Homemade Chai Latte
A cozy, spiced chai latte made by simmering black tea with fresh ginger, cinnamon, cardamom and cloves, then finishing with hot milk and a touch of sweetness. Ready in about 20 minutes with pantry spices.
- Prep
- 8 min
- Cook
- 12 min
- Wait
- 2 min
- Total
- 22 min
- Makes
- 2 mugs (about 10 fl oz / 300 ml each)
Steps
Before you start
- Use strong, robust loose-leaf or bagged black tea such as Assam or Ceylon; delicate teas get lost behind the spices.
- Crush the cardamom pods and slice the ginger before you turn on the heat so the spices go in together.
- Whole milk gives the creamiest latte; see substitutions for dairy-free options.
- Have a fine-mesh strainer ready for pouring.
Crush the spices
- Lightly crush the cardamom pods and peppercorns (if using) with a mortar and pestle or the flat side of a knife until the pods split open.
- Slice the ginger into thin coins and break the cinnamon stick in half.
+ Show details− Hide details
Ready when: Cardamom pods are split and smell fragrant.
Tip: Splitting the pods lets the seeds release their flavor into the water.
Simmer the spices
- Add the water, ginger, cinnamon, cardamom, peppercorns and cloves to the saucepan.
- Bring to a boil over high heat, then reduce to medium-low and simmer gently, partially covered, for 5 minutes.
+ Show details− Hide details
Ready when: The water turns pale golden and smells strongly of ginger and cinnamon.
Steep the tea
- Add the tea to the spiced water and keep at a gentle simmer for 3 minutes.
- The liquid should turn deep reddish-brown.
+ Show details− Hide details
Ready when: Liquid is dark reddish-brown and aromatic.
Tip: Don't go beyond 4 minutes or the tea turns bitter and astringent.
Add milk and sweetener
- Pour in the milk and add the sweetener.
- Raise the heat to medium and warm, stirring occasionally, for 3 to 4 minutes until steaming hot with small bubbles at the edges.
+ Show details− Hide details
Ready when: Steam rises and tiny bubbles form around the edge, just before a boil (about 170°F / 77°C).
Tip: Watch closely; milk boils over quickly. Remove from heat if it starts to rise.
Strain and finish
- Remove from the heat and stir in the vanilla, if using.
- Pour through a fine-mesh strainer into two mugs.
- Taste and add more sweetener if you like.
+ Show details− Hide details
Ready when: Latte is smooth, creamy and tan-colored with no spice bits.
Tip: For a frothy top, whisk vigorously or use a frother for 20 seconds before pouring.
Cool slightly and serve
- Let the mugs sit for 2 minutes to cool to a comfortable sipping temperature, then serve hot.
+ Show details− Hide details
Ready when: Steam has eased and the mug is hot but comfortable to hold.
Good to know
Tips
- Simmer the spices before adding the tea so they release their flavor without over-extracting tannins from the tea.
- Use whole spices, not ground, for a clearer, smoother drink.
- For a stronger spiced flavor, simmer the spice water 2 extra minutes before adding the tea.
- Make iced chai by chilling the finished latte and pouring over ice.
Make ahead
Simmer the spices and water (steps 1–2), cool, and refrigerate in a jar with the spices for up to 2 days. Reheat to a simmer, then continue from step 3.
Storage & reheating
Room temperature: serve within 1 hour. Fridge: store strained chai in a covered jar up to 3 days; reheat gently on the stove over medium-low or in the microwave in 30-second bursts, stirring. Freezer: freeze in ice cube trays up to 2 months; use for iced chai or melt and reheat.
Substitutions
- whole milk → unsweetened oat milk. Creamiest dairy-free option; almond or soy also work but may be thinner.
- brown sugar or honey → maple syrup. Use the same amount; adds a warm, slightly woodsy sweetness.
- fresh ginger → ground ginger. Use ¼ teaspoon; the flavor is less bright.
- loose-leaf black tea (Assam or Ceylon) → decaffeinated black tea or rooibos. Steep the same time for a caffeine-free version.
