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Homemade Chai Tea Latte

Vegetarian
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Ingredient swaps: For vegan, choose plant milk and a sweetener other than honey. These adaptations are not included in the badges or nutrition estimate.

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Simmer black tea with spices and milk for a warm, fragrant chai latte.

Prep: 10 min Cook: 10 min Approx. total: 20 min Serves 2 Easy
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LET’S GET COOKING

Homemade Chai Tea Latte

2 servings
servings

Original recipe: 2 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Toast and crush spices

    Lightly toast the cinnamon sticks, crushed cardamom pods, cloves, and peppercorns in a dry skillet for 30-60 seconds until fragrant to enhance their flavor. Then lightly crush the cardamom pods with the back of a spoon or a mortar and pestle to release the seeds.

    Tip: Don't over-toast; spices can become bitter if burned.

  2. Simmer spices in water

    Combine 1 cup water and the toasted spices plus sliced fresh ginger in a small saucepan. Bring to a gentle boil, then reduce heat and simmer uncovered for 5 minutes to extract the oils and aromatics from the spices.

    Tip: A low simmer for a few minutes yields a cleaner, less astringent spice infusion than a vigorous boil.

  3. Add tea and steep

    Add the tea bags or loose tea to the simmering spiced water, remove from heat, and let steep for 3-5 minutes depending on desired strength. Taste after 3 minutes and steep longer if you prefer a stronger tea base.

    Tip: If using loose leaf tea, use a fine mesh strainer or infuser for easy removal.

  4. Strain and sweeten

    Strain the spiced tea into a small pot or heatproof measuring cup, pressing gently on solids to extract remaining liquid. While hot, stir in brown sugar (or sweetener of choice) and vanilla extract until fully dissolved.

    Tip: Adjust sweetness gradually — you can always add more after combining with milk.

  5. Heat and froth milk

    Warm the milk separately to about 140-150°F (60-65°C). If you have an espresso machine with a steam wand, steam and texture the milk to create silky microfoam. Alternatively, use an electric milk frother or a handheld frother after warming the milk in the saucepan.

    Tip: For best foam, use cold milk straight from the fridge and a chilled frothing pitcher if you have one.

  6. Combine and serve

    Pour the spiced tea into two warmed mugs, filling each about halfway. Divide the steamed milk between the mugs, holding back foam with a spoon and then spooning foam on top for a latte-style finish. Garnish with a light dusting of ground cinnamon or a crushed cardamom pod.

    Tip: If you like a stronger chai flavor, use a 1:1 ratio of spiced tea to milk; for a milder latte, increase the milk proportion.

Equipment: Coffee Maker / Espresso Machine buying guide

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Homemade Chai Tea Latte

Estimated nutrition per serving · 1/2 of the defined batch

Calories
229 kcal
Protein
7.7 g
Carbs
32.4 g
Fat
7.9 g
Fiber
0 g

Half the batch with whole milk and 3 tbsp brown sugar. Plain brewed black-tea reference; whole spices are strained out and their small variable extraction is not modeled. No optional vanilla.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Adjusting the spices

Change one spice at a time: more ginger adds warmth, while less cinnamon lets the tea come forward. Dissolve sweetener in the hot tea before adding milk.

Serving suggestions

Finish with a light dusting of cinnamon. Use a suitable plant-based milk if preferred, and taste before sweetening because milk blends vary.

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