Technique · 03
The chai latte. Spice, milk, and a little patience.
Brew it double-strength so the masala survives the milk. Simmer it if you've got the time, steep it hard if you don't. Either way: strong, then sweet, then steam.
The short answer
A chai latte is strong-brewed spiced black tea cut with steamed, frothed milk and sweetened. Brew the chai double-strength — more tea, less water — so the cinnamon and cardamom carry through the milk, then add an equal part of frothed milk. Add a shot of espresso for a dirty chai.
The idea
Café chai lattes are usually syrup; the homemade version is better and barely harder. The only thing standing between you and a proper one is strength — brew the spice concentrated enough that milk deepens it instead of drowning it. Simmer it on the stove if you want it richer still.
The method
6 steps. No shortcuts.
- 01
Brew it double-strength
One chai sachet (or 1.5 teaspoons loose) in just 4oz of boiling water, steeped a full 5 minutes. You want a concentrate the milk can’t drown.
- 02
Or simmer it for depth
For a richer cup, skip the water and simmer the tea directly in the milk on the stove for 3–4 minutes on low heat. Watch it — chai-spiced milk climbs the pot fast.
- 03
Sweeten while it’s hot
Honey, maple, or sugar dissolves clean into the hot tea. Chai wants a touch more sweetness than you’d expect — it’s what makes the spice bloom.
- 04
Froth the milk
4–6oz, warmed and frothed until glossy. Whole milk for body, oat for the best non-dairy foam.
- 05
Combine and crown
Pour the milk into the concentrate, holding the foam back with a spoon so the liquid goes in first, then spoon the foam on top.
- 06
Dust it
A little ground cinnamon or freshly grated nutmeg across the foam. Now it looks like the café version — and tastes like more.
What it takes
The short shopping list.
Paper bags
Tazo Classic Chai Black Tea
The blend that built the American chai latte. Full masala — black pepper, cardamom, ginger, cinnamon, star anise — and it brews bold enough to take milk.
Accessories
Bodum Bistro Battery-Powered Milk Frother
Warms and foams the milk in seconds. The difference between a chai latte and a mug of spiced tea is the foam on top.
Paper bags
Numi Organic Rooibos Chai
The caffeine-free swap. All of the chai spice over steamed milk, none of the buzz — an evening chai latte that won't keep you up.
House rule
The milk halves everything. Brew the chai like you mean to be remembered.
FAQ
Chai Latte, answered.
What is a dirty chai? +
A dirty chai is a chai latte with a shot of espresso added. The coffee sharpens the spice and adds a caffeine kick on top of the black tea. Leave it out for a clean, tea-only chai latte.
How do you make a caffeine-free chai latte? +
Use a rooibos chai instead of black-tea chai. Rooibos carries the full spice profile — cinnamon, cardamom, ginger — with zero caffeine, so it works as an evening latte.
Why brew chai double-strength for a latte? +
Milk dilutes the tea by roughly half. If you brew chai at normal strength, the milk drowns the spice and you get beige milk. Concentrate it first so the masala still reads through the milk.
Is stovetop or steeped chai better? +
Simmering the tea directly in milk on the stove gives a richer, rounder cup and is the traditional method. Steeping a concentrate in water and adding frothed milk is faster and nearly as good.