Chai Tea Latte Recipe

There’s a kind of comfort that only a warm cup of chai tea can bring. It’s spiced, soothing, and layered with flavor in a way that makes you pause and savor every sip. Whenever I think of tea time, my mind immediately goes to a creamy chai tea latte—something about the blend of black tea, spices, and milk feels grounding and indulgent at the same time.

I’ve always loved the ritual of making chai at home. The moment the spices hit the simmering pot, the kitchen fills with this incredible aroma—cardamom, cinnamon, ginger, and cloves mingling together like a warm hug. Brewing a pot of homemade chai tea feels like self-care, especially when life gets busy and you want to slow down for just a few minutes.

What makes this drink so special is its balance. The boldness of black tea pairs beautifully with sweet and fragrant spices, while the milk adds creaminess that ties it all together. You can adjust the sweetness and spice level to your taste, which is one of the best parts about knowing how to make chai tea at home. Whether you like it stronger, sweeter, or with a touch more spice, the chai tea latte recipe I’m sharing today is easy to customize and incredibly satisfying.

So, the next time you want a cozy tea time moment, skip the coffee shop and try this at home. Trust me—it’s simple, budget-friendly, and the results are just as delicious, if not better. Plus, once you get the hang of making it, you’ll wonder why you didn’t start brewing your own chai sooner.

Why You’ll Love It

• It feels like a cozy hug in a mug. The warm spices and creamy texture make this chai tea latte the ultimate comfort drink, perfect for slowing down during tea time or winding down after a busy day.
• You control the flavor. Want it spicier? Add more ginger. Prefer it sweeter? A touch of honey or maple syrup does the trick. Making homemade chai tea means it’s tailored exactly to your taste.
• Budget-friendly café vibes. No need to spend $6 every time a craving hits—you can whip this up at home with simple ingredients you probably already have in your pantry.
• A ritual worth savoring. Brewing chai is more than just making tea—it’s an experience. The aroma of spices simmering on the stove instantly sets a calming mood.
• Versatile and year-round. Enjoy it steaming hot in the colder months or pour it over ice for a refreshing iced chai latte in the summer.

Ingredients

For the Chai Base:

• 2 cups water
• 2 black tea bags (or 2 tablespoons loose-leaf black tea)
• 1 cinnamon stick
• 4 whole cardamom pods, lightly crushed
• 3 whole cloves
• 1-inch piece fresh ginger, sliced
• 4–5 black peppercorns
• 1 star anise (optional, for a deeper flavor)

For the Latte:

• 2 cups whole milk (or any milk of choice)
• 2–3 tablespoons sugar, honey, or maple syrup (to taste)
• ½ teaspoon vanilla extract (optional, but lovely)

Ingredient Notes

• Black Tea – Go for a strong, full-bodied black tea like Assam or Darjeeling. I usually use Assam because it holds up beautifully against the bold spices. Don’t use a delicate tea—it’ll get lost in the mix.
• Cinnamon Stick – Whole sticks give a warm depth that powdered cinnamon can’t quite match. If you only have ground cinnamon, use a pinch at the end instead.
• Cardamom Pods – Don’t skip these! They add that signature chai fragrance. Lightly crush them so they release all their flavor.
• Fresh Ginger – Fresh really makes a difference here—it brings a bright, spicy kick that powdered ginger just can’t deliver.
• Milk – Whole milk makes the creamiest chai latte, but oat milk is a fantastic dairy-free option (adds a subtle sweetness too).
• Sweetener – Honey is my go-to for homemade chai tea because it enhances the spices, but sugar or maple syrup works just as well.

Kitchen Equipment Needed

• Medium saucepan – For simmering the tea and spices together. I use a heavy-bottomed one so the flavors infuse evenly without burning.
• Wooden spoon – Perfect for stirring without scratching your pan.
• Fine mesh strainer – To catch all the spices and tea leaves before pouring. (I love my little handheld strainer—it makes cleanup easy.)
• Measuring spoons & cups – Keeps the spice ratios balanced, especially if you’re new to making chai tea.
• Heatproof mug – Because chai tea latte just tastes better in your favorite cozy mug.

Instructions

Step 1: Start the Chai Base

• Pour 2 cups of water into a medium saucepan and set it over medium heat.
• Add the cinnamon stick, cardamom pods, cloves, sliced ginger, peppercorns, and star anise.
• Bring the mixture to a gentle boil, then reduce to a simmer.
• Let it simmer for 5–7 minutes so the spices release their full aroma.

Pro Tip: The longer you simmer, the stronger and spicier the chai base will be—taste as you go and adjust to your preference.

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Step 2: Brew the Tea

• Drop in the black tea bags (or loose-leaf tea) into the simmering spiced water.
• Let it steep for 3–5 minutes depending on how bold you like your tea flavor.
• Remove the tea bags (or strain out the leaves) once you’re happy with the strength.

Pro Tip: Don’t over-steep the tea or it can turn bitter—aim for deep flavor, not harshness.

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Step 3: Add the Milk

• Pour in 2 cups of milk (whole milk or your choice of dairy-free alternative).
• Stir gently and let the mixture heat up until it’s steaming, but not boiling.

Pro Tip: Keep an eye on it—milk can boil over quickly if the heat is too high.

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Step 4: Sweeten It Up

• Stir in 2–3 tablespoons of honey, sugar, or maple syrup (adjust to your liking).
• Add ½ teaspoon vanilla extract if you’d like a softer, dessert-like note.

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Step 5: Strain and Serve

• Place a fine mesh strainer over your favorite mug.
• Slowly pour the chai through the strainer to catch the spices.
• Give it a quick stir, taste, and adjust sweetness if needed.

Pro Tip: For a frothy finish, use a handheld milk frother or whisk the latte vigorously before serving—it makes the experience feel extra café-style.

Tips and Tricks for Success

• Toast the spices first. If you want an extra depth of flavor, lightly toast the whole spices in the saucepan for 1–2 minutes before adding water.
• Simmer gently, don’t rush. Low and slow lets the spices infuse beautifully—boiling too hard can make the tea taste sharp.
• Adjust to your taste. Chai tea is personal! Taste at each stage and add more ginger, sugar, or milk to suit your mood.
• Use fresh spices. Old spices lose their punch—fresh cardamom and ginger make all the difference.
• Make a bigger batch. Double the recipe and store the strained chai base in the fridge for up to 3 days—just add milk when ready to serve.

Ingredient Substitutions and Variations

• Milk options – Try oat milk for creaminess, almond milk for a lighter flavor, or coconut milk for a tropical twist.
• Sweetener swaps – Maple syrup adds warmth, agave keeps it light, and brown sugar gives a subtle caramel note.
• Tea alternatives – Swap black tea for rooibos if you want a caffeine-free version, or green tea for a lighter chai.
• Extra spices – Add nutmeg for coziness, fennel seeds for a licorice hint, or turmeric for a golden chai variation.
• Iced chai latte – Chill the chai base, pour it over ice, and top with cold milk for a refreshing summer drink.

Serving Suggestions

• Classic tea time treat – Pair your chai tea latte with a couple of buttery shortbread cookies for a cozy afternoon break.
• Breakfast pairing – It’s perfect alongside warm banana bread or a slice of spiced pumpkin loaf.
• Savory balance – Try it with a light sandwich or veggie wrap—the creamy, spiced chai balances savory flavors so well.
• Sweet indulgence – A slice of carrot cake or cinnamon rolls with chai latte? Absolute perfection.
• I love serving my homemade chai tea with a flaky croissant in the morning—it makes breakfast feel like a little café moment at home.

Storage and Reheating Instructions

• Refrigeration – Store the strained chai tea (without milk) in an airtight jar in the fridge for up to 3 days.
• With milk added – If you’ve already mixed in milk, refrigerate for up to 2 days.
• Reheating – Warm gently on the stovetop over low heat or in the microwave in 30-second intervals. Stir well before serving.
• For iced chai – Chill the tea base in the fridge, then pour over ice and top with cold milk when ready to enjoy.
• Avoid boiling – Reheating at a boil can make the milk curdle or the spices taste harsh, so keep it gentle.

Frequently Asked Questions

Can I make chai tea without caffeine?

Yes! Simply swap the black tea for rooibos or another herbal tea. You’ll still get that spiced, cozy flavor without the caffeine kick.

How do I make my chai tea stronger?

Let the spices simmer a bit longer before adding the tea, or use an extra tea bag. Just be careful not to over-steep the tea itself, or it can get bitter.

Can I use ground spices instead of whole spices?

You can, but whole spices give a cleaner flavor. If you use ground, add them sparingly (¼ teaspoon each) and strain well to avoid graininess.

What’s the best milk for a chai tea latte?

Whole milk gives the creamiest texture, but oat milk is my favorite non-dairy option—it froths beautifully and adds a natural sweetness.

Can I make it ahead of time?

Absolutely! Brew a larger batch of the spiced tea base and store it in the fridge. Just add milk and sweetener when you’re ready for a quick latte.

How sweet should chai be?

That’s totally up to you! Traditional chai leans on the sweeter side, but I suggest starting with 2 tablespoons of honey or sugar, then adjusting to taste.

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Did you try this chai tea latte recipe? I’d love to know how it turned out for you—share your tea time moments in the comments below!