Everyone keeps asking me for this chai tea latte recipe, so here we go. I’m basically obsessed with making these at home now because honestly? Spending $6 at Starbucks every time I want one was getting ridiculous.
Look, I’m gonna be honest—my first attempt was… not good. Like, weirdly spicy and somehow bitter at the same time? Disaster. Complete disaster. But I figured it out after watching way too many TikTok videos at 2 AM when I couldn’t sleep (don’t judge me).
Now I make this homemade chai latte probably three times a week, and my coworkers keep asking if I stopped at Starbucks on my way in. Nope. Just my kitchen at 6:30 AM, still half asleep.
Table of Contents
Why This Chai Latte Recipe Actually Works
Here’s the thing about most chai tea latte recipes online—they’re either way too complicated or they taste like… nothing. Like hot milk with a vague memory of spices.
This version? It’s got actual flavor. The kind that makes you close your eyes and go “ohhh yeah, that’s what I wanted.” And the best part is you probably already have most of the spices sitting in your cabinet getting dusty.
I think… no, I know this works better when you use whole spices instead of pre-ground, but I’ve definitely used ground spices when I was lazy and it still turned out great. Just not quite as aromatic.
My Journey to the Perfect Homemade Chai Latte
This was back in October when I decided to calculate how much I was actually spending on coffee shop drinks. $180 a month. ONE HUNDRED AND EIGHTY DOLLARS. I nearly choked.
So I went down this whole rabbit hole of trying to recreate that Starbucks chai tea latte at home. First try was with a chai tea bag and some milk. Boring. Second try I went overboard with the spices and basically made pepper water (my husband took one sip and handed it back to me without saying anything, which honestly hurt my feelings a little).
But then I found this method of making a chai concentrate that you can keep in the fridge, and THAT’S when everything changed. Now I can make a chai latte in literally 2 minutes on a rushed morning.
My neighbor Lisa tried it last week and immediately texted me asking for the recipe. Her exact words were “why have I been wasting money for years?” Made me feel like a genius, honestly.
Ingredients for Chai Tea Latte (The Real List)
For the chai concentrate (makes enough for about 8 lattes):
- 4 cups water
- 4-5 black tea bags (I use Lipton because it’s what I have, but fancy people use loose leaf)
- 4-5 whole cardamom pods, lightly crushed (or 1/2 tsp ground cardamom)
- 2 cinnamon sticks (or 1 tsp ground cinnamon—I won’t tell)
- 6-8 whole cloves
- 1-inch piece fresh ginger, sliced (don’t bother peeling it, seriously)
- 1/4 tsp black peppercorns (trust me on this one)
- 1/4 tsp ground nutmeg
- 1/3 cup honey or maple syrup (I use honey because it’s cheaper)
- 1 tsp vanilla extract
For each latte:
- 1/2 cup chai concentrate
- 1/2 cup milk of choice (whole milk is best, but I’ve used oat milk, almond milk, whatever’s in the fridge)
- Whipped cream or foam if you’re feeling fancy
Shopping tip: If you can’t find cardamom pods at your regular grocery store, check the international aisle or just use ground. It’s fine. We’re not on a cooking show.
And about the ginger—fresh is better but I’ve absolutely used ground ginger when I didn’t have fresh and nobody died. Used about 1/2 teaspoon.
How to Make Chai Tea Latte at Home (Step-by-Step)
Making the Chai Concentrate
Step 1: Grab a medium saucepan and add your water. Toss in all the whole spices (cardamom, cinnamon sticks, cloves, peppercorns) and that sliced ginger.
Bring it to a boil over medium-high heat. Your kitchen is going to smell AMAZING at this point. Like a candle store but better.
Step 2: Once it’s boiling, reduce the heat to low and let it simmer for about 10 minutes. The longer you simmer, the stronger the flavor—oh wait, I forgot to mention—if you like it really spicy, simmer for 15 minutes instead.
Step 3: Turn off the heat and add your tea bags. Let them steep for 5-7 minutes. Don’t leave them in too long or it’ll get bitter and taste like regret. (Learned this the hard way on attempt number two).
Step 4: Remove the tea bags and strain out all those whole spices. I use a fine-mesh strainer but honestly a regular strainer works fine, you’ll just have a few spice bits floating around. Not the end of the world.
Step 5: Stir in your honey and vanilla while it’s still warm so everything dissolves properly. Taste it—it should be strong, sweet, and spicy. Like, almost too strong to drink straight. That’s what you want.
Let it cool, then store it in a jar or container in the fridge. It’ll keep for about 2 weeks, but honestly mine never lasts that long.
Making the Actual Chai Latte
Step 1: In a small saucepan (or in the microwave if you’re in a hurry like I usually am), heat up 1/2 cup of your chai concentrate with 1/2 cup of milk.
For hot chai latte: Heat until it’s steaming but not boiling. If you have a milk frother, use it now. If not, just whisk it vigorously for like 30 seconds and you’ll get some foam. Good enough.
For iced chai latte: Pour the concentrate over ice, add cold milk, stir. Done. Summer sorted.
Step 2: Pour it into your favorite mug. Top with whipped cream or a sprinkle of cinnamon if you want to feel fancy.
Seriously, that’s it. Two ingredients once you’ve made the concentrate.
My Random Chai Latte Tips Nobody Asked For
Make it dirty: Add a shot of espresso to your chai latte and suddenly it’s a “dirty chai.” Sounds weird, tastes incredible, and the caffeine combo will make you feel like you can conquer the world. Or at least your inbox.
Sweetness level: The concentrate I make is moderately sweet, similar to Starbucks. If you want it less sweet (my sister does this because she’s on some health kick), use less honey or skip it entirely and add sweetener to your individual cup.
Milk matters: Whole milk makes it super creamy and rich. Oat milk works great too—actually, it’s my second favorite after whole milk. Almond milk is fine but kinda thin. Coconut milk makes it taste… coconutty, obviously. If you’re into that, go for it.
Vegan version: Use maple syrup instead of honey and any plant-based milk. I made this for my vegan friend Amy and she literally hugged me, so I guess it works.
Froth it properly: If you have one of those handheld milk frothers (like $15 on Amazon), USE IT. Makes such a difference. But if you don’t, the whisk thing works too. Or shake it in a jar with a lid like you’re making a protein shake. Whatever works.
Starbucks Chai Tea Latte Copycat Secrets
Okay, so if you want it to taste EXACTLY like Starbucks, here’s what I figured out after way too much experimenting:
They use Tazo chai concentrate (which you can buy, but where’s the fun in that?), and their ratio is slightly different. They do more chai concentrate to less milk, so it’s stronger.
Also—and this was my breakthrough moment—they use vanilla syrup in addition to what’s already in the concentrate. So if you want that exact flavor, add an extra pump of vanilla syrup or another 1/2 tsp vanilla extract to your cup.
But honestly? I like my version better. It’s less sweet and you can actually taste the individual spices instead of just “generic chai flavor”.
What to Serve With Chai Tea Latte
I mean, it’s a drink, so you can serve it with literally anything. But since we’re on the topic, here’s what I usually have with mine:
- Breakfast: Toast with butter and jam, or those frozen croissants from Trader Joe’s
- Afternoon: Literally any cookie. Gingersnaps are chef’s kiss with chai
- Evening: Sometimes I make a chai latte after dinner instead of dessert because I’m an adult and I can do what I want
My kids like dunking graham crackers in theirs, which is adorable but also makes a mess.
Why Homemade Chai Latte Beats Starbucks
Let me count the ways: It’s cheaper (like, SO much cheaper), you control the sweetness and spice level, you can make it exactly when you want it without putting on real pants, and honestly it just tastes fresher.
Plus there’s something really satisfying about making your own version of something you used to buy. Makes you feel accomplished? Or maybe I’m just weird.
The concentrate method means you’re not starting from scratch every single time, so it’s just as convenient as drive-through once you’ve made the batch.
Troubleshooting Your Chai Tea Latte
Too spicy: Next time use less ginger and fewer cloves. Cloves especially can get overwhelming fast.
Too weak: Simmer the spices longer, or use more tea bags. I’ve gone up to 6 tea bags when I wanted it extra strong.
Too bitter: You steeped the tea too long. Keep it to 5 minutes max next time.
Not spicy enough: Add a pinch of cayenne pepper to the concentrate. Sounds crazy, works great.
Milk keeps curdling: Your concentrate might be too hot when you add the milk, or your milk is old. Use fresh milk and let the concentrate cool slightly first.
The Final Word on Chai Tea Latte
It’s not complicated, it’s way cheaper than buying it, and once you dial in your perfect spice ratio, you’ll never want to pay $6 for a chai latte again.
If I can make this while simultaneously packing school lunches and looking for my other shoe, anyone can. Give it a shot this weekend. Make the concentrate on Sunday and thank yourself all week long.
Let me know how yours turns out! Seriously, drop a comment because I love hearing about people’s spice preferences—everyone’s got their own version and they’re all right 😊
Now if you’ll excuse me, I’m going to make my third chai latte of the day. No regrets.
