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Frothy Chai Tea Latte in a ceramic mug, infused with toasted whole spices and a pinch of cracked black pepper.

Authentic Spiced Chai Tea Latte

Rebecca Blumer
Escape the syrupy-sweet versions with this authentic, craft-forward Chai Tea Latte. Built with a toasted-spice concentrate and silky milk, it is the ultimate cozy ritual for chilly mornings.
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Prep Time 5 minutes
Cook Time 5 minutes
Steeping and Resting Time 10 minutes
Total Time 20 minutes
Course Breakfast, Drink
Cuisine American, Indian-Inspired
Servings 1 mug
Calories 185 kcal

Equipment

  • Small saucepan
  • Whisk
  • Fine-Mesh Sieve
  • Immersion blender or milk frother

Ingredients
 

Homemade Chai Concentrate:

  • 2 cups water
  • 2 black tea bags
  • 2 whole cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 2 TB pure maple syrup

Chai Latte:

  • 1/2 cup homemade chai tea concentrate
  • 3/4 cup whole milk
  • 1 TB pure maple syrup
  • 1 pinch ground cinnamon

Instructions
 

Bloom the spices and build the concentrate

  • Set a small saucepan over medium heat and add the cloves, cinnamon, ginger, cardamom, nutmeg, and allspice. Toast them dry for 1-2 minutes, stirring, until intensely fragrant. Add a tiny pinch of cracked black pepper for authentic warmth.
  • Carefully pour in the water and whisk well. Bring the mixture to a boil, then turn off the heat and let it sit for 5 minutes until the aroma softens and the liquid darkens.
  • Turn the heat back on, add the black tea bags and maple syrup, and bring to a slight boil. Turn off the heat again and steep for 5 minutes until the color reaches a rich amber-brown.

Strain and save what you need

  • Remove the tea bags and strain the concentrate through a fine-mesh sieve to ensure a smooth texture. Set aside 1/2 cup for your immediate latte. Any remaining concentrate can be cooled and refrigerated in a jar for up to 2 weeks.

Steam, froth, and assemble the latte

  • In a separate small saucepan, heat the milk with maple syrup and a pinch of cinnamon. Stir often and remove from heat just as the edges begin to bubble.
  • Froth the milk using an immersion blender or vigorous whisking until it looks glossy, thick, and cloud-like.
  • Pour the 1/2 cup of prepared chai concentrate into a mug, then slowly add the frothed milk to maintain the layers. Top with an extra dusting of cinnamon and serve warm.

Notes

Tea Selection: Use a sturdy Black Tea like Assam or Ceylon so the tea flavor remains prominent against the bold spices.
Frothing Temperature: For the best foam stability, heat dairy milk to 145 degrees F and plant-based milks to 150 degrees F.
The Dirty Chai Variation: Add a shot of espresso to your assembled latte for a bold coffeehouse twist.
Storage Tip: Keep your concentrate in a sealed glass jar in the fridge for up to 2 weeks. Reheat gently without boiling to preserve the spice aroma.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 29gProtein: 6gFat: 6gSaturated Fat: 3.5gCholesterol: 18mgSodium: 85mgPotassium: 210mgFiber: 1gSugar: 22gVitamin A: 6IUVitamin C: 1mgCalcium: 220mgIron: 0.5mg
Keyword Chai Tea Latte, Homemade Latte, Masala Chai, Tea Concentrate
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