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When I worked as a barista in college, chai lattes were one of the easiest drinks to make. All they require is steamed milk and a box of chai concentrate. But, if you’re hoping for a chai latte that’s made without refined sugar or preservatives, this recipe is for you.
I originally posted this chai latte recipe over 7 years ago, but I recently figured out an even better way to make it. (I used to steep the tea in milk, but using boiled water is easier and less messy!)
Once you try it, you’ll be sipping a drink that tastes as if it came from a coffee shop, without the refined sugar or hefty price tag.
⭐⭐⭐⭐⭐ Featured Review
“This is the best Chai Latte I have ever had… fantastic!” – Candace
Homemade Chai Latte Ingredients
- Black tea. You do not use chai tea bags to make chai lattes. Instead, chai relies on regular black tea. Assam is the most common variety used, but any black tea will work, such as Darjeeling, English Breakfast, or Earl Grey.
- Milk. Any variety of milk will work in this recipe. I use almond milk to keep it dairy-free, but any milk you usually have on hand should work. (Except homemade oat milk, which doesn’t heat well.)
- Spices. While traditional recipes call for simmering whole spices, I’m going to assume we don’t all keep whole cloves and cardamom pods in our pantries. (I know I don’t.) That’s why this recipe calls for ground spices. You can easily strain them out as you pour the mixture into your mug.
- Maple syrup. This natural sweetener pairs well with chai spices. If you’d rather use honey, I’d start with a little less, since it’s sweeter and can overpower the other spices.
How to Make a Chai Tea Latte
Step 1:
Pour 1 cup of boiled water into a mug and add the two tea bags. Let them steep for 3-5 minutes.
While you wait, add the milk and spices to a small saucepan. Bring the milk to a boil over high heat. As soon as the milk begins to boil around the edges of the pan, whisk to combine the spices, then remove the milk from the heat.
Step 2:
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Remove the tea bags from the water and pour the brewed tea into the pan of hot milk. Add the maple syrup and stir until well combined.
Carefully taste the mixture and make any necessary adjustments. You can add a pinch of salt to boost the flavor, or a little more maple syrup for a sweeter taste.
Step 3:
Pour the chai latte through a fine-mesh strainer into mugs for serving. The strainer will catch excess spices, so there won’t be much sediment at the bottom of your mug.
(If you don’t have a strainer, that’s okay! The spices settle on the bottom of the mug, so you won’t notice them as you sip until the very end.)
Serving Tips
Enjoy your homemade chai latte right away for the best flavor. Since this recipe makes two servings, you can share it with someone or save the leftovers in an airtight container in the fridge.
It can be enjoyed over ice the next day as a cold latte or reheated for a cozy drink again.
Iced Chai Latte Variation: If you prefer cold drinks, try my iced chai latte recipe, which creates a concentrate that you can pour over cold milk and ice. It’s an easy make-ahead option!
Easy Chai Latte (No Refined Sugar!)
Ingredients
- 2 black tea bags (see notes)
- 1 ½ cups almond milk (or milk of choice)
- 1 teaspoon ground cinnamon , or to taste
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- 3 tablespoons maple syrup (or sweetener of choice)
Instructions
- Place the two tea bags in a heat-safe mug and pour 1 cup of boiled water over them. Let them steep for 3 to 5 minutes while you proceed with the next step.
- Pour the almond milk into a small saucepan and add the cinnamon, ginger, cloves, and cardamom. Bring the liquid to a boil over high heat, whisking often. When the milk around the edges of the pan starts to bubble, turn off the heat.
- Remove the tea bags and pour the brewed tea into the saucepan with the milk and spices. Add the maple syrup and whisk until well combined. Carefully taste test the latte (it's hot!) and make any adjustments you see fit. You can add more maple syrup for a sweeter flavor or an extra pinch of cloves for more spice.
- Use a fine-mesh strainer to catch any excess spices as you pour the chai latte into two mugs. Serve warm right away. I think this has the best flavor when it's not piping hot, so it's okay if it cools down slightly!
Video
Notes
Nutrition
More Drink Recipes to Try
- Pink Drink (Starbucks copycat)
- Healthy Hot Chocolate
- Pumpkin Cream Cold Brew
- Cinnamon Tea
- Apple Cider
- Pumpkin Spice Latte
If you try this Chai tea latte recipe, please leave a comment and star rating below to let me know how you like it.
This is the best Chai Latte I have ever had…fantastic! Thank you!
Made with earl grey, unsweetened soy milk, 1 tablespoon maple syrup. So delicious, tastes like a treat!
So good ! I added a black tea bag in the milk for the last minute like the other reviews said. Was perfect !
Best Chai ever! Used 2 tbsp of maple syrup instead and it was perfect 🙂
The carb count on this is way off. 3T maple syrup has more like 40g of carbs. Very misleading. No better than the chai latte you get at Starbucks
So delicious, I used oat milk and added a small amount vanilla paste and a cinnamon stick. I only used 1Tbs of maple syrup and heated the spices with the maple syrup before adding the milk. Thank you for the great recipe 😊
My first attempt at making my own chai latte. Loved it, and I look forward to experimenting with the spices. I used minced ginger, only because I had some in fridge. and thin k I need to add more the the 1/2 tearsoon I used. Thanks so much for this easy receipe, has given me the confidence to make this a daily brew.
Sounds great. Have. you tried using “Chinese 5 Spice” It’s a convenient way to get a similar spice mixture.
Absolutely delicious just as it is! Better than what I get at coffee shops! Thank you for sharing!
I made a 1 cup serving without the tea and it is delicious! Added 2 crushed cardamom pods to the recipe 🙂