Cozy Chai Latte
Whether you’re wrapping up in a blanket on a chilly morning or need a relaxing drink after a long day, this chai latte recipe will become your new go-to. It’s simple, satisfying, and just a little indulgent with its rich, creamy texture and a hint of maple sweetness. Use pre-made chai concentrate from the store, or make your own homemade chai concentrate with my recipe.
Sipping on this homemade chai latte feels like a warm hug in a mug. I find it perfect in the mornings to kickstart a chilly day or as an evening treat to unwind. The blend of spicy and sweet hits just right, making this easy recipe a go-to comfort during the fall and winter seasons. Its creamy texture and aromatic spices have a way of making any moment a bit more special. You can make it caffeinated or decaffeinated, making it a great option anytime.
Why you will love brewing this tea
- Quick to make: Ready in just a few minutes, this homemade chai tea latte is your quick fix to bliss!
- Customizable: Adjust the spices and sweetness to match your mood and taste.
- Comfort in a cup: The warm, spicy aroma is perfect for unwinding after a long day.
- Seasonally versatile: Ideal for brisk autumn mornings or a soothing winter nightcap.
- Large batch: The concentrate makes a large batch–perfect for quick lattes anytime.
- Health benefits: Spices like cinnamon and ginger not only taste great, they’re good for you too!
Key ingredients and substitutions
For the chai latte
- Chai Concentrate: The heart of this latte, packed with spices and tea. You use store-bought or follow my recipe to make your own. I have two chai concentrate recipes. The one included here is my Copycat Tazo Chai Concentrate recipe (the one from Starbucks), and my easier recipe is my Chai Concentrate with Chai Tea Bags.
- Milk of Choice: Whether it’s almond milk, soy milk, cashew milk, oat milk, coconut milk, or whole milk, any will froth up nicely for that creamy finish. I used barista-style oat milk this time, although full-fat dairy milk froths the best (trust me, I worked in coffee shops for years).
- Maple Syrup: Adds a natural sweetness. Feel free to swap it out for honey or brown sugar if that’s more your cup of tea, or omit it.
For the chai concentrate
- Black Tea: Either black tea bags or black loose-leaf tea will work. Decaf is great for an anytime drink.
- Cinnamon Sticks and Star Anise: These whole spices add depth. Ground spices can work in a pinch, but whole spices infuse better and keep the chai latte less grainy.
- Cardamom and Black Peppercorns: Essential for authentic chai flavor. If you’re out, a pinch of pre-mixed chai spice will suffice.
- Fresh Ginger: Brings a zesty note and a little heat. Powdered ginger can substitute, but fresh offers a brighter kick.
- Vanilla Extract: Rounds out the flavors. Optional, but it adds a hint of sweetness and warmth.
How to make a chai latte
- Roast the Spices: Start by dry roasting cinnamon, star anise, cardamom, black peppercorns, and cloves in a pan over medium heat until they’re fragrant (about 4-5 minutes).
- Simmer the Tea: In a medium-sized pot, combine water with your choice of black tea. Bring to a simmer.
- Add Spices and Ginger: Toss in the roasted spices along with sliced fresh ginger into the simmering tea.
- Let it Brew: Allow the mixture to simmer for 15-20 minutes, or until the liquid reduces by about half to concentrate the flavors.
- Sweeten Up: A couple of minutes before removing from heat, stir in your chosen sweetener to dissolve thoroughly.
- Final Touch: Remove from heat, scoop out the spices and tea bags, and stir in a splash of vanilla extract.
- Cool Down: If you’re not using it immediately, let the chai concentrate cool to room temperature, then store your tea mixture in an airtight container.
- Milk: Heat your milk just until hot but not boiling, then froth it up with a milk frother or steaming wand.
- Assemble Your Latte: Pour 3-4 tablespoons of chai concentrate into a mug, top with frothy milk, and adjust sweetness with more maple syrup if desired.
Recipe notes and tips
- Spices: For the best flavor, use fresh, whole spices. They have more oils and essence than pre-ground versions, giving your chai that authentic kick.
- Spice-Level Customization: Not everyone likes their chai super spicy. Reduce or increase the amount of peppercorns and ginger to adjust the heat.
- Milk: If you prefer a frothier latte, full-fat milk works wonders. For a lighter version, skim or plant-based milks like almond or oat are excellent.
- Sweeten: Adjust the sweetness of your latte by adding sweetener gradually. You can also experiment with different sweeteners like honey, agave, or liquid stevia.
Variations
- Dirty Chai Latte: Add a shot of espresso to your chai latte for a caffeine boost and deeper flavor.
- Iced Chai Latte: Cool down your chai concentrate and serve over ice cubes with cold milk for a refreshing summer drink.
- Pumpkin Spice Chai: Mix in a tablespoon of pumpkin puree and a pinch of pumpkin spice mix for a festive fall variation.
- Chocolate Chai Latte: Stir in some cocoa powder for a chocolatey version that feels a bit more indulgent.
Storage instructions
- Refrigerate: Store leftover chai concentrate in an airtight container in the refrigerator for up to a month. Leftover chai latte will keep in the fridge for 2 days.
- Freeze: Pour the concentrate into an ice cube tray and freeze. Pop out a cube or two and thaw for a quick chai latte anytime.
- Reheat: When ready to enjoy again, gently reheat the chai concentrate or chai latte on the stove or in the microwave—just avoid boiling to preserve the flavors.
Frequently asked questions
What can I do if I don’t have a milk frother?
No frother, no problem! You can whisk the milk vigorously in a pot over the stove, or shake it in a sealed jar then microwave it briefly to stabilize the froth.
Is chai latte suitable for kids?
Yes, it’s generally kid-friendly, especially if you use decaf tea and go easy on the spicy ginger and peppercorns. Adjust the sweetness to their liking!
How can I make my chai latte taste just like the ones at coffee shops?
To mimic those coffee shop flavors, make sure to use high-quality tea and fresh spices. Also, consider adding a bit more sweetener and spice than you think you need—those lattes are often on the sweeter, spicier side!
More recipes you will love
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Chai Latte Recipe
Whether you're wrapping up in a blanket on a chilly morning or need a relaxing drink after a long day, this chai latte recipe will become your new go-to. It's simple, satisfying, and just a little indulgent with its rich, creamy texture and a hint of maple sweetness. Use pre-made chai concentrate from the store, or make your own homemade chai concentrate with my recipe.
Ingredients
Chai Latte
- 3-4 tablespoons chai concentrate
- 250 ml milk of choice just over 1 cup, or a little less than a mugful
- maple syrup to taste (optional)
Chai Concentrate (optional)
- 5 bags of black tea (regular or decaf) or 5 tsp loose black tea in a reusable infuser
- 500 ml water
- 3 cinnamon sticks
- 3 star anise
- 10 whole cloves
- 10 green cardamom pods crushed
- 1 tbsp black peppercorns
- 3 inches fresh ginger root sliced
- 67 g sweetener of choice 1/3 cup
- 1 tsp vanilla extract
Instructions
To make chai concentrate (optional)
- Begin by dry roasting the whole spices (cinnamon sticks, star anise, cloves, cardamom, black peppercorns) in a pan over medium heat for 4-5 minutes, until fragrant.3 cinnamon sticks, 3 star anise, 10 whole cloves, 10 green cardamom pods, 1 tbsp black peppercorns
- In a medium sized pot, add water and tea, and bring them to a simmer.5 bags of black tea (regular or decaf), 500 ml water
- Add the roasted spices and sliced fresh ginger.3 inches fresh ginger root
- Simmer for 15-20 minutes, until the volume has reduced by about half.
- In the last couple of minutes of simmering, add the sweetener and stir well.67 g sweetener of choice
- Turn off the heat and scoop out the spices and tea bags with a slotted spoon.
- Mix in vanilla extract and allow the chai tea concentrate to cool down to room temperature before storing in an airtight container.1 tsp vanilla extract
To make a chai latte
- Heat your milk in a pot on the stove or in the microwave for a couple of minutes in a measuring jug. It should be hot but not boiling.250 ml milk of choice
- Froth your hot milk with a hand-held milk frother or steaming wand if desired.
- Add 3-4 tablespoons of chai concentrate to your mug and top it up with the warm, frothy milk.3-4 tablespoons chai concentrate
- Taste and adjust the sweetness and flavor with maple syrup or more chai concentrate, and enjoy!maple syrup
Notes
- Make it decaf by adding decaf black tea instead of caffeinated. Perfect for a night-time chai!
- Spices: For the best flavor, use fresh, whole spices. They have more oils and essence than pre-ground versions, giving your chai that authentic kick.
- Spice-Level Customization: Not everyone likes their chai super spicy. Reduce or increase the amount of peppercorns and ginger to adjust the heat.
- Milk: If you prefer a frothier latte, full-fat milk works wonders. For a lighter version, skim or plant-based milks like almond or oat are excellent.
- Sweeten: Adjust the sweetness of your latte by adding sweetener gradually. You can also experiment with different sweeteners like honey, agave, or liquid stevia.
Storage instructions
- Refrigerate: Store leftover chai concentrate in an airtight container in the refrigerator for up to a month. Leftover chai latte will keep in the fridge for 2 days.
- Freeze: Pour the concentrate into an ice cube tray and freeze. Pop out a cube or two and thaw for a quick chai latte anytime.
- Reheat: When ready to enjoy again, gently reheat the chai concentrate or chai latte on the stove or in the microwave—just avoid boiling to preserve the flavors.
Nutrition
Serving: 3tablespoonsCalories: 158kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.002gSodium: 126mgPotassium: 204mgFiber: 4gSugar: 20gVitamin A: 536IUVitamin C: 1mgCalcium: 411mgIron: 3mg
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