There are lots of salted caramel coffee drinks out there, but you don’t see it paired with tea quite as often. The smooth, buttery sweetness of caramel is a great match for many different kinds of tea and it makes an amazing Salted Caramel Chai Tea Latte.
Salted Caramel Chai Latte
4 bags black tea
3 inch piece fresh ginger, peeled and diced
1 cinnamon stick
1 tsp whole black peppercorns
10 whole cloves
6 whole cardamom pods, lightly crushed
1 whole star anise
1/3 c. salted caramel, plus more for drizzling (I used this recipe but added 1 cup heavy cream instead of 1/2 cup)
1/4 c. white sugar
2 cups whole milk
whipped cream for serving
Bring a pot of water to a boil. Pour 1 1/4 cup of boiling water over tea bags in a heatproof bowl, then let tea steep for 10 minutes. Discard tea bags, squeezing out any extra liquid you can with a spoon.
Add brewed tea, fresh ginger, cinnamon stick, peppercorns, cloves, cardamom, star anise, salted caramel, and sugar to a small saucepan. Bring to a simmer over medium-low heat, then simmer on low for 10 minutes. Mixture should have the consistency of a very thin syrup. Let steep 5 minutes longer, then strain through a fine-mesh strainer into a jar, discarding solids.
Heat milk until it is just barely bubbling over low heat or in a microwave, then use a milk frother to froth. Divide chai syrup between four glasses, then add 1/2 cup milk to each glass and stir to combine. Top with whipped cream and a drizzle of caramel, and serve immediately.