Sweet tea, spice, and all things nice. Starbucks chai tea latte has it all. Chai latte is a great drink for cold winter days (and nights), perfect for when you want to get all snuggled up and cozy. This article will teach you how to make a Starbucks chai tea latte at home, including tips and tricks to give you a result that is just like the original.
How To Make Starbucks Chai Tea Latte
Starbucks Chai tea latte is pretty quick and easy to make. This makes sense considering if you had the authentic Starbucks version, they have hundreds if not thousands of customers each day, so speed is of the essence. Thankfully this recipe, from start to finish, will take you no longer than 10 minutes.
Our homemade Starbucks chai latte recipe is a little bit of a 3-step process. To make it, you’ll need a pan, a glass, and a milk frother… and that’s about it.
We start by brewing the key ingredient… Chai latte tea. Once we have a decent infusion going, we add milk and perhaps a little honey to sweeten the deal.
Now, Starbucks doesn’t serve dull and drab drinks. They are foamy, sweet, and utterly indulgent. To that end, you are going to need to beat your latte into a frenzy. If you don’t have a milk frother, it isn’t the end of the world. We’ve included a way to get your milk nice and aerated below in our tips and tricks.
The final step is to garnish your drink. A genuine Starbucks chai latte tea wouldn’t be complete without a fragrant topping of grated cinnamon and nutmeg. delicious
See below for detailed ingredients and instructions on how to make this amazing drink.
Tips and Tricks
- It’s no secret that some Starbucks drinks have quite a few calories. This drink is no exception. You have a blend of almost entirely milk and sweetness from the honey. The good news is that you can reduce this. While we use whole milk, feel free to used skimmed instead. The honey sweetness can be substituted for another artificial sweetener.
- For those of you who prefer not to drink dairy, you can still make our homemade Starbucks chai tea latte. Just substitute the milk for your regular favorite. Due to the sweetness and strength of the chai tea’s spices, it won’t make a huge difference to the end result. We have tried our Starbucks chai tea latte with almond milk, soy milk, and oat milk. We are pleased to say it doesn’t make a huge difference
- We make our Starbucks chai tea latte with standard chai teabags. If you think that you might like a little variety, other flavors might take your chai latte to another level. Some particular favorites of ours are vanilla chai latte and gingerbread chai tea.
- Just like Starbucks, if you want to add a more flavorful element to your chai tea latte, feel free to use syrups too. Hazelnut Syrup is particularly good. One of our absolute favorites is salted caramel. It works well with the creamy milk and adds a further hint of sweetness to your drink.
- No milk frother? No problem. There are a couple of ways to get your milk nice and foamy. The first is to give it a vigorous whisk after you have heated it on the hob. You’ll have to be careful not to burn yourself, but provided you have a high sided pan and a sturdy grip, you should be able to impart some air into your chai. The other way is to use a sealed flask. Just fill your flask half full with the hot milk infusion. Then, make sure the lid is secure and give it a vigorous shake. Be careful when you remove the lid as shaking generates a lot of steam and may create some pressure in your flask.
- Our final point is the most important. Don’t boil your teabags with the water. If you ‘overcook’ tea, it starts to taste really bitter. You are looking for all of those wonderful subtle flavors of the spices, not a sharp and tangy tasting drink.
Well, for a 10-minute effort, you can make a Starbucks chai tea latte that tastes the same as the authentic version. Considering the effort to go all the way to Starbucks, we think that this is actually easier. If you want to go for the genuine Starbucks experience, by all means, feel free to write your name on the cup! Thanks for reading.