Healthy Chai Tea Latte Recipe

Healthy Chai Tea Latte Recipe

A spicy chai is always a delight on a cold winter's day, but a healthy chai tea latte is even better, for there's no worry about unnecessary sugar or rich dairy.

This healthy chai tea latte recipe may be dairy-free and low on sugar, but it's full of spicy flavor and even has a foamy layer that makes it look and feel like a proper chai latte.

How to Make a Healthy Chai Tea Latte

Traditionally, a latte is made with cow's milk, but this one is made with environmentally-friendly oat milk that is easy on digestion and pairs well with the vast array of spices. If you want a creamier chai latte, try using almond milk or cashew milk instead.

While you can make a delicious chai tea latte using only tea, I like to make mine extra spicy by infusing the oat milk with whole spices. I threw in a whole hodgepodge of spices for this batch including fennel seeds, dried ginger root, cinnamon bark, clove buds, star anise pods, cardamom seeds, ashwagandha root, Tasmanian mountain pepper berry, and astragalus.

When choosing a blend of spices that you will enjoy, look at the ingredients of the chai you're using and pull inspiration from that. You can use whole spices or powdered ones, but I find the best flavor comes when I fill my spice grinder with an assortment of whole spices then grind them to powder.

We have a dizzying assortment of chai tea blends and they are all marvelous in a healthy chai tea latte.

Uplifting Coconut Chai is unique with its addition of coconut, cocoa nibs, and lemongrass to traditional spices while Full Moon Chai balances the spice with warmth from a splash of vanilla butternut extract.

Stargazer Caramel Maté Chai is made by blending rooibos with yerba mate from South America and adding orange peel, aniseed, and luscious caramel extract and our Portland Rose City Chai is completely different again by blending black tea and almond rooibos with Oregon rose petals and fruity blackberry essence.

Whichever blend you choose, let it provide the inspiration you need to create your own unique blend of tea and spices in a personalized chai tea latte.

With so many divine flavors mingled with oat milk, you may not need sweetener at all. If you do want to balance out the spice and milk with a kick of sweetness, try a spoonful of real maple syrup or maple dust. Maple adds warmth and smoothness to a latte without any cloying sweetness.

The Finishing Touch

A perfect chai tea latte needs a layer of foam on top, but it's not so easy when using dairy-free milk. Whisking will create bubbles and not much foam, but a frother will do the trick nicely creating a delicate foam that can be spooned atop the latte just before serving.

The final step in creating a healthy chai tea latte is a light sprinkling of ground spice atop the foam. Cinnamon is always a great choice, but a scattering of ground nutmeg is a lovely choice too.

Healthy Chai Tea Latte Recipe

  • 2 cups oat milk (almond or cashew milk will work too)
  • Spices (cinnamon, cloves, star anise, fennel, cardamom seeds, peppercorns, ashwagandha, astragalus)
  • 2 cups just boiled water
  • 10 teaspoons chai tea
  • Real maple syrup
  • Optional: ground cinnamon
Pour milk into a medium saucepan and add 1-2 tablespoons worth of whole or freshly ground spices. Bring to a simmer over medium heat, reduce to low heat and simmer, stirring often, for 5-10 minutes. Remove from heat and set on a heat-proof surface.
In a medium saucepan, place 10 teaspoons of chai tea leaves. Cover with 2 cups of just boiled water, stir and leave to steep for 5 minutes.
Strain milk and tea through a fine mesh strainer into one pot and stir well to combine. Add real maple syrup to taste and serve hot.
Optional: if you have a milk frother, just before serving, pour in 1/4 cup of the strained milk mixture and froth until foamy. Pour carefully atop the chai tea latte, dust with ground cinnamon and serve.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
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