Warm, creamy, and beautifully spiced — Chai Tea Latte is the cozy drink you’ll crave on chilly mornings or any time you want a comforting treat. Black tea is steeped with fragrant spices and finished with frothy milk and a touch of sweetness for that classic café flavor.
Origin Chai Tea Latte
Masala chai is a traditional Indian beverage enjoyed for centuries. While classic chai is typically boiled with milk and sugar, the Western-style latte version uses a stronger tea base and extra-steamed milk to create that velvety texture you’d find in a coffee shop.
What I Love About This Recipe
You can easily adjust the spices and sweetness to taste. It feels like an indulgence but takes just minutes to make at home. Plus, your kitchen will smell absolutely incredible!
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Chai Tea Latte
4
servings30
minutes40
minutes300
kcalIngredients
2 cups water
2 black tea bags or 2 tsp loose black tea (like Assam or Darjeeling)
1 c innamon stick
4 g reen cardamom pods, lightly crushed
4 whole cloves
4 –6 black peppercorns
1 inch piece fresh ginger, sliced
2 cups milk (dairy or unsweetened non-dairy)
2 –3 tsp honey, sugar, or maple syrup (to taste)
1/2 tsp vanilla extract (optional)
Directions
- In a medium saucepan, combine water, cinnamon, cardamom, cloves, peppercorns, and ginger. Bring to a boil, then reduce heat and simmer 5 minutes to infuse the spices.
- Add tea bags or loose tea. Simmer gently 2–3 minutes more.
- Strain the mixture into a heatproof pitcher or bowl to remove spices and tea leaves.
- Return the liquid to the pan. Stir in milk and sweetener. Heat until steaming hot but not boiling.
- If desired, froth with a milk frother or whisk vigorously for extra foam.
- Pour into mugs and sprinkle with a pinch of cinnamon or nutmeg.
Notes
- For stronger spice flavor, simmer the spices longer before adding tea.
- To make an iced version, cool the tea base and serve over ice with cold milk.
- Store leftover chai base in the fridge up to 3 days and reheat as needed.
