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Chai Latte Recipe

Name: Biscuit Love Gulchs Chai Latte Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups water; 2 cups whole milk; 4 tbs chai mix (Vanilla or Lavender); 2 tbs granulated sugar; 1 tsp vanilla extract; 1 tsp dried culinary lavender (if using Lavender mix, optional to enhance); 1 tsp ground cinnamon (for garnish); 0.5 cups milk for frothing (additional, any type); 1 tsp vanilla syrup (if extra sweetness desired)

Inspired by Biscuit Love Gulch

Time20m

Serves4

Chai Mix available in Vanilla & Lavender

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Ingredients

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Chai Base (makes about 4 servings)

2 cups water2 cups whole milk4 tbs chai mix (Vanilla or Lavender)2 tbs granulated sugar1 tsp Watkins vanilla extract1 tsp dried culinary lavender (if using Lavender mix, optional to enhance)1 tsp ground cinnamon (for garnish)

Optional: Froth & Serve

1/2 cups milk for frothing (additional, any type)1 tsp vanilla syrup (if extra sweetness desired)

Method

Prepare Chai Base

Heat water with chai mix

In a medium saucepan, bring 2 cups water to a gentle simmer over medium heat. Add 4 tablespoons of your chosen chai mix (Vanilla or Lavender) and whisk to dissolve. Allow the mixture to simmer gently for 2–3 minutes to bloom the spices and flavors.

Add sugar and steep

Stir in 2 tablespoons granulated sugar (adjust to taste). Reduce heat to low and let the chai mixture steep for 3–4 minutes, stirring occasionally so no mix sticks to the pan bottom.

Add milk and infuse

Pour in 2 cups whole milk and raise heat just until the mixture is steaming and small bubbles appear around the edge—do not bring to a rolling boil. If you're using Lavender mix and want a stronger floral note, add 1 teaspoon dried culinary lavender now. Simmer gently for another 2–3 minutes, whisking to combine and heat through.

Finish with vanilla

Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness or vanilla as desired. Strain the chai through a fine-mesh sieve into a heatproof pitcher to remove any undissolved solids or lavender buds (if used).

Froth & Serve

Froth milk (optional)

If you prefer a foamy top, heat 1/2 cup additional milk to about 140°F (60°C) and froth with a handheld frother, French press, or by vigorously whisking for 20–30 seconds until foamy. Optionally stir in 1 teaspoon vanilla syrup for extra sweetness.

Assemble

Divide the strained chai latte between four warmed cups (about 1 cup chai per cup). Spoon frothed milk on top if using, or simply pour the chai directly. Sprinkle a pinch of ground cinnamon over each cup.

Serve

Serve immediately while hot. Leftover chai will keep refrigerated up to 48 hours; gently reheat before serving.