This Spiced Chai Latte Recipe Is My Husband’s New Favorite

This is the spiced chai latte that will make you want to curl up in your favorite armchair with a good book, even on a sunny day.

I first fell in love with chai lattes during a girls’ weekend in Asheville a few years back. We ducked into a tiny, artsy cafe to escape a sudden downpour, and the air was thick with the most incredible aroma of cinnamon, ginger, and cardamom. Of course, I had to order one.

It was heavenly, warm, and spicy, but also intensely sweet. When I got home, I was on a mission to recreate that cozy feeling in a mug, but with a little more balance and a touch of something special.

I tried countless combinations of spices, sweeteners, and teas. It was good, but it wasn’t quite *it*. It was missing that little something that takes a recipe from nice to unforgettable. Then, one afternoon while zesting an orange for a cake, I had an idea. I dropped a fresh strip of orange peel into my simmering chai concentrate, and y’all, the whole kitchen came alive. That bright, citrusy note was the missing piece. It cuts through the richness of the milk and makes all those warm spices sing.

It’s now my husband’s favorite drink ;D

Skip to My Special Recipe!

Why This Spiced Chai Latte Recipe Works

A good spiced chai latte is more than just a drink, it’s an experience. The tradition of “masala chai,” which simply means “spiced tea,” has a rich history in India, where it’s a daily ritual. Every family has its own unique blend of spices, but the core combination of black tea, milk, sweetener, and warming spices is a constant.

Over the years, this beloved drink made its way to the West, becoming a coffeehouse staple. The versions we often find, however, can be made from pre-mixed syrups that are heavy on sugar and light on authentic spice flavor. That’s why making it from scratch at home is such a game-changer. You control the sweetness, the spice level, and the quality of every single ingredient.

What makes this particular recipe stand out from the rest is the addition of fresh orange peel. It might sound like a small thing, but it has a huge impact. While traditional chai spices like cinnamon, cardamom, and cloves provide a deep, warming foundation, the orange peel introduces a bright, zesty top note.

The natural oils in the orange peel release a beautiful fragrance and a subtle citrus flavor that complements the ginger’s heat and cuts through the creamy richness of the milk. It elevates the entire drink, making it feel more complex and sophisticated, like something you’d be served at a high-end bistro. It turns a classic comfort drink into a truly special treat.

Ingredients for Spiced Chai Latte

The magic of a truly fantastic spiced chai latte lies in using fresh, whole spices. While ground spices can work in a pinch, taking a few extra minutes to toast the whole versions unlocks a depth of flavor that you just can’t get from a jar. Here’s what you’ll need to create this cozy masterpiece in your own kitchen.

• 2 cups water
• 2 black tea bags (or 2 tablespoons loose-leaf Assam or Ceylon tea)
• 1 cinnamon stick
• 8 green cardamom pods, lightly crushed
• 6 whole cloves
• 2 star anise
• 1-inch piece fresh ginger, thinly sliced
• ½ teaspoon whole black peppercorns
• 1 (3-inch) strip of fresh orange peel, white pith removed
• ¼ cup dark brown sugar, packed
• 4 cups whole milk (or oat milk for a creamy dairy-free option)
• ½ teaspoon pure vanilla extract
• Ground cinnamon, for garnish

A note on a few key ingredients. For the tea, a robust black tea like Assam or Ceylon is your best bet. Their strong, malty flavors can stand up to the bold spices without getting lost. When it comes to the orange peel, my secret ingredient, use a vegetable peeler to get a wide strip with as little of the white pith as possible. The pith is quite bitter and can throw off the balance of your latte.

Fresh ginger is also non-negotiable here. Its fiery, pungent kick is essential to the classic chai profile. For the milk, whole milk will give you the richest, creamiest result, but a good quality, full-fat oat milk is a fantastic dairy-free alternative that still provides that luxurious texture we’re after.

Step-by-Step Instructions For Making Spiced Chai Latte

Making your own chai concentrate is a simple process that will fill your home with the most wonderful, cozy aroma. We’ll start by waking up the spices and then create a rich syrup that you can mix with milk for the perfect latte every time. Grab a small saucepan and let’s get started.

1. Toast the Spices

In your small saucepan, combine the cinnamon stick, crushed cardamom pods, cloves, star anise, and whole black peppercorns. Place it over medium heat and stir constantly for about one to two minutes. This step, often called “blooming,” is crucial. Toasting the spices releases their essential oils, making them incredibly fragrant and deepening their flavor. You’ll know they’re ready when your kitchen starts to smell absolutely divine. Don’t walk away from the stove during this step, as whole spices can scorch quickly.

2. Simmer the Concentrate

Once the spices are toasted, add the water, sliced ginger, fresh orange peel, and dark brown sugar to the saucepan. Stir everything together and bring the mixture to a boil. As soon as it’s boiling, reduce the heat to low so it maintains a gentle simmer. Let it simmer for 15 minutes. This allows all those beautiful flavors to meld together and creates a sweet, spicy, and fragrant chai concentrate.

3. Steep the Tea

After 15 minutes of simmering, remove the saucepan from the heat completely. Now it’s time to add your black tea bags. Let them steep in the hot concentrate for exactly 5 minutes. It’s important not to over-steep the tea, as it can extract too many tannins and make your concentrate taste bitter. A simple kitchen timer is your best friend here.

4. Strain the Concentrate

Set a fine-mesh sieve over a heatproof liquid measuring cup or a glass jar. Carefully pour the chai concentrate through the sieve to separate the liquid from all the whole spices, ginger, and tea bags. Use the back of a spoon to gently press on the solids in the sieve. This will help you extract every last drop of that precious, flavorful liquid. Once you’re done, you can discard the solids.

5. Heat the Latte

Now you’re ready to assemble your spiced chai latte. For each serving, combine ½ cup of your warm, homemade chai concentrate with 1 cup of milk in a saucepan. Heat the mixture over medium heat, stirring occasionally, until it’s steaming and hot. Be careful not to let it come to a full boil, which can scald the milk and change its flavor.

6. Add the Vanilla

Remove the saucepan from the heat just as it starts to steam. Stir in the pure vanilla extract. Adding the vanilla off the heat ensures its delicate flavor isn’t cooked away, adding a final layer of creamy sweetness to your latte.

7. Froth and Pour

Pour your beautifully spiced chai latte into your favorite mug. If you love a foamy top like I do, now is the time to use a milk frother. If you don’t have one, you can pour the hot milk mixture into a jar, seal the lid tightly, and shake it vigorously for 30 seconds before pouring it into your mug.

8. Garnish and Serve

For the finishing touch, add a light dusting of ground cinnamon over the top. It looks beautiful and adds one last whisper of spice as you bring the mug up for that first perfect sip. Serve it immediately and enjoy the cozy moment you’ve created.

How To Serve Spiced Chai Latte

Serving this spiced chai latte is all about embracing the cozy, comforting experience it provides. The way you present it can turn a simple cup of tea into a truly special ritual, whether it’s for yourself or for company. The most classic way, of course, is to pour it steaming hot into a big, comfortable mug that you can wrap your hands around. That first sip on a chilly morning is pure bliss.

I love making a big batch on a Saturday morning and enjoying it with my husband while we read the paper. It pairs beautifully with all sorts of breakfast and brunch foods. The warm spices are a natural match for anything sweet and buttery. Think about serving it alongside:

• Freshly Baked Scones: A simple vanilla or cinnamon scone with a bit of clotted cream and jam is a heavenly companion.
• Biscotti: The crunchy texture of almond or ginger biscotti is perfect for dipping into the creamy latte.
• Cinnamon Rolls: Double down on the cinnamon! The sweetness of the roll is balanced by the spice in the chai.
• Shortbread Cookies: A simple, buttery shortbread cookie is an elegant and delicious pairing.

But don’t just save it for breakfast. A warm spiced chai latte is a wonderful afternoon pick-me-up, perfect for getting through that 3 p.m. slump. And on a cool evening, it’s a lovely, caffeine-light alternative to coffee to wind down with. You can even turn this recipe into an iced chai latte for warmer weather. Simply let the concentrate cool completely, then mix it with cold milk and pour it over ice. It’s wonderfully refreshing.

How To Store & Reuse Spiced Chai Latte Leftovers

One of the best things about this recipe is that it’s perfect for making ahead. The real star of the show is the chai concentrate, and it stores beautifully, allowing you to whip up a coffee shop-quality spiced chai latte in just minutes any time you want. I often double the concentrate recipe on a Sunday to have it on hand for the whole week.

Once you’ve strained your concentrate and it has cooled to room temperature, you can pour it into an airtight container. A glass jar with a tight-fitting lid works perfectly for this. Store it in the refrigerator, and it will stay fresh and flavorful for up to one week. The flavors may even deepen and become more complex after a day or two.

When you’re ready for a latte, there’s no need to start from scratch. Here’s how to use your stored concentrate:

• For a Hot Latte: Simply measure out ½ cup of the cold concentrate and 1 cup of milk into a saucepan. Heat it gently on the stove until steaming, just as you did in the original recipe. You can also heat the milk separately in the microwave and then pour in the cold concentrate.
• For an Iced Latte: This is even easier. Fill a glass with ice. Pour in ½ cup of the cold concentrate straight from the fridge, then top it off with 1 cup of cold milk. Give it a quick stir, and you have an instant iced spiced chai latte.

I don’t recommend mixing the concentrate and milk together for storage, as the milk won’t hold up as well. Keeping the concentrate separate is the key to having a fresh-tasting latte every single time. It’s a little bit of prep that makes busy mornings feel so much more luxurious.

Substitutions & Variations For Spiced Chai Latte

While I believe this recipe is pretty perfect as is, one of the joys of cooking at home is the ability to tweak things to your exact liking. This spiced chai latte recipe is very forgiving and easy to adapt. Whether you have dietary restrictions or just want to experiment with different flavor profiles, here are a few ideas to get you started.

Feel free to play around with the spices and sweeteners to create your own signature blend. Cooking should be fun, so don’t be afraid to make this recipe your own. Here are some of my favorite ways to switch things up:

• Sweetener Swaps: If you’re not a fan of brown sugar, you can easily substitute it with another sweetener. Maple syrup adds a lovely, earthy sweetness that pairs beautifully with the spices. Honey or agave nectar are also great options. Adjust the amount to your personal taste.
• Dairy-Free and Vegan Milks: This recipe is wonderful with non-dairy milk. I mentioned oat milk for its creaminess, but almond milk, soy milk, or even a rich coconut milk (from a carton, not a can) would be delicious. Just be sure to use an unsweetened version to control the overall sweetness.
• Spice Variations: The spice blend is a great starting point. You could add a few fennel seeds for a hint of anise flavor, a pinch of ground nutmeg for extra warmth, or even a tiny pinch of cayenne pepper to give your latte a surprising, spicy kick at the end.
• Caffeine-Free Version: If you want to enjoy this in the evening without the caffeine, simply substitute the black tea with a decaffeinated version or use rooibos tea, which is naturally caffeine-free and has a lovely red, earthy flavor.

You can also change up the citrus element. A strip of lemon or even grapefruit peel would offer a different kind of bright, zesty note that could be a fun experiment. The possibilities are nearly endless once you have the basic technique down.

5 FAQs About Spiced Chai Latte

Here are some straightforward answers to the most common questions I receive about this spiced chai latte recipe.

What makes this Spiced Chai Latte different from a coffee shop version?

The biggest difference comes down to freshness and control. Many coffee shops use a pre-made chai concentrate or syrup that can be overwhelmingly sweet and often relies on artificial flavorings rather than real, whole spices. When you see a barista pumping syrup into a cup, you’re getting a very different product than the one we’re making here. This homemade spiced chai latte starts with toasting whole spices, which creates a much more aromatic and complex flavor profile that you simply can’t get from a syrup.

Furthermore, you have complete control over the ingredients. You can adjust the sweetness to your exact preference, which is a game-changer if you find coffee shop versions too sugary. You also get to add my signature twist, the fresh orange peel, which adds a brightness and complexity that you won’t find in a standard commercial chai. Essentially, you’re trading convenience for unparalleled flavor, quality, and customization.

Can I make this Spiced Chai Latte ahead of time?

Absolutely, and I highly encourage it. This recipe is designed to be convenient for your busy life. The key is to make the chai concentrate in advance. The concentrate is the flavorful, spiced, and sweetened tea base before you add the milk. You can easily double or even triple the concentrate portion of the recipe, let it cool completely, and store it in an airtight jar in the refrigerator for up to a week.

When you’re ready for a latte, all you have to do is heat your desired amount of concentrate with milk on the stovetop or in the microwave. It takes just a couple of minutes to have a steaming, delicious latte ready to go. This makes it perfect for quick morning drinks or an easy afternoon treat without having to go through the whole process of toasting spices and simmering every time.

What is the best kind of tea for a Spiced Chai Latte?

For a traditional and robust spiced chai latte, you’ll want to use a strong black tea. The goal is to choose a tea that has enough body and flavor to stand up to the bold spices and creamy milk without getting lost. My top recommendations are Assam and Ceylon. Assam tea, from India, is known for its full-bodied, malty flavor, which is the classic choice for masala chai and provides a perfect, strong foundation.

Ceylon tea, from Sri Lanka, is another excellent option. It’s typically bold and brisk with some subtle citrus and spice notes of its own that can beautifully complement the other ingredients in the latte. You could even use a robust English Breakfast blend, which is often made with a mix of these types of teas. I would avoid more delicate teas like Darjeeling or green tea, as their nuanced flavors would likely be overpowered by the spices.

How can I make my Spiced Chai Latte frothy without a frother?

You don’t need a fancy espresso machine or a special frothing wand to get that lovely layer of foam on top of your latte. There are several simple kitchen hacks you can use. My favorite is the jar method. After you’ve heated your milk and chai concentrate, pour the mixture into a clean glass jar with a secure lid. Make sure not to fill it more than halfway to leave room for the foam to form. Screw the lid on tightly and shake it as hard as you can for about 30 to 45 seconds. The hot liquid will create a surprisingly stable and creamy foam.

Another option is to use a small whisk. While the latte is heating in the saucepan, whisk it vigorously back and forth until bubbles start to form and it becomes frothy. A French press also works wonders. Just pour the hot latte into the carafe and pump the plunger up and down quickly for about a minute until you have a thick foam. Any of these methods will give you that delightful coffee shop texture at home.

Is this Spiced Chai Latte recipe vegan-friendly?

Yes, it’s very easy to make this spiced chai latte recipe completely vegan. The concentrate itself is naturally dairy-free and vegan. The only two ingredients you need to swap are the milk and potentially the sweetener. For the milk, simply substitute the whole milk with your favorite plant-based alternative. As I mentioned, full-fat oat milk is a fantastic choice because its natural creaminess closely mimics dairy milk and it froths up beautifully.

Almond milk and soy milk are also great options. When it comes to the sweetener, the dark brown sugar used in the recipe is typically vegan. However, if you choose to substitute with honey, it would no longer be considered vegan. In that case, maple syrup or agave nectar would be perfect plant-based alternatives that still provide a wonderful flavor. With these simple swaps, you can enjoy a rich, creamy, and completely vegan spiced chai latte.

Try These Recipes Next

I hope you fall in love with this spiced chai latte as much as I have. There’s something so satisfying about creating your own little moment of comfort in a mug. It’s proof that a few simple, quality ingredients and a little bit of time can create something truly special.

If you enjoyed this recipe and are looking for more ideas to make your days a little more delicious, I think you’ll love some of the other collections we have here on the blog. Whether you need a quick weekday meal or a new breakfast favorite, I’ve got you covered.

Take a look at these posts for more inspiration:

• For more morning treats and brunch ideas, check out my favorite Easy Breakfast Ideas and Recipes.
• If you’re looking for delicious meals that are also kind to your wallet, you’ll find plenty in my list of Cheap Meal Ideas and Budget-Friendly Recipes.
• And for those nights when you’re wondering “what’s for dinner?”, I have over a hundred solutions in this roundup of 110 Easy Dinner Ideas.

Happy cooking, y’all!