Somewhere between my spice cabinet and one too many $6 coffee shop receipts, I landed on this recipe. A Homemade Chai Tea Latte that is easier on my wallet, in my humble opinion, beats the drive-thru version every time. And with almost 53k shares, you love it too! I’ve been making this for over a decade, tweaking the spice ratio until my family stopped asking for Starbucks runs. Grab your favorite mug; this one’s worth the five minutes!
⭐️⭐️⭐️⭐️⭐️ Lynn raved, “Possibly my most favorite drink. I was made for Chai and Chai was made for me.”
This recipe was originally published in 2020. I’ve updated it in 2026 with new photos, clearer step-by-step instructions, and answers to the chai questions you’ve been asking me most, including how to fix a watery or bitter batch.
The Best Homemade Chai Tea Latte
I’ve been making this chai tea latte for years, and it never gets old. I still reach for it more than almost anything else in my collection of drink recipes. Black tea, warm spices, and creamy milk, what’s not to love?! It’s a simple formula, but the payoff is a mug that’s sweet, spiced just right, and impossible not to curl up with.
It’s pretty much become the drink I’m known for. Friends walk in and literally request a mug of chai! When there isn’t any concentrate in the fridge, I just make a quick batch. It’s that easy!
Most of what you need is already in your pantry, so this comes together quickly and adapts easily to your taste. Hot, iced, stronger, milder- however you like it. It’ll rival your favorite café order for a fraction of the cost.
But have no fear; if you don’t have time or ingredients to make your own concentrate, I’ll give you quick, easy alternatives: using store-bought chai concentrate and chai tea bags for super-fast chai lattes.
What you’ll get from this post:
- How to make a rich, creamy chai tea latte at home with pantry spices, no fancy equipment required.
- My tips for avoiding the two most common chai fails: watery tea and bitter, over-boiled spices.
- A batch-friendly method: make the concentrate once, sip all week
- Full customization: your milk, your sweetener, your spice level, dairy-free and low-carb notes included.
Secrets to the Best Chai Tea Latte:
Making the perfect chai tea hot latte at home is simpler than you think, especially with these tips:
- Full Control: Making your own chai concentrate allows you to adjust the spice levels and sweetness to your liking, along with keeping it fully leaded or decaffeinated.
- Use Whole, Fresh Spices: Fresh cinnamon sticks, cardamom pods and cloves will give you more robust flavor than pre-ground spices.
- Perfect the Sweetness: Try honey, maple syrup, or sugar to find your favorite. You can also use sugar substitutes and agave syrup.
- Creamy Milk Matters: Frothy, steamed milk delivers café-quality texture. I’ll show you how to do it at home, no fancy tools needed.
With these tips, you’ll have a perfectly balanced chai tea latte: warm, spiced, and satisfying. Make it yours and sip your way to cozy!
Why You’ll Love This Starbucks Chai Tea Latte Recipe Copycat
- Lighter than the coffee shop. My homemade version with whole milk comes in at 146 calories for a 12-ounce mug; compare that to Starbucks’ 16-ounce grande at roughly 240-270 calories, and you’re saving calories even before accounting for the size difference.
- Quick and easy. Just five minutes of hands-on prep, and the rest is a hands-off simmer-and-steep!
- Cheaper than Starbucks. One batch makes 8 lattes for around $7 total; that’s about $0.90 a cup instead of $5-6 at the coffee shop.
- Perfectly balanced. Not too sweet, not too spicy, and totally adjustable if your taste runs stronger in either direction.
- Make-ahead friendly. Keep a jar of homemade chai concentrate in the fridge, and a latte is minutes away, any day of the week.
- Fully customizable. Adjust the spices, sweetener, and milk to make it exactly yours. You can change up the dairy, caffeine, or otherwise.
- Better than the coffee shop. You’ve probably got most of these ingredients in your pantry right now.
What is a Chai Latte?
Chai, also known as masala chai, is commonly called ‘chai tea’ in America. But chai is simply the Hindi word for tea, so when we say Chai Tea Latte, we’re really saying ‘tea tea latte,’ which is kinda silly, but it’s what we call it.
Traditional chai is made with black tea and warm spices such as cinnamon, ginger, cloves, and nutmeg, with a hint of vanilla. It is sometimes sweetened with honey or other sweeteners. Since it uses half tea and half milk, it’s basically a milk tea.
First, I will show you how to make the chai concentrate. Once you have this on hand, the homemade chai tea latte is ready in a jiffy.
Chai Latte Recipe Simple Ingredients
- Make your own Chai Tea Latte Concentrate. Yes, this method takes a little longer, but once you have the concentrate, it’s actually the fastest way! I keep a bottle in my fridge, so when you have a chai emergency, you are ready to go!
- Tea: For the most authentic chai flavor, use Darjeeling black tea. You can also use loose-leaf tea or black tea bags, regular or decaf. Choose the highest-quality tea for the best results. Assam and even Roobios (for a lower-caffeine chai) are also great teas to choose from.
- Water: Steep the spices and tea in filtered hot water.
- Chai Spices: Use cinnamon sticks, whole cloves, fresh nutmeg, and cardamom pods. Star anise is optional. Whole spices are best, but they may be challenging to find, depending on the grocery store and season. You can substitute them with ground spices if necessary. Feel free to try different spices, such as black peppercorns.
- Vanilla: Add depth and creaminess with vanilla extract or vanilla bean paste.
- Sweetener: I like using honey, but other sweeteners such as sugar, agave, maple syrup or sugar replacements will do the trick.
- Whole Cold Milk: I prefer whole milk, but use your favorite % or even a plant-based milk, such as coconut, oat, almond or soy milk.
- Ground Cinnamon for sprinkling on top.
Get the full recipe in the recipe card below.
4 Ways to Froth Your Milk (No Fancy Equipment Required)
- Immersion blender: Already have one for soups? Heat your milk, then run the immersion blender through it for about a minute until foamy.
- All-in-one frother: My Capresso Milk Frother heats and froths the concentrate and milk together in one go, my go-to for how easy it is.
- Milk-only frother: A standard frother like this one from Nespresso works too; just froth the milk alone in it, not the chai; the sugars will scorch on the bottom.
- Handheld frother: No dedicated machine? Heat your milk on the stovetop or in the microwave, then whip it up with an inexpensive handheld battery-operated frother or even by hand with a whisk.
How to Make the Chai Tea Concentrate (Makes 48 ounces)
Skip this step if you have already made your concentrate! Be sure to check out my post on how to make Chai Concentrate!
Step 1 | Prep the Spices
Start by measuring all of the spices and chai concentrate ingredients. Use the end of a wooden spoon or a mortar and pestle to gently crush the cinnamon sticks, cloves, cardamom pods, star anise, and fresh ginger in a bowl. Then, grate the nutmeg.
Step 2 | Simmer with Water
Next, add filtered water to a saucepan and bring it to a gentle boil. Reduce to a simmer, add the tea, crushed spices, ginger, and vanilla, and continue simmering for five minutes, stirring occasionally.
Step 3 | Steep
Cover the pot and let the chai mixture steep off heat for 10 to 15 minutes. Afterward, place a fine mesh strainer over a large bowl and carefully pour the concentrate through the sieve. Then, toss the tea and spices. Place the spices in a small muslin bag, if preferred, to avoid the straining step.
Step 4 | Add Sweetener
Stir in your sweetener once the concentrate has cooled slightly. If you’re using honey, adding it after the heat comes down keeps the flavor best.
Allow the tea concentrate cool to room temperature before storing it in a jar or bottle in the refrigerator to stay fresh until serving.
- Simmer chai concentrate for five minutes to avoid bitterness.
- It’s easier to measure all of your ingredients (except the milk) into a small bowl before you start. That way, once your water comes to a boil, you can place everything in the pot.
How to Assemble the Chai Latte
Step 1 | Heat the Concentrate
Heat chai concentrate in one of three ways: on the stovetop, in the microwave, or with a milk frother. See above for the different ways to heat your chai and milk.
Step 2 | Add Milk
Add your milk of choice to chai directly or warm the milk in the microwave or on the stovetop until heated, but not boiling. Combine the concentrate with ½ cup of the milk to heat them up together.
Step 3 | Froth Milk
In a microwave-safe glass cup, heat remaining milk and use an electric frother or a whisk; whisk vigorously until the milk is foamy and light. Finally, pour over the heated chai in the mug and sprinkle with a bit of cinnamon. Sip and relax!
How to Make a Quick Chai Latte
If you are in a pinch, make a quick chai tea latte concentrate by using quality chai tea bags.
Step 1 | Steep Tea
Brew 2 chai tea bags or 2 teaspoons of loose leaf tea in boiling water. I like this Rishi brand in a pinch, though it’s nothing like homemade!
Step 2 | Sweeten
Then add sweetener, I use honey, but you can use your preferred sweetener, like maple syrup, sugar, or alternatives. Add a dash of real vanilla extract.
Step 3 | Add Milk
Using a milk frother or hand frother or even a whisk, heat milk until hot and frothy. I use whole milk and sometimes even add a splash of half and half or heavy cream, but you can use your favorite percentage or non-dairy milk, such as oat milk, cashew milk or almond milk.
Once your tea has brewed, pour it into a mug. Then, pour the hot milk over the top, sprinkle with cinnamon if desired, and sip and enjoy!
How to Make a Super Fast Chai Latte
- Some days you just want the latte without the whole production, and that’s fine. Grab your favorite chai concentrate from the store and you’re a couple of minutes from a mug. I like Trader Joe’s Chai, Oregon Chai, or if you’re skipping caffeine, Tazo Decaf Chai concentrate, all easy to find at most grocery stores. There are also sugar-free versions, powdered varieties; the sky is the limit!
- Heat the concentrate and your milk together in a 1:1 ratio using whichever frothing method you landed on above, then pour and sip. Same cozy mug, just less time at the stove.
Chai Tea Latte Recipe Variations
- Use a 2:1 ratio of chai to milk for a stronger, spicier tea flavor.
- Dirty Chai Tea Latte: Add a shot of espresso to the iced or hot chai latte.
- Chocolate Chai: Add chocolate syrup to the chai or swirl it in the mug.
- Spicy Chai: Increase ginger and add 4-8 black peppercorns!
- Different Spices: Swap out spices as desired; try fennel or allspice too!
- Milk Swap: Try whole milk or non-dairy options like almond, oat, or coconut milk.
- If you use dried ginger instead of fresh, double the amount.
- Iced Chai: Check out my post on how to make a Starbucks Iced Chai Latte!
- Sweetener Alternatives: Replace the honey with maple syrup, cane sugar, agave, coconut sugar, granulated sugar, brown sugar or your favorite sugar alternative.
- Skinny Version: Simply use a sugar replacement, such as monk fruit or keto honey.
- Tea Varieties: Use Earl Grey, Assam, English Breakfast, Roobios or your favorite black tea.
- Keto Chai Tea Latte: Swap the honey in the concentrate with sugar-free honey or monk fruit. For the milk portion, use half almond milk and half heavy cream or full-fat coconut milk.
- Vegan or Dairy-Free Chai Latte: Simply use your favorite dairy-free milk, I prefer coconut or almond as they are the creamiest.
- Golden Chai: Stir in ¼ teaspoon of ground turmeric with the other spices for a golden, earthy twist; a little pinch of black pepper helps your body actually use it. You might also enjoy my Golden Milk Tea!
How to Store a Homemade Chai Latte
Refrigerate – After the concentrate cools, store it in an airtight bottle or mason jar, in the fridge for up to two weeks.
Reheating – Rewarm in a small saucepan on the stove or in the microwave and enjoy!
How to Freeze Chai Latte
You can freeze the chai concentrate in ice cube trays and use for either hot (just reheat) or iced chai latte. Stored in an airtight baggie, it will be good for 3-6 months. I’ve never tried freezing the chai tea concentrate with milk; if you try it, let me know how it freezes.
Check out my post on how to make an iced latte.
Frequently Asked Questions
Usually it’s not enough simmer time. The spices and tea need the full 5 minutes on the stove; don’t rush it or pull the pot early just because it already smells good.
Almost always over-boiled tea. Once you add the black tea to the pot, keep it at a gentle simmer, not a hard boil, and don’t let it go past the 5 minutes. Squeezing a tea bag against the pot for “one more drop” is a classic bitter-chai move too. Let it be.
A weak concentrate just needs a lower milk ratio; use less milk per pour so the chai flavor carries through. Too strong or bitter, add a touch more milk and a little extra sweetener rather than starting over.
Black teas such as Darjeeling and Assam are the most common for authentic chai tea latte, but you can also use your favorite black tea.
So simple! You do not need a frother or special machinery to make a homemade chai latte. If you want it frothy, you can whip vigorously with a whisk, or invest in one of these inexpensive handheld frothers.
Chai has a few things going for it. Ginger and cardamom are traditionally used to help with digestion and nausea, and some research suggests that cinnamon may have a modest effect on blood sugar. That said, this is a treat with milk and sweetener, not a health drink, so I wouldn’t lean on it for heart health or weight-loss claims. I’m not a doctor, so if you have specific health concerns, check with your physician before making it a regular habit.
Yes! Most chai tea lattes contain caffeine because they’re made with black tea, though you can make a caffeine-free version by swapping in decaf black tea or rooibos.
That’s normal. Chai concentrate is meant to be thin, since it’s diluted with an equal amount of milk to make the latte; it’s not intended to be syrupy on its own.
What to Serve with a Homemade Chai Latte
This Starbucks Chai Latte is great any time of the day! Breakfast, snack, or afternoon tea! Enjoy it with a variety of pastries like Starbucks Copycat Coffee Cake, Pumpkin Spice Coffee Cake Recipe, Cinnamon Swirl Bundt Cake or Cinnamon Crunch Scones. Or serve delicious chai lattes the next time you host family and friends and pair them with my irresistible Butterscotch Cinnamon Pie or Crock Pot Cinnamon Roll Casserole!
More Teas and Hot Beverages
- Homemade Golden Milk Spice Mix
- Starbucks Medicine Ball Tea Recipe
- Turmeric and Ginger Tea
- Starbucks White Hot Chocolate Recipe
- Christmas Morning Dutch Bros (a chai latte with a twist!)
Did you love this Chai Tea Latte Recipe? If you did, please share your creation on Instagram, Facebook, and Pinterest? And don’t forget to rate and comment below!
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Video
Equipment
- Latte Mugs
Ingredients
Homemade Chai Tea Concentrate (makes 48 ounces)
- 6 teaspoons Darjeeling black tea or use 6 Darjeeling black tea bags
- 6 cups water filtered, cold or room temperature
- 2 – 4 inches fresh ginger 1" slices, crushed to release flavors (use lesser amount for less "bite" or spiciness)
- 2 sticks cinnamon 2 short sticks or one 6-8 inch stick of cinnamon
- 4 – 6 whole cloves
- 6 – 7 cardamom pods
- 1 star anise optional
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- ¼ -½ teaspoons nutmeg fresh grated is best
- ¼ – ⅓ cup honey depending on desired sweetness, white, brown sugar, maple syrup, agave or sugar substitutes may also be used
Chai Latte (1:1 ratio of concentrate to milk)
- ¾ cup whole milk other % of milk or plant based drinks may be used
- ¾ cup chai concentrate ingredients above
Quick Chai Tea Latte (single serving, tea bag method)
- 2 bags chai tea or two 2 teaspoons loose leaf chai tea; use your favorite, I like the Rishi brand
- ½ cup boiled water just boiled, do not overboil
- 1 – 2 teaspoons honey or favorite sweetener
- ¼ teaspoon vanilla extract
- ¾ cup whole milk use cows milk or your favorite plant based milk
Super Fast Chai Tea Latte (Store-Bought Concentrate)
- ¾ cup Chai Tea Concentrate store bought, such as Tazo Chai Concentrate, found in tea section
- ¾ cup whole milk cows milk or your faovirte plant based milk
Instructions
How to Make the Chai Tea Concentrate
- Measure all of your spices and ingredients so you are ready to go.In a bowl using the end of a wooden spoon or using a morter and pestle gently crush the cinnamon sticks, whole cloves, cardamom pods, star anise (if using), and ginger, and fresh nutmeg.2 – 4 inches fresh ginger, 2 sticks cinnamon , 4 – 6 whole cloves, 6 – 7 cardamom pods, 1 star anise, ¼ -½ teaspoons nutmeg
- Bring 6 cups filtered water to a gentle boil, then reduce to a simmer. Add the tea and crushed spices and simmer for just 5 minutes, stirring occasionally. Remove from heat right away, any longer and the tea turns bitter.Allow tea and spices to steep, covered for 10-15 minutes (off-heat).
- Place a fine mesh strainer over a large spouted bowl (at least 8 cups) and carefully strain the chai concentrate through the seive. Discard tea bags, tea and spices.
- Cool for about 15-20 minutes. Stir in honey to dissolve (or other sweetener of choice).¼ – ⅓ cup honey
- Pour chai concentrate into a container (at least 48 ounces) jar or bottle, cool and refrigerate.
How to Assemble the Chai Latte
- Combine the chai concentrate and milk in a 1:1 ratio, about 6 ounces or ¾ cup each per latte. You've got two ways to bring it together:All at once: Pour the concentrate and milk into a small saucepan together and heat over medium-low until steaming, don't let it boil. Froth right in the pan, then pour into your mug.Separately: Heat the concentrate and milk in separate pans (or heat the milk in your frother), then combine in the mug and top with the froth.Bit of Both: Or you can heat togteher, reserving a little milk to froth and top your latte with before serving. This is typically what I will do. Either way you'll end up with the same rich, spiced latte, just pick whichever fits how you're already set up in the kitchen. Sprinkle with a little cinnamon on top, if you like.¾ cup whole milk, ¾ cup chai concentrate
How to Make A Quick Chai Latte
- Steep the tea bags in just-boiled water (but off heat) for 5 to 10 minutes, longer gives a stronger cup but a touch more bitterness.2 bags chai tea, ½ cup boiled water
- Remove the tea bags and stir in honey and vanilla extract.1 – 2 teaspoons honey , ¼ teaspoon vanilla extract
- Heat and froth the milk using your preferred method above, then pour over the tea.¾ cup whole milk
How to Make Super Fast Chai Latte
- Heat equal parts store-bought chai concentrate and milk in a small saucepan until steaming.¾ cup Chai Tea Concentrate, ¾ cup whole milk
- Froth the milk using your preferred method above.
- Pour together, dust with a little cinnamon, and enjoy.
Notes
Nutrition
Katie
Chai is not an American cuisine. It is from India.
Thank you Katie.
Jean
I’m having trouble finding cardamom, can it be left out? If not what’s a good replacement for it?
Hi Jean, In this day and age, yes, I don’t want people stressing about finding an ingredient. It provides a strong flavor to the chai, so you may want to increase your other spices a wee bit. Kathleen
Vanessa
Thanks for sharing! Does it reheat well?
Hi Vanessa, yes, it reheats beautifully, many times I make a double batch, refrigerate and reheat in my milk frother! Hope you love it! Kathleen
Suzanne
This looks so good! I love all the spices! What a great fall drink to cozy up with!
Thank you Suzanne! It’s such a lovely mix of spices and is the perfect drink for fall!
Suhana Morgan
I love making tea lattes with a maple twist! I start with a strong black tea, like a breakfast variety. Then I add some maple syrup, frothed almond milk, and a sprinkle of cinnamon
Sounds fabulous!
Lynn Spencer
Possibly my most favorite drink. I was made for Chai and Chai was made for me.