Homemade Spiced Chai Latte Mix Recipe

Name: Homemade Spiced Chai Latte Mix
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1 cup powdered milk (120 grams); 1/2 cup powdered creamer (60 grams); 1 cup granulated sugar (200 grams); 1/2 cup loose black tea leaves (30 grams, or 6 to 8 crushed black tea bags); 10 whole cardamom pods (seeds removed and lightly ground, or 1 and 1/2 teaspoons ground cardamom); 1 1/2 tablespoons ground Ceylon cinnamon (10 grams); 1 teaspoon ground ginger (2 grams); 1/2 teaspoon ground cloves (1 gram); 1/2 teaspoon ground nutmeg (1 gram); 1/2 teaspoon ground allspice (1 gram); 1/4 teaspoon ground black pepper (0.5 grams, optional); 2 pinches salt (approximately 0.5 grams)

This chai latte mix recipe blends warm cardamom, Ceylon cinnamon, ginger, and cloves with loose black tea into a deeply spiced dry mix that produces a cozy, fragrant chai latte with every cup.

The spice blend is built on whole cardamom pods and freshly ground spices so the finished latte carries a flavor closer to a traditional masala chai than anything that comes from a powdered packet.

It pairs naturally with Honey Lavender London Fog Latte Recipe and Gingerbread Hot Chocolate for a full from-scratch drink rotation, and the Cherry Tea Blend and Homemade Strawberry Tea round out the cottage kitchen drink shelf beautifully.

Two mugs of homemade chai latte with warm spices and star anise on cozy kitchen table

Why You’ll Love This Recipe

Real spices, real tea – loose black tea leaves and whole cardamom pods ground with Ceylon cinnamon, ginger, cloves, nutmeg, and allspice give this mix a flavor that no powdered commercial blend produces. Every scoop carries the full depth of the spice blend.
One bowl, one jar – the entire batch comes together by stirring dry ingredients in a large mixing bowl, then transferring to a mason jar. An optional pass through a blender creates a finer powder for a smoother cup.
Stores for up to 6 months – the dry mix keeps in a cool, dry place in an airtight jar for up to 6 months, so one batch covers the full season of morning lattes and afternoon cups.
A gift worth giving – layered in a mason jar with a few decorative whole spices and a handwritten card, this chai latte mix is one of the most requested cottage kitchen gifts from our shelf every winter.

Ingredients

Powdered milk – the dry dairy base that makes each cup creamy without needing fresh milk. Use full-fat powdered milk for the richest result, or coconut milk powder for a dairy-free version that still gives the latte its body.
Powdered creamer – adds a layer of creaminess and rounds out the spice blend. Use a plain or French vanilla non-dairy creamer depending on how much sweetness you want built into the base mix.
Granulated sugar – sweetens the mix so each cup is ready to go with just hot liquid. Use coconut sugar for a less refined option with a slightly deeper, molasses-like sweetness.
Loose black tea leaves – the earthy, bold base that every good chai latte is built on. Use 1/2 cup of loose black tea or crush 6 to 8 black tea bags and add the loose leaves directly to the mix. Ceylon, Assam, or Darjeeling all work well here.
Cardamom pods – remove the seeds from the pods and discard the hulls, then lightly grind the seeds before adding. Cardamom is the defining spice of masala chai and carries its signature floral, slightly citrusy warmth through every sip. Use 1 and 1/2 teaspoons of ground cardamom if pods are not available.
Ground Ceylon cinnamon – Ceylon cinnamon is milder and more floral than cassia cinnamon, which makes it the better choice here. It gives the mix warmth without the harsh bite that can overpower the cardamom and ginger.
Ground ginger – adds a clean, sharp warmth that cuts through the sweetness of the sugar and creamer. Good quality ground ginger from a fresh jar works well here.
Ground cloves – a small amount goes a long way. Cloves add depth and a faint warmth that anchors the spice blend without dominating it.
Ground nutmeg – freshly grated nutmeg is noticeably more aromatic than pre-ground. It adds a subtle warmth and complexity that disappears quickly from older pre-ground jars.
Ground allspice – ties the spice blend together with a flavor that deepens the overall warmth of the finished mix.
Ground black pepper, optional – a small pinch adds a faint background heat that is traditional in masala chai and rounds the spice blend without making the finished cup taste peppery.
Salt – two small pinches sharpen the spice blend and balance the sweetness of the sugar throughout the mix.

Homemade spiced chai latte in glass mugs topped with star anise on lace tablecloth

Variations & Add-Ins

Vanilla chai mix – add 2 tablespoons of vanilla powder or the seeds of 3 vanilla beans to the finished dry mix and stir until evenly distributed for a café-style vanilla chai with a warm, floral sweetness running through every cup.
Chai-cocoa mix – stir in 1/4 cup of unsweetened cocoa powder to the finished dry mix for a version where the warm spices and bittersweet cocoa carry equal weight. Pairs naturally with whole milk or oat milk.
Citrus chai mix – stir in 1/4 cup of finely ground dried orange zest for a version where a bright citrus note lifts the warm spice blend. Dry the orange zest completely before grinding so it incorporates into the dry mix without clumping.
Dairy-free version – replace the powdered milk and creamer with 1 and 1/2 cups of coconut milk powder for a fully dairy-free mix that still produces a creamy, spiced latte. The coconut adds a faint sweetness that pairs naturally with the cardamom and cinnamon.

Recipe Tips

Grind the cardamom seeds before adding – remove the seeds from the pods and lightly grind them in a mortar and pestle or spice grinder before adding to the mix. Pre-ground cardamom loses its aromatic oils quickly and the flavor difference in the finished cup is significant.

Use freshly grated nutmeg – a whole nutmeg grated fine just before mixing produces a noticeably more aromatic result than pre-ground nutmeg from a jar that has been open for months.

Blend for a finer powder – transfer the finished mix to a high-speed blender or food processor and pulse several times for a finer, more evenly dissolvable powder. This step is optional but produces a smoother cup with less sediment in the finished latte.

Strain every cup – even after blending, strain each prepared cup through a fine mesh strainer directly into the mug before serving. The tea leaves and spice particles settle after simmering and straining ensures a clean, smooth latte every time.

Simmer, do not boil – heat the milk or water to a gentle steam over medium heat and keep it there for the 2 to 3 minutes the mix needs to infuse. Boiling drives off the aromatic compounds in the spices and flattens the flavor of the finished cup.

Label the jar with instructions – when gifting, tape a small card to the jar with the serving ratio (2 to 3 tablespoons per cup), the liquid options, and the straining note. A jar without instructions is a jar that sits on the shelf.

Dry ingredients for homemade chai latte mix in bowl with cinnamon sticks and ground spices

Instructions

Combine the dry base – in a large mixing bowl, whisk together the powdered milk, powdered creamer, and granulated sugar until fully combined with no visible clumps.
Add the tea and spices – add the loose black tea leaves, the lightly ground seeds from the cardamom pods (or ground cardamom), ground Ceylon cinnamon, ground ginger, ground cloves, ground nutmeg, ground allspice, ground black pepper if using, and salt. Stir thoroughly until the tea and spices are evenly distributed through the base with no visible streaks of spice.
Blend for a finer texture, optional – transfer the combined mix to a high-speed blender or food processor and pulse several times until the mix reaches a fine, even powder. This step produces a smoother cup but is not required for a flavorful result.
Transfer and store – pour the finished mix into an airtight mason jar or container. Store in a cool, dry place for up to 6 months. Label with the date and serving instructions.
To make a hot chai latte – heat 1 cup of milk, water, or a combination of both in a small saucepan over medium heat until steaming but not boiling. Stir in 2 to 3 tablespoons of the chai mix and simmer gently for 2 to 3 minutes until the spices are fully infused and the liquid is fragrant and deeply colored. Strain through a fine mesh strainer directly into a mug and serve immediately. Top with a sprinkle of ground cinnamon or a star anise pod if desired.
To make an iced chai latte – combine 2 to 3 tablespoons of chai mix with 1/2 cup of hot water in a small saucepan, stir well, and simmer for 1 to 2 minutes. Strain into a heat-safe glass and let cool to room temperature. Fill a glass with ice, pour the cooled chai concentrate over the ice, and add cold milk or milk of choice. Stir well and top with a sprinkle of cinnamon or cardamom before serving.

Gifting Ideas

Layer in a mason jar – spoon the finished chai latte mix into a clean wide-mouth mason jar and tuck a few whole spices like a cinnamon stick or a star anise pod on top before sealing for a visual presentation that makes the gift feel intentional and from-scratch.
Add a serving card – tie a small card to the jar with the serving instructions: 2 to 3 tablespoons per cup of hot milk or water, simmer for 2 to 3 minutes, strain before serving. Include the iced latte method on the back for a two-in-one gift.
Build a cottage drink basket – pair a jar of chai latte mix with a jar of Homemade Strawberry Tea or Cherry Tea Blend and a handwritten note for a cottage kitchen drink gift that covers both a warm spiced latte and a fruit tea for quieter mornings.
Make multiple jars from one batch – the full recipe fills approximately two standard mason jars, which makes it one of the most efficient gifts to batch in the cottage kitchen. Double the recipe and you have four jars ready to give with minimal extra effort.

Creamy homemade chai latte in clear glass mugs with star anise garnish and cinnamon sticks

Freezing and Storage

Room temperature – store the finished dry mix in an airtight mason jar or container in a cool, dry place away from direct sunlight for up to 6 months. The spice flavor stays strongest in the first 3 months.
Prepared latte – a prepared cup of chai latte is best consumed immediately after straining. The tea and spices continue to infuse if left to sit and the flavor becomes bitter over time.
Gifting storage note – when gifting, let the recipient know the mix keeps for up to 6 months in a cool, dry place and that the jar should be kept away from moisture and direct sunlight to preserve the spice flavor.

FAQ

Combine powdered milk, powdered creamer, granulated sugar, loose black tea leaves, and a blend of warm spices including cardamom, Ceylon cinnamon, ginger, cloves, nutmeg, allspice, and a pinch of salt in a large mixing bowl and stir until the tea and spices are evenly distributed through the base. An optional pass through a blender creates a finer powder that dissolves more smoothly in hot liquid. Transfer to an airtight mason jar and store in a cool, dry place for up to 6 months.

Stored in an airtight container in a cool, dry place away from direct sunlight, this homemade chai latte mix stays fresh for up to 6 months. The spice flavor is most vibrant in the first 3 months and softens gradually after that. Keep the jar away from moisture, as any water introduced to the dry mix will cause clumping and shorten the shelf life significantly.

Yes. Replace the powdered milk and powdered creamer with 1 and 1/2 cups of coconut milk powder for a fully dairy-free version that still produces a creamy, spiced latte. All other ingredients remain the same. When preparing the cup, use oat milk, almond milk, or coconut milk in place of dairy milk for a fully plant-based result.

The core spices for this homemade chai latte mix are cardamom, Ceylon cinnamon, ginger, cloves, nutmeg, and allspice, with an optional pinch of ground black pepper for a traditional masala chai heat. Cardamom is the defining spice of masala chai and should not be substituted or reduced. Freshly ground spices from whole pods produce the most aromatic result.

Stir 2 to 3 tablespoons of chai latte mix into 1 cup of hot steamed milk or water over medium heat and simmer gently for 2 to 3 minutes until the spices are fully infused and the liquid is fragrant. Strain through a fine mesh strainer directly into a mug before serving. For an iced version, simmer the mix in 1/2 cup of hot water, strain into a glass, cool to room temperature, pour over ice, and add cold milk of choice.

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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Homemade Spiced Chai Latte Mix