It’s September. Iced cold-brew coffee is behind us…yet holiday hot chocolate is still a few months out. That’s why we’re declaring this month the official season of the chai latte.

At the top of the chai-making food chain, baker extraordinaire Zoe Nathan of Huckleberry Bakery and Cafe knows the value of a good cup of tea. Her made-from-scratch recipe will show you how to make chai latte at home to perfection.

making chai tea at home

Chai spices are brimming with antioxidants. In fact, spices like cinnamon and cloves contain a concentration of antioxidants that blow goji and blueberries out of the water!

Whip up this warm Autumn treat for the coziest morning ever…

Spiced Chai Latte
Makes 4 cups of chai mixture and 1 latte


For the chai mixture:
5 cinnamon sticks
3 Tbsp + 1 tsp whole allspice berries
3 Tbsp cardamom pods
2 Tbsp fennel seeds
1 Tbsp + 1 tsp whole cloves
1 Tbsp + 1 tsp black peppercorns
6 star anise
1 one-inch piece fresh ginger root
8 cups water
6 bags good-quality black tea

For the chai latte:
3/4 cups chai mixture
3/4 cup almond milk
vanilla syrup to taste


Preheat your oven to 300 degrees.

Toast the cinnamon, allspice, cardamom, fennel, cloves, peppercorns and anise for about 5 to 10 minutes until fragrant.

Combine the spices, ginger root and water in a medium sauce pan and simmer over high heat until reduced by half.

Once the water has reduced, remove from heat, add the tea and steep for 3 minutes.

Immediately strain, discarding the whole spices and tea bags.

To make the chai latte, heat almond milk and chai in a small saucepan over medium-high heat, stirring occasionally.

Pour in a mug, add vanilla syrup to taste.

Chai itself keeps very well, refrigerated, for up to 2 weeks.

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