Mom's Best Recipes
Recipe

Fresh Chai Latte

A warm, cozy chai latte made from real spices, simmered strong, then finished with silky milk foam.

Author By Matt Campbell
4.8
A steaming mug of chai latte on a wooden table with whole cinnamon sticks and star anise nearby
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There are two kinds of chai lattes in this world. The sweet coffee shop kind that tastes like a candle had a glow up, and the traditional-style kind: bold black tea, warm spices, and that creamy finish that makes you exhale like you just found a quiet corner in a loud day.

This fresh chai latte recipe is my happy middle. It is cozy and a little spicy, but not aggressively sweet. You simmer whole spices for flavor that actually shows up, steep strong tea, then swirl in hot milk until it looks like something you would pay seven bucks for. Except you made it at home, in slippers, and that is undefeated.

Whole chai spices including cinnamon sticks, cardamom pods, cloves, and ginger on a cutting board

Why It Works

  • Fresh spice flavor, not syrup flavor: Simmering whole spices gives you deeper notes and a cleaner finish.
  • Strong tea base: Brewing the tea extra concentrated keeps the latte from tasting watered down once milk is added.
  • Balanced sweetness: You control it. Make it lightly sweet, dessert sweet, or skip it entirely.
  • Easy to scale: Make two mugs or a small batch concentrate for the week.

Pairs Well With

  • A plate of buttery shortbread cookies on parchment paper

    Buttery Shortbread Cookies

  • Slices of banana bread on a wooden board

    Classic Banana Bread

  • A bowl of oatmeal topped with sliced apples and cinnamon

    Apple Cinnamon Oatmeal

  • A breakfast sandwich with egg and cheese on a toasted English muffin

    Easy Breakfast Sandwich

Storage Tips

Make-Ahead and Storage

If you want chai on demand, make the spiced tea base (everything before the milk) and stash it in the fridge.

  • Refrigerate: Cool the chai base quickly, then store in a sealed jar. It is best within 3 to 5 days (keep it properly refrigerated).
  • Reheat: Warm on the stove over medium-low heat or microwave until steaming. Add hot milk after reheating for the best texture.
  • Freeze: Pour the cooled base into ice cube trays. Freeze, then transfer cubes to a bag. For best flavor, use within 1 to 2 months. Melt a few cubes with a splash of water, then add milk.
  • Milk tip: Store milk separately. Chai base keeps its flavor better and you avoid weird milk skin situations.

Common Questions

Common Questions

What tea should I use for chai?

Go with a strong black tea: Assam is classic, English breakfast works great, and Darjeeling is lighter and more floral. If you like serious spice, choose a bolder tea like Assam so it does not get bullied by the cinnamon and ginger.

Can I make this without caffeine?

Yes. Swap the black tea for rooibos and keep the spice simmer the same. Steep rooibos a little longer, about 7 to 10 minutes, since it is naturally mellow.

Do I have to use whole spices?

Whole spices taste cleaner and are easier to strain, but you can use ground in a pinch. Start with about half the amount of ground spices and adjust to taste. Strain through a coffee filter or fine cloth, because ground cinnamon likes to linger.

How do I make it taste like a coffee shop chai?

Use more sweetener and add a tiny pinch of salt. Also try vanilla and a little extra cinnamon. The salt is the sneaky move that makes the flavors pop.

What milk froths best?

Whole milk froths the easiest and tastes the richest. Oat milk also foams well, especially barista blends. Almond milk tends to foam lighter and collapse faster, but it still tastes great.

What is the best chai base to milk ratio?

For each latte, start with about 1 cup chai base plus 3/4 to 1 cup milk. Like it bolder? Use more chai base. Like it creamier? Add more milk. You are the boss here.

The first time I made chai from scratch, I got cocky and treated the spices like background music. One sad, beige sip later, I realized chai is not a whisper. It is a full conversation.

Now I do it the way I actually want it to taste: simmer the spices until the kitchen smells like you should be wearing a sweater, brew the tea strong, and finish with milk that is hot enough to be comforting but not so hot it turns into a weird film. It is my go-to when I need a small reset that still feels like a treat.