Oat Milk Chai Recipe

Combine and simmer

In a small saucepan, add 2 cups water, sliced ginger, crushed cardamom pods, cloves, crushed peppercorns, cinnamon stick, star anise (if using) and freshly grated nutmeg. Bring to a gentle boil over medium-high heat.

Steep the tea

Reduce heat to low so the liquid simmers. Add black tea leaves or tea bags. Simmer uncovered for 6–8 minutes for a robust concentrate (4–5 minutes for lighter spice/tea). Stir once or twice.

Strain the concentrate

Remove from heat and strain the liquid through a fine-mesh sieve into a heatproof bowl or measuring cup, pressing on solids to extract flavor. Discard solids and set the chai concentrate aside. You should have about 1 3/4 to 2 cups of concentrate.

Heat oat milk

Wipe out the saucepan and pour in 2 cups oat milk. Warm over medium-low heat until steaming and small bubbles form around the edges (do not boil), about 3–5 minutes.

Blend with concentrate

Stir 1 cup of the chai concentrate into the warmed oat milk (adjust concentrate-to-milk ratio to taste; common ratio is 1:1). Add 2 tablespoons maple syrup (or simple syrup), 1 teaspoon vanilla extract (optional), and a pinch of fine sea salt. Whisk or stir gently to combine and dissolve sweetener.

Froth (optional)

If you prefer a frothy chai, use a milk frother or immersion blender to froth the oat milk mixture for 10–20 seconds until light and foamy. Alternatively, shake in a tightly sealed jar for 30 seconds.

Assemble

Divide the oat milk chai between two mugs (about 1 cup each). Taste and add extra maple syrup if you like it sweeter.

Garnish

Sprinkle a light dusting of ground cinnamon on each mug. Serve immediately while hot.

Storage note: Store any leftover chai concentrate in a sealed container in the refrigerator for up to 4–5 days. Reheat and mix with warmed oat milk when ready to serve.