Chai Latte




The last week or so it has started feeling a bit cooler in London and it is definitely starting to get dark a bit earlier. This means I’ve been craving warm foods and comforting drinks again, so I’ve been drinking a lot of homemade chai lattes! It still feels a bit early but I’m so excited for woolly jumpers, autumnal seasonal foods and the smell of bonfires and spices. In case you are as excited as I am, I have decided to share my chai latte recipe. It is perfect when you are on the go during the cold mornings and don’t really want to leave the house, or for when you’re curled up in front of the fire. It has also become a Christmas morning tradition in our house, but it’s probably a little early to be thinking of that!

If you are a fond lover of the Starbucks chai latte as I am, you will love this recipe as it tastes almost identical, but with much more goodness! Anyway, as Autumn kicks in I’m looking forward to sharing many more comforting recipes with you, but I will leave you with this for now.

Top Tips:

1. If the weather suddenly changes and we happen to have a late summer heatwave, blend the ingredients well in a blender and serve over ice instead!

2. For a chocolate chai, add 1 tsp of cacao powder

Chai Latte
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free, paleo
Serves: 1
  • 200ml Milk of Choice (I use Rudehealth almond drink)
  • 1 tsp Raw Honey or Maple Syrup
  • 1 Teabag (Redbush, White Tea or Green Tea for a caffeine free drink) or Yerba Mate or English Breakfast
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • A pinch of Ground Clove
  • 1 tsp Maca Powder (optional for an energy boost)
  1. Place the milk in a pan and heat slowly on the lowest heat
  2. Add the teabag and stir for one minute
  3. Add the spices, sweetener and maca (if using) and stir until completely combined
  4. Remove the teabag
  5. Using a milk frother if you have one, gently froth the milk (Not essential)
  6. Pour into a glass or mug to serve and top with ground cinnamon


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