This ultimate homemade chai tea latte is a rich, cozy, and perfectly spiced drink made entirely from scratch and it’s better than any coffee shop version. Crafted with real black tea, warming spices, and natural sweeteners, this recipe creates a bold chai concentrate that delivers deep flavor without artificial syrups or excess sugar.
Easy to customize, budget-friendly, and ideal for make-ahead mornings, this chai latte brings café-quality comfort straight to your kitchen.
• Better Than Store-Bought: Create a flavorful and authentic chai latte at home that surpasses the often overly sweet, pre-made mixes and coffee shop versions.
• Simple & Inexpensive: Uses common pantry spices and basic ingredients, making it a cost-effective way to enjoy your favorite café drink.
• Perfectly Balanced: Achieves the perfect harmony of warming spices, robust black tea, and natural sweetness.
• Make-Ahead Concentrate: Focuses on a chai concentrate that stores in the fridge for up to two weeks for quick, easy lattes.
• Highly Customizable: Easily make it an iced chai latte, a dirty chai, or a pumpkin spice chai.
• Small or Medium Saucepan (for simmering the concentrate)
• Fine Mesh Strainer (for straining the spices)
• Immersion Blender or Whisk/Fork (for frothing milk)
• Airtight Jar or Bottle (for storage)
• Measuring cups and spoons
• Water – Base for infusion
• Black Tea Bags (or loose-leaf) – English Breakfast recommended
• Whole Cloves, Ground Cinnamon, Ginger, Cardamom, Nutmeg, Allspice – Warming spice blend
• Pure Maple Syrup (or honey) – Natural sweetness
• Chai Tea Concentrate
• Milk of Choice – Whole, coconut, almond, or oat
• Pure Maple Syrup or Honey (optional)
• Ground Cinnamon (garnish)
1. Simmer Spices:
Combine 2 cups water and spices in a saucepan. Simmer 5 minutes.
2. Steep Tea:
Remove from heat. Add 2 black tea bags and 2 Tbsp maple syrup. Steep 5 minutes.
3. Strain:
Strain through a fine mesh strainer into a jar.
4. Store:
Use 1/2 cup immediately. Refrigerate remaining concentrate up to 2 weeks.
1. Warm Milk:
Heat 3/4 cup milk, optional sweetener, and cinnamon until steaming.
2. Froth:
Froth using an immersion blender, whisk, or fork.
3. Combine & Serve:
Pour 1/2 cup hot concentrate into a mug. Top with frothed milk. Garnish with cinnamon.
• Immersion blenders froth best; whisking works too
• Simmer spices longer for stronger flavor
• Use robust black tea (English Breakfast or Assam)
• Double or triple the concentrate for meal prep
Weak Flavor:
Cause: Not enough simmering or steeping
Solution: Simmer and steep full 5 minutes
Bitter Taste:
Cause: Tea steeped too long
Solution: Max 5–7 minutes
Milk Won’t Froth:
Cause: Milk type or temperature
Solution: Use dairy or oat milk, heat properly
Too Sweet / Not Sweet Enough:
Solution: Adjust maple syrup or honey to taste
Let your homemade chai concentrate cool completely in the refrigerator. Pour ½ cup of chilled concentrate into a glass packed with ice 🧊, then top it off with your favorite milk. Stir, sip, and enjoy a refreshing iced chai latte!
In the warmer months, I always keep a jar of chai concentrate ready in the fridge. An iced chai latte is a dreamy way to stay cool ☀️—right up there with homemade ice pops!
If iced chai is a regular treat for you, consider making a double batch. The concentrate keeps well in the fridge for up to 2 weeks. Just give it a good shake before using 👍
🧊 Chai Ice Cubes Tip:
Pour the chai concentrate into an ice cube tray and freeze. Add the cubes directly to a glass of milk 🥛. As they melt, your latte stays flavorful without getting diluted—pure magic! ✨
A dirty chai latte gets an extra kick from espresso ⚡. Brew 1 shot of espresso, then add ½ cup chai concentrate and finish with hot, frothed milk.
Espresso gives a richer, creamier taste than regular coffee, but if needed, you can substitute 2 tablespoons (up to ¼ cup) of strong coffee. It’s bold, cozy, and perfect for coffee lovers 😍
If you’re a fan of pumpkin spice lattes, this one’s going to steal your heart 🧡. Gently heat 1–2 tablespoons of pumpkin purée (not pumpkin pie filling) with the milk and maple syrup. Froth the mixture using a fork or immersion blender until warm and creamy.
Pour the pumpkin-infused milk into your chai concentrate for a pumpkin spice chai latte that’s comforting, flavorful, and honestly better than anything from Starbucks 🍂☕️
• Iced Chai: Cold concentrate + milk over ice
• Dirty Chai: Add espresso shot
• Pumpkin Spice Chai: Add pumpkin puree while warming milk
• Chai Ice Cubes: Freeze concentrate to avoid dilution
• Biscotti
• Shortbread Cookies
• Scones
• Oatmeal
• Coffee Cake
• Store chai concentrate in an airtight container
• Refrigerate up to 2 weeks
• Shake before use (spices settle naturally)
A from-scratch recipe for a rich and warming chai tea latte that’s better than Starbucks. Made with simple pantry spices, black tea, and your choice of milk.
Simmer the Spices
In a small or medium saucepan, combine 2 cups of water with the cinnamon, ginger, cardamom, cloves, nutmeg, and allspice. Bring the mixture to a gentle simmer over medium heat and let it simmer for about 5 minutes. This step allows the spices to fully infuse the water and develop a deep, aromatic flavor.
Steep the Tea
Remove the saucepan from heat. Add the black tea bags and maple syrup (or honey). Stir gently, then let the mixture steep for 5 minutes. Avoid steeping longer than 7 minutes to prevent bitterness.
Strain the Concentrate
Pour the chai through a fine mesh strainer into a heat-safe jar or container, discarding the spices and tea bags. At this point, the chai concentrate is ready to use or store.
Store for Later
Use ½ cup of the concentrate immediately for one latte. Allow the remaining concentrate to cool, then seal and refrigerate for up to 2 weeks. Shake before using, as spices may naturally settle.
Warm the Milk
In a small saucepan or microwave-safe mug, heat ¾ cup of milk with optional sweetener and a pinch of cinnamon until steaming but not boiling.
Froth the Milk
Use an immersion blender, milk frother, whisk, or fork to froth the warm milk until slightly foamy.
Combine and Serve
Pour ½ cup of hot chai concentrate into a mug. Top with the frothed milk, stir gently, and garnish with additional cinnamon if desired. Serve warm and enjoy.
