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
$
Chai Latte
Spiced tea latte with warm aromatic spices
★4.5(25)
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.
5m
Prep Time
10m
Cook Time
15m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
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.
This version of Chai Latte has been refined through testing to ensure consistently excellent results. A great morning starts with a dish that is both nourishing and genuinely enjoyable. This recipe transforms everyday breakfast ingredients into something worth waking up for, with flavors and textures that feel special without demanding too much of your pre-coffee brain.
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
Maple syrupHoney or date syrup
Honey is slightly sweeter — use about 25 percent less. Date syrup has a deep, caramel-like sweetness with more minerals and a lower glycemic impact.
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & 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.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We encourage you to make this recipe your own. Swap in whatever vegetables, herbs, or cheese you have on hand. Breakfast is the most forgiving meal to improvise with.
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.
- What should I serve with this?
- Fresh fruit, a simple yogurt parfait, or crispy bacon all make excellent accompaniments. For a lighter morning, pair with a smoothie or a small side salad with a citrus dressing.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple the recipe as needed and keep finished portions warm in a 200 degree oven while you cook the rest. Buffet-style service lets everyone customize their plate.
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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