Name: Chai Tea Latte
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (475 ml) water; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 2 black tea bags; 6 tablespoons (90 ml) maple syrup, divided; 3 cups (710 ml) whole milk; 1/4 teaspoon ground cinnamon, for garnish

This homemade chai tea latte uses common pantry spices and black tea bags to create a spiced concentrate. You skip the coffee shop lines and control the sweetness and milk choice right at home.

A homemade spiced black tea concentrate mixed with warm, frothed milk and sweetened with maple syrup.

The process takes about 20 minutes from start to finish. You boil water with warm spices like cinnamon and cardamom, steep the tea, and then combine the strained liquid with frothed milk.

Why this works

Steeping the spices in hot water before adding the tea extracts maximum flavor without turning the tea leaves bitter.
Using maple syrup adds a subtle caramel note that complements the ginger and cloves.
Heating the milk separately ensures a warm drink and creates a stable foam when frothed.

Ingredients you'll need

Ingredients for chai tea latte including milk and spices — Ground spices, black tea bags, maple syrup, and milk gathered on a counter.

Black tea: English breakfast or Assam tea bags work well. You can use loose leaf black tea if you prefer.
Spices: Ground cinnamon, ginger, cardamom, nutmeg, allspice, and cloves create the signature flavor profile. Ensure your ground spices are reasonably fresh for a stronger taste.
Maple syrup: Provides the sweetness. You can substitute honey or agave nectar.
Milk: Whole milk creates a very creamy foam. Oat milk or cashew milk are good dairy-free choices that froth easily.

Exact quantities are in the recipe card below.

How to make it

Step 1: Steeping the spices

The base of this drink starts with boiling water and dry spices. Letting the cinnamon, ginger, and cardamom steep in hot water builds a strong foundation before the tea is introduced.

Step 2: Brewing the tea

Black tea bags and a touch of maple syrup go into the spiced water next. A short five-minute steep prevents the black tea from becoming overly tannic or bitter.

Pouring dark spiced tea through a metal strainer — Straining the dark spiced chai concentrate through a fine mesh sieve into a glass jar.

Step 3: Frothing the milk

Warming the milk with a little extra maple syrup prepares it for frothing. An immersion blender or a handheld frother introduces air to create a light foam for serving.

Finished chai tea latte in a mug with cinnamon — A hot chai tea latte in a ceramic mug topped with milk foam.

Serve it with

Serve with a warm slice of pumpkin bread or a plain buttery croissant.

Storage and reheating

Store leftover chai concentrate in an airtight jar in the refrigerator for up to 14 days. Reheat the concentrate and fresh milk in a saucepan over medium-low heat or in the microwave until warm.

FAQ

Can I make the chai concentrate ahead of time?

Yes, you can make the concentrate and store it in an airtight jar in the refrigerator for up to two weeks.

Why did my milk not froth well?

Some dairy-free milks lack the protein or fat needed to hold bubbles. Whole milk or barista blend oat milks tend to froth the easiest.

Can I use whole spices instead of ground?

Yes, you can swap the ground spices for whole cinnamon sticks, cardamom pods, and fresh ginger slices. You will still need to strain the liquid.

Chai Tea Latte

Why this works

Ingredients you'll need