Vanilla Chai Latte
This vanilla chai latte is my favorite way to warm up on a cold Montana morning. Whole spices steep in milk until the kitchen smells like a spice market, then real vanilla bean and a splash of vanilla maple syrup round it all out. It is creamy, cozy, and only lightly sweet.
I first shared this recipe years ago as a masala chai latte, adapted from my well-worn 75th anniversary edition of the Joy of Cooking. I had cut the sugar and added more spice. It was good. But it got even better.
Last week I made it with my culinary class at Flathead Valley Community College. We skipped the sugar entirely and sweetened it with Wild Montana Foods Vanilla Maple Syrup, then stirred in a spoonful of vanilla bean paste. Everyone loved it, and I knew it was time to update the recipe.
Why you’ll love this vanilla chai
- Real spice, not a boxed mix. So many coffee shops use a syrupy chai concentrate. This one is robust and fragrant.
- No refined sugar. Vanilla maple syrup sweetens it, and you control how much.
- Real vanilla. Vanilla bean paste or a split vanilla bean gives you warm vanilla flavor and those pretty black specks.
- Easy pantry ingredients. Cinnamon, cloves, cardamom, peppercorns, fresh ginger, and black tea.
Ingredients for vanilla chai tea
- Whole spices: green cardamom pods, whole cloves, black peppercorns, and cinnamon sticks. Lightly crush the cardamom pods to release their oils.
- Fresh ginger: sliced into thin rounds. No need to peel.
- Black tea: any plain black tea bags work. Assam is classic.
- Milk: 2% or unsweetened almond milk. Both are creamy and rich.
- Vanilla: 1 tablespoon vanilla bean paste or 1 vanilla bean, split and scraped.
- Vanilla maple syrup: to sweeten. Honey works too.
Vanilla Bean Paste or Vanilla bean?
Either one works. A split vanilla bean steeps right along with the spices, so its flavor infuses the whole pot. Vanilla bean paste is stirred in after straining, so the specks stay in your cup instead of in the strainer. Paste is quicker; the whole bean is a little more luxurious.
Don’t toss the used vanilla pod. Rinse it, let it dry, and tuck it into a jar of sugar for homemade vanilla sugar.
Do you need espresso?
When I order a chai latte at a coffee shop, I add a shot of espresso. With this homemade vanilla chai latte I don’t. The black tea kept me going all morning without the jitters. If you want a “dirty” vanilla chai, add a shot.
FAQ- Every question you have about vanilla bean chai lattes
Vanilla chai is spiced black tea, usually simmered with milk, flavored with vanilla. The classic spices are cardamom, cinnamon, cloves, ginger, and black pepper.
Vanilla chai tea is the spiced tea itself. A vanilla chai latte is that tea topped with steamed or frothed milk.
Yes. Use 2 teaspoons of pure vanilla extract and stir it in after straining. You’ll lose the vanilla specks, but the flavor is still lovely.
It’s a homemade version with real spices and no syrup concentrate. It is far less sweet, and you control the sugar.
Yes. Unsweetened almond milk works beautifully. Oat milk froths especially well.
Yes. Chill the strained chai, pour it over ice, and top with cold milk.
Vanilla Chai Latte
Ingredients
- 2 cups water
- 2 cups 2% milk, oat or unsweetened almond milk
- 18 green cardamom pods crushed
- 1 tsp whole cloves
- 1 tsp black peppercorns
- 1 vanilla bean pod split in half
- 1 TBSP Vanilla Bean Paste use in lieu of vanilla bean pod
- 2 cinnamon sticks
- 1 inch piece of fresh ginger sliced into thin rounds
- 6 black tea bags
- 2 tsp vanilla maple syrup
- milk for frothing
- 1 shot espresso optional
- extra cinnamon sticks for garnish
Instructions
- Simmer the Spices: In a heavy saucepan over medium-high heat, bring to a boil 2 cups of water and 2 cups of milk. Add the cardamom pods, cinnamon, peppercorns, cloves and ginger. If using the vanilla bean pod, scrape out the seeds ( caviar) and add it to the milk. Add in the pod as well.
- Steep: Cover, remove from heat, and let the spices steep for 20 minutes. Remove the vanilla bean pod.
- Add the Tea: Return to medium-high heat until steaming. Add the tea bags, remove from heat, cover and steep an additional 2 minutes.
- Strain and Sweeten: Strain the chai with a fine mesh strainer. If using vanilla bean paste, stir it in now. Stir in the maple syrup to taste. It does not need more than 1 or 2 teaspoons.
- Froth the Milk: Froth 1/2 cup milk with a milk frother. No frother? Heat the milk, pour it into a lidded glass jar, and shake hard for 30 seconds.
- Serve: Pour the vanilla chai into mugs, top with frothed milk, and garnish with a cinnamon stick. For a dirty chai: add a shot of espresso.
Notes
- Rinse and dry the used vanilla pod, then bury it in a jar of sugar for vanilla sugar.
- Make it ahead: strain and refrigerate the chai up to 3 days. Reheat gently and froth fresh milk to serve.
Nutrition
ABSOLUTELY! The best-written “ Chai Tea” blog. Thank you! I didn’t have to read a novel before getting to the recipe details. I had the opportunity to sip my awesome Spice Chai Latte and read your wonderful story.
Hi Roby,
Thank you so much. I had a friend who lives in India help me develop the recipe. It try and keep my blog posts fairly simple. I’m glad you found my website. Be sure to check out my beautiful vanilla and vinegar product line- all manufactured in NW Montana.
I love this low-sugar version. I love getting a chair at the coffee shoppes, but when I saw how much sugar was in it, I decided to try to make this at home. I love this; I’ve had it for three days as well. The maple syrup is perfect.