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Hot chai tea latte in a clear mug with foamy top and cinnamon dusting for a chai tea latte recipe.
Linda

Chai Tea Latte Recipe (Hot + Iced, Café-Style)

This chai tea latte recipe brings cozy coffee-shop flavor to your kitchen with bold spiced tea, creamy milk, and your preferred sweetness level. Make it hot in about 10 minutes, or follow the iced method for a refreshing latte that won’t taste watery. Includes an optional homemade chai concentrate you can prep ahead for quick weekday lattes.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 1 latte
Course: Beverage
Ingredients Equipment Method Notes

Ingredients
  

Quick Chai Latte (Fastest Method)
  • 1/2 cup Water very hot, just below boiling
  • 2 Chai tea bags use 2 for bold flavor
  • 3/4 cup Milk dairy or non-dairy
  • Sweetener maple syrup, honey, or brown sugar, to taste
  • Vanilla extract optional, a tiny splash
  • Ground cinnamon optional topping
Optional: Homemade Chai Concentrate (Make Ahead)
  • 2 cups Water
  • 4-6 Black tea bags
  • 2 Cinnamon sticks
  • 6-8 Cardamom pods lightly crushed
  • 6 Cloves
  • 1 inch Fresh ginger sliced
  • 6 Peppercorns optional
  • Sweetener to taste (add after simmering/straining)

Equipment

  • Kettle or small saucepan
  • Mug
  • Measuring cup
  • Milk frother, whisk, blender, or jar (for frothing)
  • Tall glass (for iced chai)
  • Fine-mesh strainer (for chai concentrate)

Method
 

  1. Hot Chai Tea Latte
    1. Heat 1/2 cup water until very hot (just below boiling).
    2. Add 2 chai tea bags and steep for 5–7 minutes. Cover the mug to keep heat in, if possible.
    3. Remove tea bags and stir in sweetener while the tea is still hot.
    4. Warm 3/4 cup milk until steaming (do not boil), then froth using a handheld frother, blender, whisk, or jar-shake method.
    5. Pour brewed chai into a mug, add hot milk and foam, then dust with cinnamon if desired.
    Iced Chai Tea Latte
    1. Brew chai with 1/2 cup hot water + 2 chai tea bags. Steep 7–10 minutes for a stronger tea base.
    2. Sweeten while hot, then cool completely (quick-chill briefly or refrigerate).
    3. Fill a tall glass with ice.
    4. Pour in cooled chai, then add 3/4 cup cold milk.
    5. Stir and top with cinnamon or cold foam if desired.
    Optional: Homemade Chai Concentrate (Make Ahead)
    1. Simmer 2 cups water with cinnamon sticks, crushed cardamom pods, cloves, sliced ginger, and optional peppercorns for 10 minutes (gentle simmer).
    2. Turn off heat, add 4–6 black tea bags, and steep for 5 minutes.
    3. Strain, then sweeten to taste.
    4. Cool and refrigerate.
    5. To serve: use 1/2 cup concentrate plus 1/2–3/4 cup milk (hot or cold) and ice for iced lattes.

Notes

Tips for the best flavor: Use two chai tea bags for a bold base (milk dilutes flavor). Steep longer for stronger chai, especially for iced. Sweeten while the tea is hot so it dissolves fully. Don’t boil the milk (it can taste “cooked”). If the chai is too spicy, add more milk; if it’s too mild, steep longer or use chai concentrate.
Storage: Brewed tea tastes best within 24 hours. Chai concentrate keeps sealed in the fridge for 5–7 days for best flavor.
Variations: Dirty chai (add 1 espresso shot), vanilla chai (add 1/4 tsp vanilla), brown sugar chai (sweeten with brown sugar or brown sugar syrup), dairy-free (oat milk froths well), less caffeine (use decaf black tea or caffeine-free chai).