Easy Chai Latte Recipe

homemade chai latte in a mug with cinnamon sticks on a plate.

Easy Chai Latte Recipe

Course: Drinks

Cuisine: dairy free

Keyword: chai latte

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings:

Calories: 119kcal

Author: Megan Gilmore

You’ll love this chai latte without refined sugar. It tastes better than the kind you’d buy at Starbucks, using simple pantry ingredients.

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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!

Notes

Nutrition information is for half the batch. This information is automatically calculated using generic ingredients, so it's just an estimate, not a guarantee.

Black Tea Note: Chai lattes are typically made with Assam tea, but Darjeeling, English Breakfast, or Earl Grey tea can also be used. I don't recommend using chai tea bags, or the tea will taste too spicy with the other added spices.

Update Note: This recipe was updated in June 2025 because, after years of making this, I've found that I prefer brewing the tea in hot water rather than directly in hot milk. The batch size was also increased slightly. If you prefer the original version, you can find it here.

Nutrition