Homemade Chai Tea Latte (Classic Masala Chai Latte)

This dreamy homemade Chai Tea Latte is one of those drinks I come back to again and again when I want comfort in a mug. The first time I learned to make it properly—slowly simmering the spices, letting the tea steep just long enough, and finishing with creamy milk—I realized why café versions often fall flat. 

This isn’t just tea with milk; it’s a ritual. 

I’ve made this chai tea latte on quiet mornings before work, on rainy afternoons when the kitchen feels cold, and late at night when I want something soothing but still full of flavor.

What I love most is how adaptable it is. You can make it bold and spicy, mellow and milky, or lightly sweetened, depending on your mood. The aroma alone—cardamom, cinnamon, ginger—fills the kitchen in a way that instantly slows you down. 

This recipe is rooted in classic masala chai technique but finished latte-style for that creamy, café-inspired feel. Once you make it this way, powdered mixes just won’t compare.

Why You’ll Love It

I’ve served this chai latte to friends who “don’t like chai,” and it’s converted more skeptics than I can count. Here’s why it works so well:

✔️ Deeply spiced – Whole spices simmer gently for real warmth, not bitterness
✔️ Creamy texture – The milk is integrated, not just poured on top
✔️ Custom sweetness – The sugar level is completely in your control
✔️ Café-quality at home – No syrups, no powders, just real ingredients

Ingredients You’ll Need

This chai tea latte uses simple pantry staples, but each one plays an important role in building flavor and balance.

• Black tea – Strong varieties like Assam or English breakfast hold up to milk
• Milk – Whole milk gives the creamiest result, but alternatives work
• Water – Needed to properly extract the spices and tea
• Green cardamom pods – Provide floral warmth and authenticity
• Cinnamon stick – Adds sweetness and structure
• Fresh ginger – Brings heat and brightness
• Cloves – Contribute depth and spice
• Black peppercorns – Add subtle heat and complexity
• Sugar or honey – Sweetens and rounds out the spices

How to Make a Chai Tea Latte

Making a proper chai tea latte is more about patience than difficulty. I always tell people to treat this like a slow infusion rather than a rushed drink. The simmering step is where the magic happens, and it’s worth every minute.

1. Crush the spices – Lightly crush the cardamom pods, cloves, and peppercorns to release their oils.
2. Simmer the spices – Add the water, crushed spices, ginger, and cinnamon to a saucepan and gently simmer for 10 minutes.
3. Add the tea – Stir in the black tea and steep for 3–4 minutes, keeping the heat low.
4. Pour in the milk – Add the milk and gently heat until steaming, not boiling.
5. Sweeten the chai – Stir in the sugar or honey until dissolved.
6. Strain and serve – Strain into mugs and serve hot.

Pro Tip: Avoid boiling once the milk is added to prevent curdling.

Pro Tips

After making countless batches, these are the little details that make the biggest difference:

• Toast spices lightly – Enhances aroma before simmering
• Use fresh ginger – Powdered ginger won’t give the same warmth
• Don’t rush steeping – Over-steeping makes the tea bitter
• Strain carefully – A fine strainer keeps the latte silky
• Adjust milk ratio – More milk for a latte feel, less for bold chai
• Sweeten last – Taste first; spices change sweetness perception
• Scale the recipe – This doubles beautifully for guests
• Serve immediately – Chai loses its magic if it sits too long

Variations & Substitutions

One of the reasons I love this chai latte is how flexible it is without losing its soul. I often tweak it depending on who I’m serving or what’s in the fridge.

• Dairy-free milk – Oat milk adds natural sweetness, while almond milk keeps it lighter
• Decaf chai – Use decaffeinated black tea for evenings
• Extra spicy – Add more ginger or peppercorns
• Vanilla chai – Stir in a splash of vanilla extract at the end
• No added sugar – Skip sweeteners entirely for a spice-forward cup

What to Serve With

I usually enjoy chai on its own, but it pairs beautifully with simple baked goods when you want to make it a moment.

• Buttery biscuits – The spices balance the richness
• Banana bread – Warm flavors echo the chai spices
• Oatmeal cookies – Comfort on comfort
• Plain toast with honey – Simple and grounding

How to Store

While chai is best fresh, I often make a larger batch and save time later in the week.

• Fridge – Store strained chai concentrate for up to 3 days
• Reheat – Warm gently on the stovetop, stirring often
• Freeze – Freeze the concentrate without milk for up to 2 months

FAQ

Q: Is chai tea latte caffeinated?

A: Yes, traditional chai uses black tea, which contains caffeine, but you can use decaf.

Q: Can I make this iced?

A: Absolutely. Chill the strained chai and serve over ice with cold milk.

Q: Is this the same as café chai?

A: This version is more authentic and less sweet than most café syrups.

Common Mistakes to Avoid

• Boiling the milk – Causes grainy texture
• Using weak tea – The flavor disappears under the milk
• Skipping whole spices – Ground spices muddy the flavor
• Over-sweetening early – Always taste at the end

People Also Ask

Q: Can I make chai tea latte without milk?

A: Yes, you can enjoy it as traditional masala chai with just water, or add a splash of milk at serving.

Q: What’s the difference between chai and chai latte?

A: Chai is spiced tea, while a chai latte has more milk for a creamier texture.