Homemade chai latte recipe

Craving a warm, spiced, creamy and comforting drink? Here’s a simple homemade chai latte recipe designed for your morning routine or indulgent breaks. In just a few steps, you’ll make a barista-worthy chai latte right at home.

The chai latte, also called tea chai latte, blends a spiced black tea concentrate with frothed milk. The drink comes from the Indian traditions of masala chai. We love the deep spice flavour, the softness of milk, and the balanced sweetness. At home, you control the sugar, the spice strength, and the milk foam texture. It’s the perfect latte recipe when you want a cozy moment without going out.

For consistent results, measure in millilitres and use a medium saucepan. A good electric milk frother helps create foam and a creamy texture. You can use loose-leaf or tea bags depending on your habits.

• 2 black tea bags (or 2 tsp loose-leaf black tea)
• 300 ml water
• 250 ml milk (or plant-based beverage) + extra for foam
• 1 cinnamon stick
• 3–4 cardamom pods, lightly crushed
• 2 slices fresh ginger
• 2 whole cloves
• 3–4 black peppercorns
• 1 star anise (optional; ground anise also works)
• 1–2 tbsp maple syrup or honey
• 1 tsp vanilla extract (optional)

Assam or Ceylon offer body and stand up to spices. Darjeeling yields a more delicate cup. If you use tea bags, choose higher quality. With loose-leaf, whole leaves release cleaner aromas. The tea should remain present even after adding milk, for a harmonious blend.

The classic base: cinnamon, cardamom, ginger, clove, and black pepper. Star anise adds a licorice note. Lightly crush the spices to release their oils. You can adjust intensity to taste: more ginger for a kick, more cinnamon for roundness.

Depending on your preferences, choose dairy milk or plant-based beverages suited to hot drinks: your choice will affect the foam, mouthfeel, and balance of the latte.

• 2% or 3.25% dairy milk = silky texture and stable foam
• Barista oat milk = fine foam and neutral taste
• Almond = lighter, less foam
• Coconut = fragrant, watch the thickness

Whatever milk you choose, gently heating prevents harshness and preserves a creamy finish.

Maple syrup highlights the aromatic profile of the spices. Honey softens without overpowering. White sugar stays neutral. Add vanilla for a pastry-like touch. Ideally, incorporate sweetener into the concentrate, then adjust in the cup, without masking the tea.

A great chai starts with a spiced black tea concentrate. Grab your saucepan and get ready to perfume the kitchen. This chai latte recipe favours generous extraction without bitterness.

Pour the water into the saucepan and heat over medium until it simmers. Add the cinnamon, cardamom, ginger, clove, pepper, and star anise if desired. Simmer for 5 minutes, stirring once or twice. Remove from heat, add the tea (loose-leaf or bags). Avoid boiling. Cover and steep for 12 minutes. Strain to remove the spices and leaves, or remove the tea bags.

Heat the milk over medium or in the microwave to just below a full boil. Do not fully boil. Foam with a frother or handheld blender. In a cup, pour two-thirds concentrate then one-third hot milk. Adjust to taste. Sweeten with milk and maple syrup, stirring for about 2 minutes to incorporate.

Taste the concentrate before adding milk. If tea flavour dominates, warm the milk and increase the foam to soften. If spices dominate, remove some concentrate, add a splash of hot water, then lightly re-sweeten. A 2:1 ratio (concentrate : milk) works well. Adjust steep time if you use thinner tea bags.

Iced chai uses the same base, but focuses on freshness and clarity. It’s ideal in summer—or whenever you want a brighter take on your chai latte. Prepare the concentrate ahead to save time.

Prepare the concentrate as above, then let cool 15–20 minutes. Refrigerate at least 1 hour to set the aromas. Fill a tall glass with ice. Pour the concentrated tea over the ice, then add cold milk. Stir with a spoon and sweeten separately for better control. Cold mutes sweetness—taste before adding more.

With crushed ice, aromas open up quickly. Oat milk keeps a silky texture without heaviness. A homemade vanilla syrup is easy on the stove: sugar, water, vanilla bean; simmer 5 minutes, cool, then refrigerate. Add a pinch of cinnamon or a splash of maple for a more indulgent profile.

For a consistent chai latte, start with solid basics. Choose a quality black tea, a fresh spice blend, and a good electric milk frother. At Ma Caféine, you’ll find tea bags, carefully selected loose-leaf teas, and accessories to heat and foam milk with ease. Browse our teas, spices, and tools to tailor your cup to your mood—hot or iced.

Before going further, here are quick answers to the most common chai latte questions. They’ll help you personalise your routine and master the preparation.