If you want a bold, spicy, perfectly balanced chai latte that truly tastes better than Starbucks, this is THE recipe.
This homemade chai tea latte is so delicious, I've secretly indulged in a cup every afternoon this week. As a busy mom and homesteader, it's nice to prepare something just for myself, especially something a little indulgent.
And honestly? There's nothing better on a crisp fall evening than wrapping up in a cozy blanket and sipping a steaming mug of homemade chai. OK, yes. Finding out you won the lottery would be better. But I swear you'll feel like you've won the lottery once you taste this version.
It's made with black tea, real whole spices (cinnamon, cardamom, cloves, star anise, peppercorns, and fresh ginger), and your favorite milk. It tastes rich and complex, but it's surprisingly easy to make at home. And unlike the store-bought concentrates or Starbucks version, this chai has less than half the calories while tasting a whole lot better.
Why do I insist it's better? Because you can tweak it to create your OWN perfect cup! You can make it sweeter, spicier, creamier, vegan, keto, sugar-free… whatever you love.
Why You'll Love This Chai Latte
- Made with whole spices for deep, aromatic flavor
- Fully customizable: sweet, spicy, creamy, dairy-free, sugar-free, vegan, keto
- Tastes better than Starbucks, but has less than half the calories
Jump to:
Ingredients
- Water - In this recipe, I use a 1:1 ratio of water to milk but feel free to add a little more milk or water depending on how creamy you like your latte.
- Black tea bags or black tea leaves - Chai tea is traditionally made with black tea but if you want to skip the caffeine, you can use rooibos tea or a caffeine-free chai blend instead.
- Cinnamon sticks - Chai tea wouldn't be complete without this sweet spice.
- Whole cloves - Cloves give this chai a rich, aromatic flavor.
- Whole cardamom pods - I had trouble finding these in my local grocery store so I ordered mine online. Cardamom is one of my favorite spices! It has a sweet, floral taste.
- Whole black peppercorns - You don't have to add black peppercorns to your tea, but they add a subtle heat.
- Star anise - This star-shaped spice has a yummy, licorice-like flavor that I absolutely love.
- Fresh ginger, sliced - Fresh ginger is delicious in any tea and adds a spicy kick.
- Your favorite milk (cow's milk or non-dairy milk such as oat milk, almond milk, or coconut milk) - Milk gives the tea a creamy texture and balances the strong flavors of the spices.
- Sweetener of your choice - honey, maple syrup, coconut sugar, or a low-calorie sweetener like stevia or monk fruit (adjust to taste)
- Vanilla extract - Vanilla adds a smooth, rich flavor to your drink.
- Ground cinnamon for garnish - Don't skip this. I love the burst of cinnamon when you take that first sip.
- Whipped cream (optional) - Although this is optional, I highly recommend adding a generous scoop for additional creaminess.
See recipe card for quantities.
Instructions
- Crack and boil the spices: Use a mortar and pestle to gently crack the spices (excluding the cinnamon sticks and ginger). This helps release their essential oils.
In a small saucepan, bring the hot water to a boil over medium-high heat. Add the cinnamon sticks, cloves, cardamom pods, star anise, and ginger. Reduce to low heat and let it simmer for at least 5 minutes to release the flavors.
- Brew the tea: Add the black tea bags to the saucepan and let them steep for 5 minutes. Remove the tea bags and strain the mixture to remove the spices.
- Prepare the milk: In another saucepan, heat the milk over medium heat until it's hot but not boiling. Stir in your chosen sweetener and vanilla extract. If you have a milk frother, use it to froth the milk before adding it to the tea for a creamy texture.
- Combine and garnish: Pour the spiced tea into mugs, filling them halfway. Top with the hot milk mixture and whipped cream. Sprinkle a little ground cinnamon on top. Serve hot and enjoy!
HINT
Allow the spices to simmer for at least 5 minutes to fully release their flavors. I like my chai tea extra spicy so I simmered mine for a little longer.
Substitutions
One of the best parts about making homemade chai tea latte is the ability to adjust the ingredients to create your perfect cup. Here are some ways you can make this recipe your own:
- Milk - You can use regular cow's milk, almond milk, oat milk, soy milk, or coconut milk. Here is a great post on how to choose the perfect milk for your chai tea latte.
- Sweeteners - I like to use natural sweeteners like honey, maple syrup, agave syrup, or coconut sugar. But if you prefer a sugar-free drink, you don't have to use any sweeteners. You can also use a low-calorie sweetener like stevia, monk fruit, or erythritol. NOTE: If you are using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
- Tea - Chai tea is traditionally made with black tea but if you want to skip the caffeine, you can use rooibos tea or a caffeine-free chai blend instead.
- Spices - Don't be afraid to experiment with different spices. For example, if you love a spicier chai, add more ginger and black peppercorns. If you prefer a sweeter, more aromatic chai, increase the amount of cinnamon and cardamom. Or you could add your favorite spices such as nutmeg, allspice, or a pinch of cayenne.
- VEGAN - Use plant-based milk like almond, oat, or soy milk and vegan whipped cream. Instead of honey, sweeten with maple syrup, agave syrup, or coconut sugar.
- KETO/LOW CARB - Make sure you use the unsweetened versions of almond milk or coconut milk and sweeten with stevia, monk fruit sweetener, or erythritol. NOTE: If you're using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
Variations
- Pumpkin Spice Chai Tea Latte - This is my favorite version of this cozy fall drink and it combines the flavors of chai with pumpkin and pumpkin spice. Here is my pumpkin spice chai tea latte version of this recipe.
- Iced Chai Latte - Perfect for warmer days! Prepare the chai tea base as usual, then chill it. Pour the chilled chai over ice and add cold milk. Sweeten to taste. Here is a delicious iced chai tea latte recipe from Live Simply.
- Dirty Chai Latte - A dirty chai latte is made with espresso. You prepare your chai tea latte as usual and add a shot of espresso. Then adjust the sweetness and milk to your preference. Here is a great dirty chai latte recipe from A Couple Cooks.
The Secret to Frothy Milk
To create that delicious foamy froth, I used a $6 hand-held milk frother. It's not expensive but it works like it is. My son loves it and even enjoys frothing his plain, cold milk.
Here's how to use it: Once your milk has heated and starts to form a few bubbles, you whisk the milk with the frother and just let it do its job. Simple. In the above photo, I used almond milk and it made a nice foamy froth. However, you will notice that the more fat there is in your milk, the easier it froths.
Don't have a milk frother? No problem. You can use a blender or a whisk.
Storage
If you have leftover prepared chai tea latte (with milk), you can store it in the fridge for 2-3 days. However, for the best flavor, store the chai concentrate separately from the milk. This also saves time if, like me, you love it so much you want to indulge in a daily treat.
After preparing the spiced tea base (before adding milk), let it cool to room temperature and store it in the fridge for up to 5-7 days. When you're ready to enjoy a chai latte, simply heat the desired amount of concentrate and add hot milk. You can also use it cold for an iced chai latte.
Time-Saving Tip
You can make a larger batch of the spiced tea base and store it in the fridge for up to a week. Just heat and add milk when ready to serve.
FAQ
You can use pre-ground spices, but whole spices are recommended for the best flavor. Ground spices can lose their potency over time. The Minimalist Baker has a recipe to make a chai spice mix using ground spices.
Reduce the amount of sweetener you add. You can also use a low-calorie sweetener like stevia or monk fruit to keep the sweetness without the extra calories. NOTE: If you're using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
Absolutely! Use caffeine-free tea options like rooibos or herbal chai blends instead of black tea.
You can froth milk by whisking it vigorously while heating, or using a blender.
You can make a large batch of the spiced tea base and store it in the fridge for up to a week. Just heat and add milk when ready to serve.
Any milk can be used, including dairy and non-dairy options like almond, oat, coconut, or soy milk. Here is a great post on how to choose the right milk for your chai tea latte.
Increase the amount of ginger and black peppercorns in the recipe. You can also add a pinch of cayenne pepper for extra heat.
If you want to make a quick chai tea latte, you can save time by using chai tea bags instead of spices. Simply steep the tea bag in hot water and add milk and sweetener to taste.
"Chai" actually means tea in Hindi so when you order a chai tea, you are actually ordering a "tea tea". LOL! But in Western countries, "chai tea" often refers to what is traditionally known as "masala chai", which is a tea brewed with a mixture of spices and milk.
Best Homemade Chai Latte (Better Than Starbucks)
Ingredients
Equipment
Method
- Use a mortar and pestle to gently crack the spices (excluding the cinnamon sticks and ginger). This helps release their essential oils.
- In a small saucepan, bring the hot water to a boil over medium-high heat. Add the cinnamon stick, cloves, cardamom pods, star anise, and ginger. Reduce to low heat and let it simmer for about 5 minutes to release the flavors.
- Add the black tea bags to the saucepan and let them steep for 5 minutes. Remove the tea bags and strain the mixture to remove the spices.
- In another saucepan, heat the milk over medium heat until it's hot but not boiling. Stir in the sweetener and vanilla extract. If you have a milk frother, use it to froth the milk before adding it to the tea for a creamy texture.
- Pour the spiced tea into mugs, filling them halfway. Top with the hot milk mixture.
- Sprinkle a little ground cinnamon on top for garnish. Serve hot and enjoy!
