Warm, aromatic, and perfectly spiced, a chai latte is the ultimate comfort drink. Originating from India’s beloved masala chai, this recipe adds a creamy twist that pairs beautifully with the spices. Perfect for cozy evenings or as a mid-morning pick-me-up, this homemade version is both authentic and customizable.
Chai Latte
Course: BeverageCuisine: Indian-inspiredDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesCalories
150
kcalTotal time
25
minutesIngredients
2 cups water
1 cup milk (or plant-based milk for a vegan option)
2 black tea bags (or 2 teaspoons loose-leaf black tea)
2 tablespoons sugar (adjust to taste)
4 cardamom pods, lightly crushed
1 cinnamon stick
4 whole cloves
1-inch piece of fresh ginger, grated or sliced
½ teaspoon ground nutmeg (optional)
½ teaspoon ground black pepper (optional)
Directions
- Boil the Spices: In a medium saucepan, combine water, cardamom pods, cinnamon stick, cloves, and ginger. Bring to a boil over medium heat, then reduce to a simmer. Let the spices steep for about 5 minutes.
- Add Tea: Add the black tea bags (or loose tea) to the saucepan. Simmer for another 3-5 minutes, depending on how strong you like your tea.
- Incorporate Milk: Stir in the milk and sugar. Heat gently, ensuring the mixture doesn’t boil over. Allow it to simmer for an additional 3 minutes.
- Strain and Serve: Strain the chai into cups using a fine mesh strainer. Discard the spices and tea leaves.
- Optional Toppings: For a latte-like froth, use a milk frother on the surface. Sprinkle with ground nutmeg or cinnamon for added flair.
Notes
- Adjust the sweetness and spice levels according to your personal preference. This recipe is a starting point to craft your perfect cup of chai latte!
Nutrition Facts (Per Serving):
- Calories: 150 kcal
- Protein: 4g
- Carbohydrates: 25g
- Fats: 3g
- Fiber: 1g
- Vitamins: A, C
Tips & Tricks:
- For a richer flavor, use whole milk or oat milk.
- Want extra spice? Add a pinch of cayenne pepper or a star anise pod.
- Make a larger batch and store the base (without milk) in the fridge for up to 3 days. Add milk and heat before serving.
