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Chai latte recipe

Chai latte recipe

16 ratings

Made by infusing milk with storecupboard spices and tea, this fragrant chai latte recipe is the perfect antidote to cold winter weather. Cinnamon, clove and cardamom pair with black tea for a fragrant, warming cup. Don't forget to whisk a little milk to complete the Indian-inspired drink. See method

  • Makes 2 300ml mugs
  • Takes 20 mins
  • 80 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 1 cinnamon stick, plus extra to serve (optional)
  • 3 cloves
  • 3 cardamom pods, bruised
  • 3 black peppercorns
  • 300ml semi-skimmed milk, plus 100ml (optional)
  • 2 black teabags (such as English breakfast, Assam or Ceylon)
  • 2 tsp light brown sugar

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    2g 9%
  • Sugars

    10g 11%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 10.1g Protein 5.4g Fibre 0.1g


  1. Put the spices in a small saucepan and place over a medium heat. Toast for 2-3 mins until fragrant.
  2. Pour over 300ml milk and 300ml water. Bring to the boil, then simmer gently for 5 mins. Turn off the heat and stir in the teabags and brown sugar. Set aside to steep for 10 mins.
  3. Strain into a bowl to remove the spices and the teabags, then return the liquid to the pan and warm through. Divide between 2 warm mugs. If you like, heat 100ml milk in a small saucepan until just steaming, then whisk to a froth. Spoon on top of the chai latte and serve with a cinnamon stick in each to decorate, if you like.

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