Homemade Spiced Chai Latte Mix
This chai latte mix recipe blends loose black tea, cardamom, Ceylon cinnamon, ginger, and cloves into a deeply spiced dry mix. Stir into hot milk or water for a fragrant masala chai latte, or pour over ice for a chilled version.
Servings: 23 (2 Tbsp.) servings
Calories: 66kcal
Equipment
- 1 Large mixing bowl
- 1 whisk or wooden spoon
- 1 Fine mesh strainer
- 1 mason jar or airtight container, wide-mouth preferred
- 1 High speed blender or food processor, optional
Ingredients
- 1 cup powdered milk 120 grams
- ½ cup powdered creamer 60 grams
- 1 cup granulated sugar 200 grams
- ½ 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 ½ tablespoons ground Ceylon cinnamon 10 grams
- 1 teaspoon ground ginger 2 grams
- ½ teaspoon ground cloves 1 gram
- ½ teaspoon ground nutmeg 1 gram
- ½ teaspoon ground allspice 1 gram
- ¼ teaspoon ground black pepper 0.5 grams, optional
- 2 pinches salt approximately 0.5 grams
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.
Notes
Strain every cup – even after blending, pour each prepared cup through a fine mesh strainer directly into the mug before serving. Tea leaves and spice particles settle during simmering and straining ensures a smooth latte every time.
Blend for a finer powder – an optional pass through a high-speed blender or food processor after mixing produces a smoother, more evenly dissolvable powder that creates less sediment in the finished cup.
Dairy-free version – replace the powdered milk and creamer with 1 and 1/2 cups of coconut milk powder. All other ingredients stay the same.
Nutrition
Serving: 1g | Calories: 66kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 55mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.2mg