Name: Easy Chai Latte Recipe
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Cuisine: Indian
Ingredients: 3 cups milk (dairy or dairy-free); 2 black tea bags; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ⅛ teaspoon ground cardamom; ½ teaspoon vanilla extract; 2 tablespoons maple syrup or honey

Jump to Recipe· 3.8 from 9 reviews

I absolutely adore my Easy Chai Latte Recipe because it captures everything I love about chai: warm, comforting spices blended with rich black tea and a touch of sweetness, all rounded out by frothy, creamy milk. It’s the kind of cozy drink I reach for whenever I want a moment of calm or a delicious pick-me-up. Making this chai latte at home gives me that café-quality experience but with zero fuss and total control over the flavor. Trust me, once you try this, it’ll become your go-to beverage too!

Why You’ll Love This Easy Chai Latte Recipe

One of the reasons I keep coming back to this Easy Chai Latte Recipe is the perfectly balanced flavor profile. The warmth of cinnamon, ginger, cloves, and cardamom blends beautifully with smooth black tea and a subtle vanilla sweetness. Every sip feels cozy and indulgent, capturing the spirit of traditional chai but without any overly bold or spicy notes that some store-bought blends have. It’s comforting yet refreshing, especially on a chilly afternoon.

The ease of preparation is another huge win for me. There’s no complicated brewing process or fancy tools needed—just a small saucepan, a whisk, and your favorite tea bags. This chai latte comes together in about 15 minutes, making it a quick treat I can whip up before diving into my work or curling up with a good book. Plus, it’s versatile enough for any occasion, whether I’m serving it to friends at a casual brunch or enjoying it solo as a little self-care ritual.

Ingredients You’ll Need

A clear glass measuring cup filled with white milk sits at the top center on a white marbled surface. Below it is a small clear glass bowl holding dark brown maple syrup. To the left, a small white bowl holds a mix of dark brown, light yellow, and reddish-brown spices arranged in separate sections. Below them, a tiny clear glass bowl contains amber-colored vanilla extract. To the right, two white tea bags with visible black tea leaves inside rest on the surface with their strings trailing off. Each ingredient is labeled with black text on white background blocks. Photo taken with an iphone --ar 4:5 --v 7

I love that the ingredients for this recipe are straightforward yet essential, each bringing something special to the table. From the creaminess of the milk to the spicy warmth of the ground spices, these components combine effortlessly to create chai latte magic.

Milk (3 cups): I usually use dairy milk for creaminess, but any dairy-free milk works beautifully too.
Black tea bags (2): I prefer a robust black tea like English Breakfast which stands up well to the spices.
Ground cinnamon (1 teaspoon): This gives that classic sweet-spicy warmth that chai is known for.
Ground ginger (½ teaspoon): Adds a gentle zing and depth to the flavor.
Ground cloves (¼ teaspoon): A little goes a long way with its rich, aromatic hint.
Ground cardamom (⅛ teaspoon): I adore this subtle floral spice that lifts the chai beautifully.
Vanilla extract (½ teaspoon): It softens the edges and adds a sweet perfume to the latte.
Maple syrup or honey (2 tablespoons): This natural sweetener perfectly balances the spices without overpowering.

Directions

Step 1: Pour the milk into a small saucepan and warm it over medium heat. I keep a close eye on it and remove it from heat just as it starts to simmer—bubbles should form around the edges, but don’t let it boil.

Step 2: Take your tea bags and snip off any tags or strings so they can fully submerge. Drop the tea bags into the hot milk and let them steep for 4 to 5 minutes. This slow infusion is key for a rich, robust base.

Step 3: Remove the tea bags carefully with a slotted spoon to avoid extra liquid dripping. Next, turn the heat back on medium, and add the cinnamon, ground ginger, cloves, cardamom, vanilla extract, and sweetener of your choice.

Step 4: Whisk all the spices and syrup into the chai until everything is fully combined and the mixture is hot but not boiling—about 2 to 3 minutes. The whisking helps to froth up the milk and evenly distribute the spices.

Step 5: Pour the chai into mugs. For an extra special touch, I like to top mine with a little extra milk foam and a light sprinkle of cinnamon on top. It adds that café vibe right at home!

Servings and Timing

This Easy Chai Latte Recipe makes approximately 2 servings, perfect for sharing or indulging over time. The prep time is minimal, around 2 minutes to gather and measure ingredients, and the cook time is about 15 minutes, totaling 15 minutes to enjoy your warm cup of chai goodness. There is no additional resting or cooling time needed, so you can enjoy it immediately for maximum flavor and warmth.

How to Serve This Easy Chai Latte Recipe

Two clear glass mugs filled with a light brown latte layered with a thick white foam on top, sprinkled with a dusting of dark brown cinnamon powder. Each mug has a clear handle and stands on a smooth glass base. In the background, a small white bowl contains cinnamon powder with a small white spoon resting inside. The scene is set on a white marbled surface with a soft beige cloth partially visible behind the mugs. Photo taken with an iphone --ar 4:5 --v 7

I love serving this chai latte warm, fresh from the stove, so the milk is luxuriously frothy and the spices are heady and aromatic. Pairing it with lightly spiced baked goods like ginger cookies or cardamom shortbread really brings out the chai’s flavor. For a simple snack, cinnamon sugar toast or almond biscotti makes a beautiful accompaniment that doesn’t compete with the chai.

Presentation-wise, I like using clear glass mugs or oversized ceramic cups that show off the creamy swirls of chai, especially if you’ve topped it with milk foam dusted with cinnamon. It feels indulgent and inviting every time. For a non-alcoholic pairing, a sparkling water with a splash of lemon balances the richness wonderfully. If you’re serving at a brunch or party, small plates of samosas or roasted nuts make a perfect savory sidekick.

This recipe truly shines for cozy moments—think weekend breakfasts, chilly fall afternoons, or even holiday get-togethers where people want a comforting, non-alcoholic option to gather around. You can also experiment by serving it slightly chilled over ice for a refreshing twist in warmer weather!

Variations

I often customize this Easy Chai Latte Recipe depending on what I have in the pantry or my dietary needs. For a vegan version, I swap the dairy milk with oat or almond milk, which froths beautifully and adds its own subtle flavor. Maple syrup is my go-to sweetener there, but honey works great if you’re not strictly vegan.

If I’m out of some of the spices, I sometimes replace cloves and cardamom with a pinch of allspice because it captures a similar warm aroma. Another fun twist is adding a dash of black pepper for an authentic Indian chai kick, which adds a slight heat that tickles the palate.

For a richer drink, I’ll simmer the milk a little longer with the spices before adding the tea to extract even greater flavor depth. Alternatively, using loose black tea leaves instead of bags can elevate the chai’s complexity. Whisking the milk with a handheld frother before serving also makes a big difference if you want café-style foam easily.

Storage and Reheating

Storing Leftovers

If I happen to have leftover chai, I store it in an airtight glass container or jar in the refrigerator. It keeps well for up to 2 days, though I always recommend enjoying it fresh for the best flavor and creaminess. The spices settle a bit, so giving it a gentle stir before reheating helps bring the flavors back together.

Freezing

Freezing chai latte isn’t something I usually do because the milk can separate or change texture after thawing. However, if you want to freeze it, I recommend using an airtight freezer-safe container, leaving some room for expansion. Frozen chai latte should be consumed within one month for the best taste, and I advise thawing it slowly in the fridge overnight before reheating gently.

Reheating

When reheating leftover chai latte, I always use low heat on the stove or microwave it in short bursts to avoid scalding the milk. Stir frequently to redistribute the spices and prevent the milk from separating. Avoid boiling it again, as that can turn the flavors bitter and thin the creamy texture. Rewhisking before serving can restore a lovely froth.

FAQs

Can I use tea leaves instead of tea bags in this Easy Chai Latte Recipe?

Absolutely! Loose black tea leaves work wonderfully and often provide a richer, more robust flavor. Use about one tablespoon of loose leaves for two cups of milk, and strain the chai after steeping to remove the leaves before adding your spices and sweetener.

What can I substitute if I don’t have cardamom or cloves?

If you’re missing cardamom or cloves, substituting with a small pinch of allspice is a great solution since it combines warm, spicy notes similar to both. Cinnamon and ginger alone can also make a simpler, yet still delicious chai flavor.

Is it possible to make this chai latte sweeter or less sweet?

Definitely! The recipe calls for 2 tablespoons of maple syrup or honey, but feel free to adjust the amount according to your taste. You can even try brown sugar or agave syrup as alternatives. Start with less and add more gradually to find your perfect sweetness level.

Can I prepare chai latte in advance?

You can brew the tea with spices ahead of time and refrigerate it, but I recommend adding the milk and frothing just before serving for the best texture and flavor. Pre-mixed chai can lose some of its aromatic punch and creaminess if left too long.

What’s the best milk to use for frothing in this recipe?

I love using whole dairy milk because it froths well and gives a creamy, rich chai. For dairy-free options, oat milk is my favorite since it froths nicely and has a mild flavor that complements the spices beautifully. Almond milk works too but froths a bit less.

Conclusion

I’m genuinely excited for you to try this Easy Chai Latte Recipe because it’s a simple way to bring a little warmth and joy into your day. Whether you’re new to making chai at home or a seasoned fan, this blend of spices, tea, and creamy milk is sure to become a cherished favorite. Cozy up with a mug and enjoy every comforting sip!