Vanilla Chai Latte Recipe at Home
Fall is finally here…and you know what that means!
It’s time to bring out all our favorite fall drinks: chai lattes, pumpkin spice, and mulled cider… A delicious Chai latte is a timeless classic. It brings to mind the idyllic crisp mornings, vibrant colors, and cozy cashmere sweaters.
Today I’m sharing my favorite healthy (and skinny!) recipe for a homemade chai latte. It tastes as good as a coffee shop version, is a fraction of the cost, and is low in calories when made with almond milk and stevia. It’s just the right amount of sweetness and spice, with just enough caffeine for a gentle energy boost. Watch the video below to see how simple it is and for a step-by-step guide.
- 2 Tablespoons loose chai tea, divided into two parts
- 3/4 cup milk, your choice. (dairy, almond, soy, coconut, etc)
- 3/4 cup hot water (just before boiling)
- Vanilla extract or vanilla syrup, if desired
- Sweetener of choice. I prefer honey or stevia.
- Cinnamon to garnish
How to Brew
1. Place 1 tablespoon loose tea in a tea bag or ball and steep in hot water for about 5 minutes.
2. While this steeps, place the remaining loose tea in another tea bag and put it in a saucepan with your milk. Warm the milk over low heat, stirring often.
3. Once the milk is simmering, remove from heat and add 1/2 teaspoon vanilla extract, or 1 tablespoon vanilla syrup, as well as any sweetener to the milk.
4. Finally, froth the milk if desired. Pour the milk over the steeped tea in your mug, and spoon the froth over the top. Sprinkle the cinnamon on the top, and enjoy your homemade vanilla chai latte!
Chai Latte Concentrate
– 10 cardamom pods, crushed
– 8 whole black peppercorns
– 8 whole cloves
– 4-inch piece of fresh ginger, sliced
– 4 cinnamon sticks
– 3 whole allspice (optional)
– 2 Tbsp. brown sugar (more or less to taste)
– 2 star anise
– 1 vanilla bean, sliced down the middle
– 1/8 tsp. nutmeg
– Or… 1/4 cup loose chai
– 4 black tea bags or 8 teaspoons loose black tea
– 4 cups water
How to Brew
Place all ingredients except tea bags in a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 15 minutes. Add tea bags and let steep for 5 more minutes. Pour mixture through a strainer and reserve the liquid for concentrate, and let cool to room temperature. Refrigerate up to one week.
Mix one part concentrate with 1 part milk (cow, almond, soy, coconut, etc.). Warm on the stove or microwave or pour over ice.