Chai latte: a homemade recipe with tea and spices

The chai latte is the tea that took over coffee shops: black tea steeped with spices, lengthened with warm milk and topped with a light foam. Behind the trendy name lies a very old Indian drink, the masala chai, made in a simple saucepan. The good news is that a homemade chai latte is more aromatic than the coffee-shop version, far less sweet, and requires neither syrup nor instant powder. Here is the recipe, step by step, made with real organic black tea and real Indian spices.

Chai latte: where does this drink come from?

In Hindi, "chai" simply means "tea". Masala chai, literally "spiced tea", is an everyday drink in India: made in a saucepan, served piping hot in small glasses at train stations, markets and offices. Every family has its own traditional recipe, but the base never changes: a full-bodied black tea, often an Assam, milk, sugar and a blend of warming spices.

The "latte" part arrived with Western-style coffee shops in the late 1990s. The spiced tea was kept, the milk proportion was increased, frothed as for a café latte, and the chai latte was born. Today it is one of autumn's favourite warm drinks alongside the pumpkin spice latte, and one of the easiest to recreate at home.

The spices in chai

The traditional blend is built on five spices, adjusted to taste.

• Cinnamon, preferably a whole stick: it brings roundness and warmth. It is the first aroma you notice.
• Green cardamom, pods lightly crushed: this is what makes it chai. Its fresh, almost citrusy note balances everything else.
• Ginger, fresh and sliced, or dried: it adds a pleasant heat and gentle bite.
• Cloves, two or three, no more: potent, they infuse quickly.
• Black pepper, a few crushed grains: subtle, it lifts the whole blend.

Depending on the region, star anise, fennel, nutmeg or bay leaf may be added. The easiest starting point is a ready-blended chai tea, where the spices are already measured and combined with a characterful black tea: simply infuse and enjoy.

Which tea for a chai latte?

A robust black tea, one that can hold its own against the spices and milk. Assam is the classic choice: malty and full-bodied, it stays present once the milk is added. A Ceylon black tea or an English Breakfast work well too. Avoid delicate teas, Darjeeling or green teas: milk overwhelms them. Use a generous heaped teaspoon of tea per large cup, slightly more than you would for a plain tea, as the milk softens the flavour considerably.

For the milk, whole milk produces the creamiest foam. Oat milk is the best plant-based alternative: it froths well and its cereal notes complement the spices. Almond milk is lighter; coconut milk is richer and more pronounced.

The homemade chai latte recipe

Ingredients for two cups

• 2 heaped teaspoons of chai black tea (or 2 teaspoons of Assam black tea with your spices: 1 cinnamon stick, 4 crushed cardamom pods, 3 slices of fresh ginger, 2 cloves, 4 black peppercorns)
• 250 ml water
• 250 ml milk, whole or oat
• 1 to 2 teaspoons of sugar, honey or maple syrup, to taste

Method

1. Pour the water into a small saucepan with the tea and spices. Bring to a gentle simmer, then lower the heat and cook uncovered for five minutes: the water will deepen in colour as the spices release their aroma.
2. Add the milk and sugar. Warm gently, without boiling, for two to three minutes more. The milk should not exceed 65°C, or it loses its smoothness.
3. Strain into cups through a small sieve.
4. For the foam, set aside a little warm milk, froth it with a milk frother or whisk vigorously, then spoon it on top. Finish with a pinch of cinnamon.

If you are using a ready-made chai tea, the method is the same: the first simmer in water draws out the spices, the second with milk makes the drink. That double step is what sets it apart from a simple tea with milk.

Quick chai latte

No saucepan to hand? Steep the chai tea very strong, two teaspoons in 150 ml of boiling water, for five minutes. Heat 200 ml of milk in the microwave or a milk warmer, froth it, and pour the foamy milk over the tea. It is slightly less layered than the stovetop version, but ready in five minutes.

Iced chai latte

In summer, the same recipe is delicious cold. Make the tea and spice concentrate twice as strong, let it cool, then pour it over ice with cold milk, half and half. A spoonful of maple syrup, and you have a coffee-shop iced chai latte without the extra sugar. The concentrate keeps for three days in a sealed bottle in the fridge, making it a convenient option throughout the week.

A caffeine-free version for the evening

Chai latte can also be made with a spiced herbal infusion, with no tea at all: a "chai" you can enjoy after dinner. The Chakra Chai herbal infusion brings together the spices of masala chai, ginger, cinnamon, cardamom, clove, pepper and turmeric, on a caffeine-free base. Same method, same saucepan, just as aromatic. A rooibos chai, built on a rooibos base, gives a softer and rounder result.

Mistakes that spoil a chai latte

• Boiling the milk: it loses its smoothness and forms a skin. Keep the heat gentle.
• Too short an infusion: chai needs time and heat for the spices to fully express themselves. Five minutes of simmering, not three.
• Too many cloves: they take over everything. Two or three are enough for two cups.
• Too light a tea: under the milk, only a full-bodied black tea remains readable.
• Sweetening without tasting first: try it first. The spices and milk already bring a natural sweetness. A touch of vanilla can replace some of the sugar.

Frequently asked questions

What is the difference between chai, masala chai and chai latte?
Chai means tea. Masala chai is the Indian spiced tea, prepared with milk and sugar. Chai latte is its coffee-shop version: more milk, foam on top, and often fewer spices.

Does chai latte contain caffeine?
Yes, when made with black tea, roughly comparable to a cup of tea, which is significantly less than coffee. Made with a chai herbal infusion, it contains none.

Can chai latte be made ahead?
Yes: the tea and spice concentrate keeps for three days in the fridge. Simply reheat it with milk, or serve it iced.

Do you need a machine to froth the milk?
No. A small battery-powered frother, a whisk, or a sealed jar shaken vigorously with warm milk all produce a good enough foam.

Which sweetener works best in a chai latte?
Brown sugar, honey or maple syrup all pair well with the spices. Sweetened condensed milk, as used in India, gives the most indulgent version.