There’s something special about a Starbucks chai latte the perfect blend of spices, creamy milk, and just the right amount of sweetness. It’s like a warm hug in a cup, especially on a chilly day. But why wait in line or spend extra money when you can make this delicious drink at home?
With this copycat starbucks chai latte recipe, you’ll learn how to create your own chai concentrate and turn it into a delightful chai latte that rivals any starbucks shop version. Plus, you can customize it to your taste preferences!
Table of Contents
How To Make Starbucks Chai Latte
To recreate the Starbucks chai latte at home, we’ll start by making a homemade chai concentrate. This concentrate is a flavorful mixture of black tea and spices that you can store in the refrigerator and use whenever you crave a chai latte.
Once you have the concentrate, making the latte is as simple as mixing it with hot or cold milk. Gather the ingredients below and follow the instructions to perfect recreate this Starbucks Chai Latte Recipe at home
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Ingredients
For the Chai Concentrate:
- 4 cups water
- 8 black tea bags or 8 tablespoons loose leaf black tea
- 2 cinnamon sticks
- 10 green cardamom pods, lightly crushed
- 10 whole cloves
- 1/2 teaspoon black peppercorns
- 1 star anise (optional)
- 1/4 cup grated fresh ginger or 1 tablespoon ground ginger
- 1/2 cup sugar (adjust to taste)
- 1 tablespoon vanilla extract (optional)
For Each Chai Latte:
- 1/2 cup chai concentrate
- 1/2 cup milk (2%, whole, almond, etc.)
- Optional: whipped cream, cinnamon or nutmeg for topping
Instructions
Making the Chai Concentrate:
- In a large saucepan, combine the water, cinnamon sticks, cardamom pods, cloves, peppercorns, star anise (if using), and ginger.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer for 10-15 minutes to allow the spices to infuse.
- Add the black tea bags or loose leaf tea and steep for 5 minutes.
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean container.
- Stir in the sugar and vanilla extract (if using) until the sugar is completely dissolved.
- Allow the concentrate to cool to room temperature, then store it in the refrigerator for up to 2 weeks.
Making the Starbucks Chai Latte:
- Heat 1/2 cup of milk in a saucepan over medium heat until steaming, or microwave it until hot.
- Pour 1/2 cup of the chai concentrate into a mug.
- Add the hot milk to the mug and stir well to combine.
- If desired, top with whipped cream and a sprinkle of cinnamon or nutmeg.
For an Iced Starbucks Chai Latte:
- Fill a glass with ice.
- Pour 1/2 cup of chai concentrate over the ice.
- Add 1/2 cup of cold milk and stir to combine.
Tips For Getting Starbucks Chai Latte Recipe Right
- Whole Spices: Use whole spices for a strong taste in the concentrate. You can heat them in a dry pan before adding water to make them smell better.
- Good Black Tea: Pick a strong black tea like Assam or English Breakfast. Fresh tea tastes best.
- Don’t Steep Too Long: Don’t let the tea sit in the water more than 5 minutes. Too long makes it bitter.
- Crush Cardamom: Break the cardamom pods a little before cooking. This lets out more flavor.
- Check Sweetness: Taste the concentrate after adding sugar. Add more if you want, but remember milk adds sweetness too.
- Frothing Milk: Whole milk makes good foam because it has fat. Oat milk works well for non-dairy. Heat the milk to warm, not too hot, for best foam.
- Strain Well: Use a small-hole strainer to remove bits from the concentrate. Push the spices gently to get all the liquid.
- Fresh Ginger: Use fresh ginger for a sharp taste. Cut it thin so it mixes in better.
Servings and Pairings
This copycat starbucks chai latte recipe makes approximately 4 cups of chai concentrate, which is enough for about 8 servings of chai latte (using 1/2 cup concentrate per serving). Each chai latte is perfect for enjoying on its own or paired with your favorite breakfast items, snacks, or desserts. Here are some ideas to try with your chai latte.
Baked Goods
- Scones: Plain or vanilla scones go well with chai. Their soft, crumbly feel matches the spices. You can dip them in the latte for extra taste.
- Muffins: Blueberry or apple cinnamon muffins are good choices. Pick simple ones so they don’t fight with the chai flavor.
- Croissants: A buttery croissant is flaky and light. It lets the chai stand out.
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Cookies and Biscuits
- Shortbread: These buttery cookies are simple and strong. They’re good for dipping in the latte.
- Biscotti: Almond or plain biscotti stay hard when you dip them. They add a nice crunch.
- Ginger Snaps: These cookies have ginger like the chai. They taste good together.
Light Breakfast Items
- Oatmeal: A warm bowl of oatmeal with a little sugar or fruit feels nice with a hot chai latte.
- Toast with Butter: Plain toast with butter is simple. It goes well with the rich chai taste.
Storing
Ingredient Swap/Substitutes
If you don’t have everything or want to change some things for dietary preferences, here are some common substitutions you can make for your Starbucks Chai Latte Recipe.,
For the Black Tea
- Decaf Black Tea: Use decaf black tea bags or loose tea if you don’t want caffeine. It tastes a bit lighter but still good.
- Rooibos Tea: Try Rooibos tea for no caffeine. It’s sweet and nutty and works with the spices.
- Other Black Teas: Use teas like Darjeeling or Ceylon if that’s what you have. Each one changes the taste a little.
For the Spices
- Ground Spices: If you don’t have whole spices, use ground ones. Start with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and a tiny bit of ground black pepper. Add them near the end of cooking. They might make the drink cloudy or leave bits at the bottom.
- Change Amounts: Add more ginger if you like it strong. Use less cloves or skip them if you don’t like them.
- Missing Spices: If you don’t have star anise or cloves, it’s okay. Cinnamon, cardamom, ginger, and pepper are the main ones.
For the Milk
- Dairy Milk: Starbucks uses 2% milk, but whole milk makes it creamier. Skim milk keeps it light.
- Non-Dairy Milk: Lots of options work.
- Oat Milk: Creamy and froths well, a top pick.
- Soy Milk: Froths okay and tastes neutral with chai.
- Almond Milk: Lighter, less foam unless it’s a special blend. You’ll taste the nuts.
- Coconut Milk: Adds coconut taste and richness. Use the kind in a carton, not a can. It might not foam much.
For the Sweetener
- Honey: Gives a flower taste. It’s sweeter than sugar, so use less.
- Maple Syrup: Adds a warm, caramel taste. It mixes in easy.
- Brown Sugar: Makes it taste deeper than white sugar.
- Agave Nectar: A sweet liquid option, stronger than sugar.
- Sugar Substitutes: Try stevia or erythritol. Add a little at a time to see how sweet it gets.
- No Sweetener: Skip sugar in the concentrate. Add it to each latte if you want, or drink it plain.
Done and Dished
Now that you have this homemade Starbucks chai latte recipe, you can enjoy the comforting flavors of your favorite coffee shop drink anytime at home.
Feel free to experiment with the spices and sweetness to make it perfectly suited to your taste. Whether you prefer it hot on a cold day or iced for a refreshing treat, this chai latte is sure to become a staple in your beverage repertoire. So, grab your favorite mug, get cozy, and savor every sip of your homemade creation.
Ingredients
For the Chai Concentrate:
- 4 cups water
- 8 black tea bags or 8 tablespoons loose leaf black tea
- 2 cinnamon sticks
- 10 green cardamom pods, lightly crushed
- 10 whole cloves
- 1/2 teaspoon black peppercorns
- 1 star anise (optional)
- 1/4 cup grated fresh ginger or 1 tablespoon ground ginger
- 1/2 cup sugar (adjust to taste)
- 1 tablespoon vanilla extract (optional)
For Each Starbucks Chai Latte:
- 1/2 cup chai concentrate
- 1/2 cup milk (2%, whole, almond, etc.)
- Optional: whipped cream, cinnamon or nutmeg for topping
Instructions
Making the Chai Concentrate:
- In a large saucepan, combine the water, cinnamon sticks, cardamom pods, cloves, peppercorns, star anise (if using), and ginger.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer for 10-15 minutes to allow the spices to infuse.
- Add the black tea bags or loose leaf tea and steep for 5 minutes.
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean container.
- Stir in the sugar and vanilla extract (if using) until the sugar is completely dissolved.
- Allow the concentrate to cool to room temperature, then store it in the refrigerator for up to 2 weeks.
Making the Starbucks Chai Latte:
- Heat 1/2 cup of milk in a saucepan over medium heat until steaming, or microwave it until hot.
- Pour 1/2 cup of the chai concentrate into a mug.
- Add the hot milk to the mug and stir well to combine.
- If desired, top with whipped cream and a sprinkle of cinnamon or nutmeg.
For an Iced Starbucks Chai Latte:
- Fill a glass with ice.
- Pour 1/2 cup of chai concentrate over the ice.
- Add 1/2 cup of cold milk and stir to combine.
