Vanilla Chai Latte Recipe

Name: Brunch By De Martinos Vanilla Chai Latte Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 cups water; 2 tbs black tea bags or loose-leaf strong black tea (Assam, CTC or Darjeeling); 4 each whole cloves; 4 each green cardamom pods; 6 each whole black peppercorns; 0.5 tsp ground cinnamon or 1 small cinnamon stick; 1 tbs fresh ginger, sliced (or 1/2 tsp ground ginger); 1 each vanilla bean (split) or pure vanilla extract; 0 tsp water (additional, for steeping if using vanilla extract instead of bean); 2 cups whole milk (or milk of choice: oat, almond, soy); 2 tbs vanilla syrup or simple syrup; 1 tsp granulated sugar (optional, if not using vanilla syrup); 0.25 tsp ground cinnamon; 0.125 tsp ground nutmeg; 0.25 cups frothed milk or milk foam (if available)

Inspired by Brunch By De Martino

Time25m

Serves2

Make Vanilla Chai Latte Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chai Concentrate

2 cups water

2 tbs black tea bags or loose-leaf strong black tea (Assam, CTC or Darjeeling)

4 each whole cloves

4 each green cardamom pods

6 each whole black peppercorns

1/2 tsp ground cinnamon or 1 small cinnamon stick

1 tbs fresh ginger, sliced (or 1/2 tsp ground ginger)

1 each vanilla bean (split) or pure vanilla extract

0 tsp water (additional, for steeping if using vanilla extract instead of bean)

Milk & Sweetener

2 cups whole milk (or milk of choice: oat, almond, soy)

2 tbs vanilla syrup or simple syrup

1 tsp granulated sugar (optional, if not using vanilla syrup)

To Serve / Optional Garnish

1/4 tsp Ground cinnamon

1/8 tsp ground nutmeg

1/4 cups frothed milk or milk foam (if available)

Method

Chai Concentrate

Prepare spices

Lightly crush the cardamom pods with the flat side of a knife and bruise the ginger slices. If using whole cinnamon stick, break into smaller pieces so it fits the pot.

In a small saucepan, combine 2 cups water, crushed cardamom, cloves, peppercorns, ginger, and cinnamon. Split the vanilla bean lengthwise and scrape the seeds into the pan, then add the scraped pod as well. If using vanilla extract instead of bean, wait to add it at the end.

Bring the spice-water to a gentle simmer over medium heat. Reduce heat to low and simmer gently, uncovered, for 8–10 minutes to extract flavors. Do not boil vigorously; a gentle simmer preserves aromatic oils.

Add the tea (tea bags or loose-leaf in an infuser) to the simmering spiced water. Remove from heat and steep, covered, for 4–5 minutes for strong flavor. Taste after 4 minutes and steep another minute if you prefer more strength.

Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing the solids gently to extract liquid. Discard solids and the vanilla pod. If using vanilla extract, stir 1 teaspoon into the warm concentrate now. Set concentrate aside.

You should have roughly 1.5–1.75 cups of chai concentrate. This can be refrigerated up to 3 days or frozen for longer storage.

Milk & Sweetener

Measure 2 cups milk into a small saucepan. For a creamier latte, use whole milk or a creamy plant milk (oat or soy).

Warm the milk over medium-low heat until it is steaming and small bubbles form at the edges (do not boil). Heat takes about 4–6 minutes depending on stove and pan.

Whisk or froth the milk vigorously while warming to create light foam, or use a milk frother/handheld frother for 20–30 seconds to produce microfoam. Reserve about 1/4 cup of frothed milk separately if you want extra foam for topping.

Stir 2 tablespoons vanilla syrup into the warmed milk. If using granulated sugar, dissolve 1 teaspoon sugar into the warm milk instead. Taste and adjust sweetness—add more syrup or sugar to taste.

Combine milk and chai concentrate in a 1:1 ratio for a classic latte strength (for each serving: 1/2 cup concentrate + 1/2 cup milk). For a stronger chai flavor, use 2 parts concentrate to 1 part milk.

To Serve / Optional Garnish

For each serving (makes about 2 servings total): pour 1/2 cup chai concentrate into a warmed mug. Add 1/2 cup warmed sweetened milk and stir gently to combine. Top with reserved frothed milk or foam.

Sprinkle a pinch (about 1/8–1/4 tsp) ground cinnamon and a tiny dusting of ground nutmeg over the foam. Optionally garnish with a cinnamon stick.

Serve immediately. Leftover concentrate can be refrigerated; reheat gently before combining with milk.