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Homemade Chai Tea Latte Recipe

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4 from 9 reviews

This homemade chai tea latte recipe combines aromatic spices and black tea to create a warm, comforting drink. Made with a spiced chai concentrate and frothed milk sweetened with maple syrup, it's an easy and flavorful beverage perfect for cozy mornings or an afternoon pick-me-up.

Ingredients

Chai Tea Concentrate

  • 2 cups water
  • 2 black tea bags (English breakfast or 4 grams loose-leaf tea)
  • 2 whole cloves (or 1/4 teaspoon ground cloves)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 tablespoons pure maple syrup (or honey)

Chai Latte

  • 1/2 cup homemade chai tea concentrate
  • 3/4 cup whole milk (or dairy-free milk such as coconut, cashew, almond, or oat milk)
  • 1 tablespoon pure maple syrup (or honey)
  • Pinch ground cinnamon for garnish

Instructions

  1. Prepare Chai Concentrate Base: In a small saucepan, bring 2 cups of water and the whole cloves, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, and ground allspice to a boil. Whisk the spices into the water thoroughly.
  2. Steep Spices: Once the water reaches a boil, turn off the heat and allow the spices to steep for 5 minutes. This lets the flavors fully infuse into the water.
  3. Add Tea Bags and Sweetener: After steeping the spices, return the saucepan to medium heat and add the black tea bags and 2 tablespoons of maple syrup. Bring the mixture to a slight boil to reheat the liquid for tea steeping.
  4. Steep Tea: Once the mixture boils, turn off the heat and steep the tea bags in the spiced water for 5 minutes to develop a rich tea flavor.
  5. Strain Concentrate: Remove the tea bags and strain the chai concentrate through a fine mesh strainer to remove all solids. Reserve 1/2 cup of this concentrate for making the latte immediately, and store the rest in the fridge for up to 2 weeks.
  6. Warm and Sweeten Milk: In a separate small saucepan, combine 3/4 cup of milk, 1 tablespoon maple syrup, and a pinch of cinnamon. Heat over medium heat, stirring often, until the sides begin to bubble gently, indicating it is hot but not boiling.
  7. Froth Milk: Remove the milk from heat and use an immersion blender to froth the milk until creamy and foamy. If an immersion blender is unavailable, vigorously whisk with a fork to create froth.
  8. Assemble Chai Latte: Pour 1/2 cup of the prepared chai concentrate into a mug. Slowly add the frothed milk, allowing the foam to mix lightly with the concentrate.
  9. Garnish and Serve: Sprinkle an extra pinch of ground cinnamon on top for garnish and serve the chai latte warm for best flavor and comfort.

Notes

  • You can store the chai concentrate in an airtight jar in the refrigerator for up to 2 weeks.
  • For a dairy-free option, use coconut, almond, cashew, or oat milk instead of whole milk.
  • Adjust the sweetness to taste by varying the amount of maple syrup or honey.
  • If you prefer a stronger chai flavor, increase the steeping time slightly or add more spices to the concentrate.
  • An immersion blender helps create a creamier froth, but whisking with a fork works as a simple alternative.

Find it online: https://cozyplatter.com/homemade-chai-tea-latte-recipe/