Learn how to make the most creamy and dreamy vanilla chai latte from scratch using ingredients you most likely already have in your kitchen! This super easy vanilla chai tea latte recipe is full of sweet spices and tastes anything but simple. It only takes minutes to fix a quick cup that you can enjoy sipping all morning!
This recipe has been in the making for about 12 years. Ever since I had my first chai tea latte at a local coffee shop, I knew I would be going home to recreate my own recipe. It’s been tweaked over the years for the perfect combination of spice too sweet. I like a good spicy tea, but finding the perfect blend took a while. You will notice my recipe doesn’t have any nutmeg in it. While I ADORE nutmeg and have been known to overuse it, I found it was too overpowering (even in a super small amount) for this tea. My goal was for the spices to blend well and the vanilla to shine through. I hope you enjoy this recipe as much as I do!
Why You Will Love This Vanilla Chai Tea Recipe
- Perfectly spicy and sweet with a vanilla overtone.
- Lightly caffeinated for a pick-me-up.
- Beautiful color.
- Tastes amazing.
What is a Vanilla Chai Tea?
Chai means tea. So you could also call this a spiced vanilla tea latte. Chai is the traditional way of preparing tea in India which includes black tea, milk, and a mixture of spices including cardamom, pepper, cinnamon, ginger coriander, nutmeg, star anise, cloves, and fennel.
What is in a Vanilla Chai Tea?
There are 10 ingredients in this recipe, but don’t let that stop you from making this amazing latte. It’s really easy, and most likely you have all of them in your pantry or fridge.
- Cinnamon – one of the stars of the spice world! I use ground cinnamon in this recipe.
- Fresh Ginger Root – ginger is said to be one of the healthiest spices on the planet. It’s so easy to purchase fresh from the produce section, but also can be purchased as a dried powder.
- Whole Dried Cloves – you can also use ground cloves but I like the fresh full flavor of grinding my own. If you opt for ground, use 1/8 teaspoon instead.
- Whole Dried Coriander – you can also use ground coriander. If you chose this option use 1/8 teaspoon of ground coriander.
- Whole Black Peppercorns – whole peppercorns can’t be beaten on their freshly cracked flavor. They are easily purchased at most supermarkets or even online.
- Milk – Use whatever kind you like! I added several options in the “Variations” section below!
- Water – use fresh filtered water if possible. Great-tasting water makes the best tea.
- Strong Black Tea- I typically use English Breakfast Tea because I always have it on hand. Other black teas should work in this recipe as long as it is a strong tea that holds up well when mixed with milk and sugar.
- Brown Sugar – is really a highlight in this recipe helping all the spices to blend well. I think switching from regular table sugar to brown sugar was the key to creating the perfect recipe.
- Vanilla – use homemade real vanilla extract if you can! My mother-in-law gives me a bottle (sometimes several!!) for Christmas each year, and honestly, it’s my favorite. I try to make it last as long as I can.
How to Make a Vanilla Chai Tea
Supplies
- Small Pot
- Stirring Spoon
- Measuring Spoons
- Liquid Measuring Cup
- Mortar and pestle
Ingredients:
- 1 teaspoon Cinnamon
- 1 teaspoon Fresh Ginger, roughly chopped
- 1/4 teaspoon Cloves
- 1/4 teaspoon coriander
- 1/4 teaspoon black pepper
- 1 Cup Milk
- 1 Cup Water
- 2 Teabags of Strong Black Tea (I like English Breakfast)
- 2 teaspoons of Brown Sugar
- 2 teaspoons Vanilla
Instructions:
- Place spices in a mortar and pestle and lightly crush and blend spices together.
- Place a small pot on the stovetop and add water and ginger.
- Bring to a boil and reduce heat to a low simmer.
- Stir in spices, milk, brown sugar, and vanilla.
- Add in tea bags. (Be sure to remove any paper labels attached first!)
- Cover the pot with an appropriate lid.
- Turn off the heat and allow too steep for 7 minutes.
- Strain or scoop out ginger and teabags, (I like to use a tea bag squeezer or use a small stainless steel strainer over my teacup for less clean-up.)
- Enjoy your Vanilla Chai Latte.
Tips and Variations:
- While adding extra vanilla is a common baking practice, and even expected, I don’t recommend doing that for this recipe. It will taste slightly alcoholic.
- The brown sugar really is amazing in this tea and I highly recommend trying it at least once. However, if you don’t have any on hand or are sugar-free, on a paleo diet, etc, try some of these sweetener options: table sugar, agave, maple syrup, molasses, or stevia.
- Milk variations include oat milk, almond milk, soy milk, whole milk, sweetened condensed milk (note: if you try this option leave out the sugar as it is already sweetened.), or half and half.
- Mix in 2 Tablespoons of canned pumpkin for a pumpkin vanilla chai latte.
Dietary Considerations
- Gluten-Free
Questions:
Does Chai Tea have caffeine?
Yes, it does. Chai tea is made with black tea which typically contains caffeine although the amount varies on tea variety and the time allowed to steep.
How do I store Vanilla Chai?
If you have any leftovers, it will store just fine in the fridge overnight. Since this recipe contains milk, refrigeration is very important to keep it from spoiling. The next day, give it a stir and it will taste just as wonderful. Maybe think of Iced Vanilla Chai instead!
Is Vanilla Chai Healthy? See here for more vanilla marsala tea benefits!
More Tea Recipes You Will Love
I hope you enjoy this tea recipe. Leave a comment below and let’s connect!
A Cup of Tea Makes Everything Better.”
– author unknown
Vanilla Chai
Ingredients
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Cloves
- 1/4 Teaspoon Coriander
- 1/4 Teaspoon Black Peppercorn
- 1 Teaspoon Fresh Ginger Root Roughly Chopped
- 1 Cup Water
- 1 Cup Milk
- 2 Tea Bags
- 2 Teaspoons Brown Sugar
- 2 Teaspoon Vanilla
Instructions
- Place spices in a mortar and pestle and lightly crush and blend spices together.
- Place small pot on stovetop and add water and ginger.
- Bring to a boil and reduce heat to a low simmer.
- Stir in spices, milk, brown sugar, and vanilla.
- Add in tea bags. (being sure to remove any paper labels attached first!)
- Cover pot with appropriate lid.
- Turn off heat and allow too steep for 7 minutes.
- Strain or scoop out ginger and teabags, (I like to use a tea bag squeezer or use a small stainless steel strainer over my teacup for less clean up.)
- Enjoy your Vanilla Chai Latte.
Notes
- While adding extra vanilla is a common baking practice, and even expected, I don’t recommend doing that for this recipe. It will taste slightly alcoholic.
- Brown sugar really is amazing in this tea and I highly recommend trying it at least once. However, if you don’t have any on hand or are sugar free, on a paleo diet etc, try some of these sweetener options: table sugar, agave, maple syrup, molasses, or stevia.
- Milk variations include: oat milk, almond milk, soy milk, whole milk, sweetened condensed milk (not: if you try this option leave out the sugar as it is already sweetened.) or half and half.
- Add 2 Tablespoons of canned pumpkin for a pumpkin vanilla chai latte.
This website provides approximate nutrition information for convenience and as a courtesy only.
This sounds amazing! I’ll have to try this!
It’s good, but what about cardamom? I wasn’t expecting corisnder. Everybody has different tastes, I know.
You’re welcome to add cardamom if you’d like! I’d love to hear how you like it!