Spiced tea latte with warm aromatic spices
Chai Latte
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
2 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A warming, aromatic chai latte made by simmering whole spices in milk and tea. This homemade version has a depth of flavor that powdered mixes simply cannot match.
Cuisine: Indian
Category: Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
15 min total time|2 servings|Easy difficulty
A warming, aromatic chai latte made by simmering whole spices in milk and tea. This homemade version has a depth of flavor that powdered mixes simply cannot match.
IndianVegetarianGluten-Free
Sarah Chen
(Updated )
A proper chai latte starts with simmering whole spices in water to extract their essential oils before adding tea and milk. The result is a warmly spiced, comforting drink with layers of flavor.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 2 cups whole milk (or any milk)
- 1 cup water
- 2 black tea bags or 2 tbsp loose black tea
- 4 green cardamom pods, crushed
- 1 cinnamon stick
- 2 tbsp honey or sugar
Instructions
- 1
Combine water, cardamom pods, cinnamon stick, 3 whole cloves, and 1/2-inch fresh ginger (sliced) in a saucepan.
- 2
Bring to a boil, then simmer for 5 minutes to extract the spice flavors.
- 3
Add tea bags and milk. Bring back to a gentle simmer for 3-4 minutes.
- 4
Remove from heat, strain through a fine-mesh sieve, and stir in honey.
- 5
Pour into mugs and top with frothed milk and a dusting of cinnamon if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Whole milkOat milk
Froths well and adds a subtle sweetness
HoneyMaple syrup or jaggery
Jaggery is traditional in many Indian recipes
Tips & Storage
Pro Tips
Crush cardamom pods with the flat side of a knife to release their seeds.
Let the tea steep longer for a stronger, more robust flavor.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Refrigerate the spiced tea concentrate (without milk) for up to 5 days.
Reheating
Warm gently on the stove with fresh milk. Do not boil or it may taste bitter.
Nutrition Facts
Per serving (15mg) · 2 servings
Calories130
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates4g
Fat18g
Fiber80mg
Sugar0g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What tea is best for chai?
- Strong Assam or CTC black tea holds up best to the milk and spices.
- Can I make a chai concentrate?
- Yes—simmer the spices in water, strain, and store. Add to hot milk when ready.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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