amounts:
Milk type / amount:
Spice time / tea time / milk-heating time:
Final yield / sugar added:
Flavor observation:
One change to try next time: