Chai latte from scratch with whipped cream is perfect for those cold winter days and nights. You’ll never want to go back to store-bought chai after making this!

Chai Latte from Scratch

Masala chai is a spiced tea drink common in India. Masala chai means mixed-spice tea. In the U.S., we shorten masala chai to just chai, which means tea. (So it’s incorrect to say ‘chai tea’ since that’s saying ‘tea tea.’)

Chai is made by brewing black tea with Indian spices. There is no universal chai spice blend that everyone uses. However, you’ll taste some overlapping flavors like cardamom, ginger, star anise, cloves, and cinnamon with each version.

To make chai from scratch, I created my own chai spice blend using a bunch of different spices.

RELATED: Starbucks Chai Tea Latte Copycat

Recipe Highlights

• After many tests, this recipe was found to have the best flavor and combination of spices.
• The recipe yields 4 1-cup servings, but you can double the ingredients if you want to make more.
• Find expert tips for making the perfect chai latte from scratch, plus how to make a rich whipped cream from home.

3 tips to make it Easy & delicious

1. Use a basic black tea

Indian black tea is the best tea to use in a chai latte recipe. Assam tea with its full-bodied, strong flavor is great since it can hold up to the spices.

2. Use whole spices whenever possible

I use a blend of spices (whole and ground) and I’ve found whole spices have a richer depth of flavor than ground spices. I only use ground spices if it’s the only option.

3. Whip cream using a handheld milk frother

My secret to making whipped cream for drinks in seconds.

Chai Latte INgredients

• Assam black tea 
• Spices: Cinnamon sticks, cardamom pods, whole cloves, star anise, black peppercorns, ground nutmeg, ground ginger, ground cinnamon
• Vanilla extract
• Brown sugar
• Milk (any kind)
• Heavy cream
• Sugar
• Filtered water

My Black Tea Pick:

How to Make Chai Latte From Scratch

1. MAKE CHAI CONCENTRATE

Crush or chop star anise, cloves, and cardamom pods into smaller pieces so that the flavors can be infused better.

In a saucepan, add all ingredients for chai concentrate except the vanilla extract. The vanilla extract will get added later.

Use filtered water if you can since it’ll make your tea taste better.

On low heat, let the tea and spices simmer. Stir occasionally.

This can be made ahead of time and into multiple batches to heat up for chai lattes throughout the week.

Tea Sommelier’s Tip: Since there are so many spices and flavors combined together, you don’t need to use the highest quality black tea. Feel free to use tea sachets or tea bags instead of loose tea.

Strain out tea and spice solids using a mesh strainer.

Add vanilla extract. The chai concentrate is now done!

2. HEAT MILK

Bring milk to simmer on the stovetop. When you see little bubbles form along the edges, take it off the heat. Keep an eye on it to make sure it doesn’t boil.

3. MAKE WHIPPED CREAM

There are a few ways to make whipped cream and the easiest I’ve found is using a handheld milk frother to whisk the heavy cream and sugar together. Use a tall container so that you don’t make a mess.

I like to make the cream with soft peaks and not too stiff so it lays on top of the chai latte better, spreading out on top.

4. ASSEMBLE DRINK

This recipe makes 4 servings so divide each part (chai concentrate, milk, whipped cream) into 4 cups.

Start by pouring half a cup of the chai concentrate into a mug.

Add the hot milk, leaving room on top for the whipped cream.

Spoon on the whipped cream. 

Optional: Garnish with ground cinnamon and a whole star anise.

Expert Tips

• This recipe makes a chai concentrate so you can make it ahead of time and store it in the refrigerator. 
• The chai concentrate can be used to make iced chai lattes in the summer.
• I’m using loose tea but you can use tea sachets or tea bags instead. Instead of 2 tablespoons loose tea, use 4 tea sachets or 6 tea bags.
• Chai made from scratch is so much better than store bought since you control what goes into it so customize it however you like!
• Any milk can be used, but whole milk will have the creamiest texture.

Questions You May Have

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