Chai latte

Don't go to the coffee shop for a chai latte – instead, make one. Use storecupboard spices like cinnamon and cardamom to recreate this Indian-inspired tea

  • Prep:5 mins
    Cook:6 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 104
  • fat 5g
  • saturates 3g
  • carbs 11g
  • sugars 10g
  • fibre 0.4g
  • protein 4g
  • salt 0.1g


  • 2 cinnamon sticks
  • 8 cardamom pods
  • 4 cloves
  • 6 peppercorns
  • 1 star anise
  • 2cm piece ginger, sliced
  • 3 black tea bags (such as ceylon, assam or English breakfast)
  • 500ml whole milk, or coconut milk also works well
  • 1-2 tbsp brown sugar
  • pinch cinnamon to serve


  1. Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.

  2. Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.

  3. Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon. 

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