Chai tea latte is like Christmas in a cup. It reminds me of the holidays, there’s no better way to describe it. I love the blend of warm spices in this tea – allspice, cardamom, cinnamon, ginger, cloves and nutmeg. Chai is a spiced milk tea, usually made up of black tea, milk, various spices and a sweetener. I love having my chai tea latte with a sprinkle of cinnamon on top, alongside these delicious Cranberry Pecan Oatmeal Cookies.
When I’m in line at Starbucks, I always look to see what the seasonal drink specials are, but then I get to the register and say “I’ll have a grande Chai Tea Latte” 100% of the time. Even in the summer, I’ll order iced chai. Either way, hot or cold, chai is my go-to drink. Since I don’t have a Starbucks in my town (the closest is about 20 minutes away), I’ve been looking for a homemade recipe. Sure, I’ve gotten the Starbucks chai concentrate at the grocery store and it’s great to have, but I wanted to know how to make a homemade chai tea latte.
This recipe I found is so simple! You may need to get a few additional spices that you may not have on hand. I needed whole cloves and cardamom, but I’m looking forward to using these spices to make chai all the time now! Since I’m not a coffee drinker, this is the one hot beverage I drink besides hot chocolate. I even got Lance on a chai kick, so the spices will definitely not sit in our cabinet unused.
I’ve seen a lot of recipes incorporating chai spice – hot chocolate, cake, cookies, muffins, oatmeal and even adding it into maple syrup to top your waffles or pancakes. I’m excited to try out this blend in more of my cooking!
Yield: 4 Servings
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
2 cups water
2 whole cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp allspice
2 black tea bags
2 tablespoons pure maple syrup
1/2 cup chai tea recipe above
3/4 cups whole milk
1 tablespoon pure maple syrup
pinch ground cinnamon
Combine the water and spices in a medium sized pot. Bring to a slight boil, and then turn off the heat. Let sit for 5 minutes. Add the tea bags and maple syrup and turn heat back on. Bring mixture to a slight boil. Turn heat off and let tea bags steep for 5 minutes. Throw out tea bags, and strain mixture through a fine mesh strainer and store. Mixture can keep up to two weeks stored in the fridge.
To make a latte, add milk, maple syrup and pinch of ground cinnamon to a medium sized pot. Bring mixture to a simmer while stirring occasionally. Turn off heat, and use an immersion blender to create foam in the milk mixture. Pour mixture into a mug that already has 1/2 cup of the chai mixture in it and mix.
- I like using equal parts chai tea and milk mixture to make it a little stronger. This recipe calls for 1/2 cup of chai mix and 3/4 of the milk mixture, which was still really good, but I will even out my mixtures next time I make it.
- Shake and strain chai tea mixture after it’s been sitting in the fridge as spices will settle to the bottom.
- I used 1% milk instead of whole milk.