My daughter formed an addiction to Chai Lattes while studying on campus. I decided I could probably make a pot of tea for the price she was paying for one cup at the overpriced coffee store. Especially since latte is just Italian for milk and I can buy a half gallon of organic milk for the price of one of her store bought teas!
The ingredients are similar to other homemade Chai tea recipes, but I use a different technique that allows you to use ground spices without leaving a sludge at the bottom of your cup. I have tailored the spices to suit the tastes of my family. They prefer that I use a heavy hand with the cinnamon and a very light hand with the cloves. Adjust the spices and the sugar to your personal preferences.
The Chai Latte recipe is below, but here is a pictorial of the method I used:
In a medium sized pot, heat the milk, water, and the chai spices together until they begin to boil. Stir regularly to prevent the milk from scalding or forming a skin. Remove from heat as soon as the liquid begins to boil. 
Add the tea bags. Place the pot over a low heat and allow the tea bags to steep for 5 minutes. 
Place a colander over a container. Then line the colander with a thin cloth. I prefer a flour sack cloth.
Strain the tea through the thin cloth.
Remove the tea bags and squeeze any liquid out of them. 
Return the strained tea to the pot and add the honey or sugar. Heat over a low fire until the honey or sugar is completely dissolved. Serve immediately.
- 3 cups water
- 3 cups milk
- 4¼ teaspoons chai spice
- 6 black tea bags
- ⅓ - ½ cup honey or sugar
- In a medium sized pot, heat the milk, water, and the spices together until they begin to boil. Stir regularly to prevent the milk from scalding or forming a skin. Remove from heat as soon as the liquid begins to boil.
- Add the tea bags. Place the pot over a low heat and allow the tea bags to steep for 5 minutes. Place a colander over a container. Then line the colander with a thin cloth.
- Strain the tea through the thin cloth.
- Remove the tea bags and squeeze any liquid out of them.
- Return the strained tea to the pot and add the honey or sugar. Heat over a low fire until the honey or sugar is completely dissolved. Serve immediately.
Karen says
What a great idea! I can’t wait to try this.
Mallery Schuplin says
What a smart way to save money!
Pauline Wiles says
I confess I inhabit the middle ground on chai tea; Trader Joes do a powder mix which is pretty good, especially when frothed up with a little battery powered whizzer. But I like the look of the other chai recipes which are linked from this page!
Jacqueline says
So did you compare your costs per “campus size” cup? Should be a great deal!
Kim says
I love the simplicity of this recipe. I did not have a towel or cheese cloth I could strain with so I used coffee filters, just requires a little more work. Also, I didn’t have cardamom so I used ground allspice. I also didn’t have white pepper so I used a small pinch of coriander. I used 4 chai tea bags. LOVE IT! It was a bit strong for me so I added a teaspoon of vanilla syrup. That made all the difference in the world!
Kristin says
Do you think it would be ok to freeze these so they last longer?
Alea says
I am not sure. I think they should be fine, but you may have to whisk vigorously if the milk and honey have separated.
juliecache says
wonderful!
21st Century Housewife© says
Your Chai Tea sounds delicious, and I like the idea of being able to adjust the seasonings to taste as well.
Melodie says
Yum! This is perfect for this time of year. And I love homemade chai too – which reminds me I haven't had any all season! Ack! I'm seriously missing out!
Melynda says
Great technique Alea, and a pot of this on Christmas morning would be a nice substitute for those non-coffee people. Thanks.
Rebecca says
Sounds great! I'm thinking Christmas morning!
Donnie says
That sounds lovely and I have all those ingredients already. I sure hope to make this soon.