We don’t really need an excuse to have a chai latte but if you want one let me remind you that winter is just around the corner and there would be no better beverage to enjoy in these coming cold days and nights than a big cup of it!
Spicy, warm and sweet, a chai latte makes a perfect choice to enjoy with a movie, a book or whatever it is that you like to spend your time doing.
In this post, I want to share with you the top 5 homemade chai tea latte recipes that you should not miss out on this winter!
Step up your chai latte game and enjoy this winter with some of the best flavors you could have imagined of!
For all of these delicious chai lattes you can use your favorite chai tea mix, chai tea bags, chai concentrate or make your own chai from scratch. And of course you can use the milk of your choice.
#1 Eggnog Chai Latte
Ingredients (yields 2)
- ⅔ cup Chai Concentrate
- ½ cup eggnog
- ⅔ cup milk (whole, 2%, or skim)
- whipped cream
- freshly grated nutmeg
Instructions
- Divide the chai concentrate between two microwave safe mugs. Combine the eggnog and milk in a blender and blend on high until frothy. Alternatively, you can combine the eggnog and milk in a measuring cup and use a hand frother to make them frothy. Divide the mixture between the two mugs. Microwave on HIGH for 1½ minutes, or until hot all the way through. Garnish with whipped cream and freshly grated nutmeg.
#2 Pumpkin Chai Latte
Ingredients Latte
- 1 tsp spiced chai
- ½ cup plain, unsweetened almond milk or milk of choice
- 2 tablespoons real pumpkin purée
- 1 tablespoon real maple syrup or honey
- ¼ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- Dash nutmeg
- Dash cloves
- Tiny dash salt
- ½ teaspoon arrowroot starch or cornstarch (optional to make latte more creamy
- 1 cinnamon stick or star of anise, coconut whipped cream (optional for garnish)
Optional coconut whipped cream
- 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer to chill while you’re at it.)
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
Instructions
- In a small saucepan, bring ½ cup water to a gentle boil. Remove the water from heat, add the tea and let it steep for 4 minutes. Before removing the tea squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.
- Add the almond milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt to the pan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy. (You can alternatively use an immersion blender, but I had much better results with my stand blender.)
- Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise.
- To make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and more firm when cold).
#3 Salted Caramel Chai Latte
Ingredients
(yields 4)
- 4 tsp black tea
- 3 inch piece fresh ginger, peeled and diced
- 1 cinnamon stick
- 1 tsp whole black peppercorns
- 10 whole cloves
- 6 whole cardamom pods, lightly crushed
- 1 whole star anise
- 1/3 c. salted caramel, plus more for drizzling
- 1/4 c. white sugar
- 2 cups whole milk
- whipped cream for serving
Instructions
- Bring a pot of water to a boil. Pour 1 1/4 cup of boiling water over tea bags in a heatproof bowl, then let tea steep for 10 minutes. Discard tea bags, squeezing out any extra liquid you can with a spoon.
- Add brewed tea, fresh ginger, cinnamon stick, peppercorns, cloves, cardamom, star anise, salted caramel, and sugar to a small saucepan. Bring to a simmer over medium-low heat, then simmer on low for 10 minutes. Mixture should have the consistency of a very thin syrup. Let steep 5 minutes longer, then strain through a fine-mesh strainer into a jar, discarding solids.
- Heat milk until it is just barely bubbling over low heat or in a microwave, then use a milk frother to froth. Divide chai syrup between four glasses, then add 1/2 cup milk to each glass and stir to combine. Top with whipped cream and a drizzle of caramel, and serve immediately.
#4 Turmeric Chai Tea Latte
Ingredients (yields 1) chai spice blend
- 3 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon fresh ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
turmeric chai latte
- 1 shot fresh brewed espresso
- 1 cup milk
- ¼ teaspoon chai spice blend
- turmeric to taste
Instructions
- Combine the cardamom, cinnamon, allspice, nutmeg, cloves and ginger. Set aside.
- Steam and froth the milk (or simply heat it if you do not have a frother or espresso machine).
- Whisk together the espresso, steamed milk, and ¼ teaspoon of the chai spice mixture.
- Spoon a bit of the foam on top.
- Sprinkle with turmeric and serve.
#5 Peppermint Chai Tea Latte
Ingredients
- 4 cups water
- 1 small cinnamon stick
- 6 cloves
- 1 tablespoon chopped fresh ginger or 1 teaspoon dried chopped ginger
- 1/8 teaspoon nutmeg
- 4 teaspoons dried peppermint leaves or 4 peppermint teabags
- 1 teaspoon cardamom pod
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- soy milk
- honey, sugar or maple syrup to sweeten
Instructions
- Crush your spices in a mortar and pestle.
- In a medium saucepan bring your water to a boil.
- Add the spices, cover and simmer for about 4 minutes.
- Remove from the heat and add the peppermint tea. Cover your pan and let steep for 3 to 4 minutes.
- You can leave longer if you want your tea stronger.
- Strain into your cups.
- Add milk and Sweeten as you desire.
What is your favorite chai latte and will you make any of these??