Homemade Starbucks-Style Chai Tea Latte

Why You’ll Love This Recipe

• Deep, café-style spice infusion balanced with smooth, creamy milk.
• Uses pantry-friendly whole spices for vibrant, authentic flavor.
• Sweetness and strength you can dial in to match your favorite shop order.
• Works with dairy or non-dairy milk and scales easily for a crowd.

Grocery List

• Produce: Fresh ginger (1 small knob)
• Dairy: Whole milk (or barista oat/almond milk)
• Pantry: Black tea (Assam/English Breakfast), green cardamom pods, cinnamon stick, whole cloves, sugar or honey, ground cinnamon (optional), vanilla extract (optional)

Full Ingredients

Chai Concentrate

• 2 cups (480 ml) water
• 6 green cardamom pods, lightly crushed
• 1 cinnamon stick (3 in / 8 cm)
• 4 whole cloves
• 1-inch (2.5 cm) piece fresh ginger, thinly sliced
• 4 black tea bags (Assam or English Breakfast), or 4 tsp loose leaf in a tea filter
• 1/4 cup (4 tbsp) sugar or honey (reduce to 2–3 tbsp for less sweetness)
• Optional: 1/2 tsp pure vanilla extract

Milk & Finish

• 1 1/2 cups (360 ml) whole milk (2% or barista-style oat milk also work)
• Pinch ground cinnamon for dusting (optional)

Step-by-Step Instructions

Step 1: Lightly crush and prep spices

Use the side of a knife or a rolling pin to gently crush the cardamom pods to expose the seeds. Break the cinnamon stick if needed. Slice the ginger thinly. This increases surface area and extracts more flavor in a short simmer.

Step 2: Simmer the masala spices

Combine water, cardamom, cinnamon, cloves, and ginger in a small pot. Bring to a lively simmer over medium heat (about 205°F / 96°C). Partially cover and simmer for 10 minutes. Aim to reduce the liquid slightly; you’re building a concentrated base. If using ground spices instead of whole, simmer just 2–3 minutes to prevent bitterness and cloudiness.

Step 3: Add tea and steep

Turn off the heat. Add black tea bags (or a tea filter with loose leaf). Steep for 5 minutes—no longer—to keep the flavor bold but not overly tannic. Remove and discard tea immediately after steeping.

Step 4: Strain and sweeten

Strain the spiced tea through a fine mesh sieve into a heatproof measuring jug. You should have about 1 1/2 cups (360 ml) of concentrate. If you’re short, top up with hot water to reach 1 1/2 cups. Stir in sugar or honey until dissolved. Add vanilla, if using.

Step 5: Steam or froth the milk

With a steam wand: Submerge the tip just below the surface to introduce minimal air, then sink deeper, spinning the milk until it reaches 140–150°F (60–65°C). You want glossy, paint-like microfoam with fine bubbles. Without a steam wand: Heat milk on the stovetop until 150°F (65°C), then plunge in a French press 15–20 times or whisk vigorously to create microfoam. Do not exceed 160°F (71°C) or the milk will scald.

Step 6: Assemble and serve

Warm two 12-oz mugs with hot water and discard the water. Pour 6 oz (180 ml) hot chai concentrate into each mug. Top with 6 oz (180 ml) steamed milk, holding back foam, then spoon a 1/2-inch cap of microfoam on top. Dust lightly with ground cinnamon, if desired. Sip immediately while hot and aromatic.

Pro Tips

• Assam tea delivers the boldest, malty backbone that stands up to milk; avoid delicate teas.
• Control bitterness by steeping tea no longer than 5 minutes and keeping milk below 160°F (71°C).
• Adjust sweetness to taste: 2 tbsp sugar per serving mimics coffeehouse sweetness; reduce for a lighter cup.
• Make a batch: The concentrate doubles or triples easily—just keep the 2 cups water → 1 1/2 cups finished concentrate ratio.
• For extra-smooth body, strain through a coffee filter after the sieve.

Variations

• Iced Chai Latte: Chill the sweetened concentrate. Pour 6 oz concentrate over ice and top with 6 oz cold milk.
• Dirty Chai: Add 1 shot (1 oz) freshly pulled espresso per mug before adding milk.
• Dairy-Free: Use barista-style oat milk for the best microfoam and a naturally sweet finish.

Storage & Make-Ahead

Refrigerate chai concentrate (sweetened) in a sealed jar for up to 7 days. Reheat gently to steaming (about 160°F / 71°C) before serving, or use cold for iced lattes. For longer storage, freeze concentrate in ice cube trays, then transfer to a bag for up to 2 months; thaw only what you need. Froth milk fresh for the best microfoam.

Nutrition (per serving)

Approximate for one 12-oz latte made with whole milk and 2 tbsp sugar: 210 calories; Fat 6 g; Carbohydrates 34 g; Protein 6–7 g; Sodium 90 mg; Caffeine ~90–110 mg. Values will vary with milk type and sweetener.