Homemade Spiced Chai Latte

Name: Homemade Spiced Chai Latte
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: India
Ingredients: 250 ml of water; 2 tsp of black tea (loose-leaf or 2 tea bags); 1 stick of cinnamon (broken in half); 2 pods of star anise (whole); 4 pods of cardamom (lightly crushed); 10 g of ginger (fresh, thinly sliced); 2 cloves of cloves (whole); 2 tbsp of honey; 300 ml of whole milk; 1 pinch of ground cinnamon (for garnish)

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This homemade chai latte recipe delivers a perfect balance of bold black tea, warming spices, and creamy milk foam. Ideal for a fall afternoon snack or a cozy winter break, this drink warms you up instantly. Serve it piping hot with small dry cookies.

Total time: 20 min
Prep: 5 min
Cook: 15 min
Difficulty: Easy
Per person: €1.20

By the CookinBreak team

Goes well with

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For dessert

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Nutrition facts

per serving · estimate

145kcal

Protein5 g14%
Carbs20 g55%
Fat5 g31%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For barista-quality milk foam without complicated equipment, heat the milk, then whisk it vigorously in an airtight glass jar before pouring. Be sure to lightly crush the cardamom pods before steeping to release their essential oils.

Freezing : Can you freeze this recipe?

Not recommended

Whole milk separates and the texture suffers after thawing.

Storage : How long does it keep?

The spiced tea concentrate keeps 3-4 days max in an airtight bottle in the fridge. Add milk and honey at serving time.

Making ahead : Can you make it the day before?

Yes

The spiced tea concentrate can be made the day before and kept in the fridge. Add milk and honey before drinking.

Reheating : How do you reheat it?

Reheat the concentrate in a saucepan over low heat or in the microwave (1-2 min on medium power). Add the hot milk.

Variations

Plant-based version: replace the cow's milk with barista oat drink or soy milk for an equally firm foam.
Dirty Chai version: add a shot of strong espresso to the cup before pouring in the frothed milk.
Vegan version without honey: substitute the honey with maple syrup or agave syrup to taste.

Mistakes to avoid

Steeping the black tea too long, which brings out bitter tannins and throws the spices off balance.
Boiling the milk, as it alters its natural sweet flavor and prevents a fine foam from forming.
Using only ground spices for the infusion, which makes the bottom of the cup cloudy and gritty.

Frequently asked questions

Which type of black tea should I choose for this recipe?

Go for a robust black tea such as Assam or Ceylon. Their malty, powerful notes stand up perfectly to whole milk and highlight the aromatic range of the spices.

Can I replace the whole spices with ground spices?

Yes, but add only a quarter teaspoon of the ground mixture to avoid a muddy texture. Strained whole spices guarantee a clean drink without unpleasant residue on the palate.

How do I get nice milk foam without a frother?

Pour the warm milk into a French press and pump the plunger up and down quickly for about thirty seconds. You'll get a very dense, silky micro-foam.

What can I use instead of honey?

Brown sugar, raw cane sugar, or maple syrup all work very well. Raw cane sugar especially enhances the caramelized aromas of spices like cinnamon and star anise.