Thai Chai Latte Recipe with Black Tea and Warm Spices

This Thai chai latte is a spiced black tea drink made with ginger, cinnamon, cardamom, star anise, and creamy milk, served hot or over ice. It is a fusion-inspired take on Thai-style tea and spiced chai: simmering the spices first brings out their aroma, while adding milk after straining keeps the tea smooth and easy to adjust.

Ingredients

2 cups (475 ml) water
2 tablespoons (8 g) loose-leaf Assam or other strong black tea
1 cinnamon stick, about 2 inches (5 cm) long
2 whole star anise pods (about 1 g)
4 green cardamom pods (about 1 g), lightly crushed
3 whole cloves
4 thin slices fresh ginger, about 10 g
2 tablespoons (25 g) granulated sugar, or to taste
1½ cups (360 ml) whole milk
½ teaspoon (2.5 ml) vanilla extract
A small pinch of fine salt
For iced servings: 1 cup (about 140 g) ice per glass

Instructions

Prepare the spices and ginger. Lightly crush the cardamom pods with the flat side of a knife or the bottom of a sturdy cup so they open without turning to powder. Slice the ginger and measure the tea, sugar, milk, and vanilla. Keeping the spices whole or coarsely cracked makes the finished tea easier to strain and prevents a dusty, bitter taste.
Simmer the spice infusion. Add the water, cinnamon stick, star anise, cardamom, cloves, and ginger to a small saucepan. Bring it just to a boil over medium-high heat, then lower the heat and simmer gently for 5 minutes. A lively rolling boil is unnecessary; a gentle simmer draws flavor from the spices without reducing the water too quickly.
Steep the tea. Turn off the heat, add the black tea, and cover the saucepan. Steep for 4 minutes, then taste a spoonful. If you prefer a stronger, more assertive tea flavor, let it steep for 1 additional minute, but avoid leaving the leaves in for a long time because the drink can become astringent. Loose tea is easiest to strain, but a tea infuser or a few tea bags can also be used.
Strain and sweeten. Pour the tea through a fine-mesh strainer into a heatproof jug or bowl, pressing the solids gently once to release liquid without squeezing them hard. Stir in the sugar and pinch of salt until dissolved. Add the vanilla. Taste the concentrate before adding milk; the spices and black tea should be noticeable, and the sweetness should be enough to balance their slight bitterness.
Warm the milk. Rinse the saucepan, pour in the milk, and warm over low to medium-low heat for about 2 minutes, stirring occasionally. Remove it as soon as it is steaming; do not let it boil, which can cause a skin to form or milk to scorch on the bottom. For a foamy top, whisk briskly or use a handheld milk frother after warming.
Combine and serve. Divide the spiced tea between two mugs and pour in the warm milk, using roughly three parts tea to two parts milk as a starting point. Stir and adjust with extra milk or sugar to taste. For iced lattes, let the strained, sweetened tea cool briefly, divide ice between two tall glasses, pour the tea over it, and top with cold milk. Stir before drinking, since the tea and milk may settle into layers.

Tips

Choose a robust tea. Assam is malty and stands up well to milk and spices; Ceylon or another strong black tea also works. Delicate green or white tea tends to disappear beneath the ginger and whole spices. If using tea bags, use 2 standard bags in place of the loose tea and remove them after the same steeping time.
Crack, do not grind, the spices. Opening the cardamom pods helps release their flavor, but finely ground spices cloud the drink and can leave grit at the bottom. If you only have ground spices, use a small pinch of each rather than the whole-spice amounts, simmer briefly, and strain through a fine coffee filter or a very fine sieve.
Adjust sweetness after brewing. Two tablespoons of sugar gives a gently sweet latte, not the very sweet profile of some Thai tea-shop drinks. Add more a teaspoon at a time if you like it sweeter. If using sweetened condensed milk as part of the milk, begin with less or no added sugar and sweeten only after tasting.
Use Thai tea mix thoughtfully. Packaged Thai tea mix is a convenient substitute for the loose black tea and may already contain flavoring, coloring, or sugar. Follow its package steeping amount, omit or reduce the added sugar, and consider leaving out some of the spices so they do not overpower the mix. Its flavor will be more like familiar Thai iced tea than this freshly spiced version.

Serving Suggestions

Serve the latte immediately in warmed mugs for a cozy hot drink, with the milk lightly frothed if you want a café-style finish. A small dusting of cinnamon is optional, but keep it light so it does not dominate the aroma. The drink pairs well with a not-too-sweet breakfast, toast, or a simple afternoon snack; sweet pastries can make an already sweetened latte feel heavy.

For an iced version, use plenty of ice and cold milk. The ice will dilute the tea gradually, so brew the concentrate at full strength rather than adding extra water. If you are making iced drinks for guests, set out the strained tea, milk, ice, and sweetener separately so each person can choose a stronger, creamier, or sweeter glass. The tea concentrate should be cool before it goes over ice if you want to avoid rapid melting.

Variations

Make it dairy-free: Replace the whole milk with an equal amount of oat, soy, or coconut milk. Barista-style oat milk gives a creamy texture and foams readily; soy milk has a fuller, more neutral finish. Canned coconut milk is rich, so use half coconut milk and half water or a lighter carton-style coconut beverage if you do not want it to dominate the spice. Unsweetened alternatives make it easiest to control the sugar.

Use condensed milk: For a sweeter, richer Thai-tea-shop feel, stir 1 to 2 tablespoons (20 to 40 g) sweetened condensed milk into each serving, then reduce or skip the granulated sugar. You can still add a splash of regular milk to loosen the drink. Condensed milk is much sweeter than ordinary milk, so add it gradually and taste before adding more.

Make a stronger concentrate: For a bolder iced latte, increase the black tea to 2½ tablespoons (about 10 g) while keeping the water and spice quantities the same. Keep the steep at 4 to 5 minutes rather than extending it substantially; extra tea leaves strengthen the brew without extracting as much harshness as a very long steep. You can also reduce the milk in each glass for a more tea-forward drink.

Change the spice balance: Add one more slice of ginger for sharper warmth, or use only one star anise pod if its licorice-like aroma is too prominent. A thin strip of orange peel can add a bright citrus note; remove it with the spices before serving. These are flexible flavor choices rather than requirements, and the drink will still work if one whole spice is unavailable.

Storage and Reheating

For the best texture, store the strained, sweetened tea separately from the milk. Transfer it to a clean, covered container and refrigerate within 2 hours of brewing. It keeps for up to 3 days in the refrigerator; discard it sooner if it develops an unusual smell or appearance. The spice flavor may become a little stronger as it sits, so taste and adjust with milk when serving. Do not leave brewed tea or a milk-based latte at room temperature for more than 2 hours.

Refrigerate leftover milk separately in its original container and follow its use-by guidance. If the latte has already been mixed, cover and chill it promptly and use it within 1 to 2 days for the best flavor. Separation is normal; stir or shake it gently before serving. Reheat a single portion slowly in a saucepan over low heat or in short microwave intervals, stirring between intervals, and stop when steaming. Avoid boiling it, and do not repeatedly cool and reheat the same portion. For iced drinks, pour chilled tea over fresh ice and add cold milk rather than reheating.

Frequently Asked Questions

Is Thai chai latte the same as Thai iced tea?
Not exactly. Thai iced tea commonly uses strongly brewed black tea or a prepared Thai tea blend, then is served with sweetened condensed milk or other milk. Chai typically highlights a combination of spices. This recipe brings the two ideas together with black tea, whole spices, and milk, and it can be served hot or iced.

Can I make the tea ahead?
Yes. Brew and strain the spiced tea, stir in the sugar and vanilla, then cool and refrigerate it in a covered container for up to 3 days. Warm only the amount you need and add freshly warmed milk. For an iced latte, use the chilled tea directly. Keeping the tea and milk separate makes it easier to adjust each serving and helps preserve the milk’s texture.

Why did my latte taste bitter?
The most common cause is steeping the tea too long, especially if the leaves remain in the hot spice infusion while you prepare other ingredients. Strain after 4 to 5 minutes and avoid pressing the tea leaves hard. Very finely ground spices can also make a drink taste harsh or gritty. Use whole spices or crack them coarsely, and simmer gently rather than boiling the infusion hard.

Can I use chai tea bags or a Thai tea mix?
Either can work, although each changes the result. Chai tea bags already contain spices, so steep them in the spiced water only if you want a more intense flavor; otherwise omit the extra whole spices. Thai tea mix usually gives a more familiar Thai tea character and may be sweetened, so check its label and reduce the sugar. Follow the package directions if they call for a different tea quantity.

How do I make it less sweet or more creamy?
For a less sweet drink, leave out the sugar at first and add only what you want after mixing in the milk. For a creamier latte, increase the milk a little or use whole milk, oat milk, or a small spoonful of condensed milk. If adding milk makes the tea flavor too mild, brew with a little more tea next time rather than simmering the leaves longer.

Can I make a larger batch?
Yes. Multiply the ingredients evenly and use a saucepan large enough to let the water and spices simmer without crowding. Keep the same gentle simmer and steeping times; a larger batch does not need a longer steep. Strain the tea into a heatproof container, cool it promptly, and refrigerate it within 2 hours. Store the milk separately and combine each serving when ready.

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