Homemade Chai Latte
Carbohydrates per serve: 5.5g depending on milk. You can’t beat a warm and spicy homemade chai latte, especially on a cold day! They’re super warming and comforting, not to mention yum!  I’m a huge fan of all of the spices that tend to go in a chai blend, so naturally I love a good chai! I used to often buy a chai latte from a cafe, however I don’t think I have since being diagnosed with type 1 diabetes. The unfortunate thing about a chai latte from a cafe rather than homemade is they’re more than often made with a chai flavoured syrup, and therefore loaded with sugar. It’s a shame because a chai latte really was my go-to in the afternoon or if I just didn’t feel like a coffee but still wanted something warm and creamy. But luckily my homemade version is made with real spices and no sugar….no syrups here! The other great thing about your own is you can adjust the spices to your own taste. I like my chai mostly spicy but a little bit sweet, with a big punchy flavour.   

What is Chai?

Chai is a tea and spice blend which originated in India. It is often referred to as masala chai. Technically masala chai is actually what many westerners know of as chai - tea with spices.  It is made by boiling black tea in milk and/or water along with spices such as ginger, cardamom, cinnamon, star anise, cloves, nutmeg and peppercorns.   

What is in This Homemade Chai Latte?

I’ve stuck pretty close to a traditional masala chai and have used black loose leaf tea, although you can also use teabags if you don’t have loose leaf tea. If you prefer a non-caffeinated chai, or you simply don’t like tea you can leave it out.  The spices I used are cinnamon sticks, cardamom pods, cloves and ginger. For me, chai doesn’t taste like chai without cardamom and cinnamon so those in particular were an absolute must. Instead of sugar I used Natvia Sweetener. And instead of cow’s milk I used soy milk, but most plant milks will work.   

How do I Make My Own Homemade Chai?

It’s so easy, and quick too!   Step One - Put all ingredients except for the tea into a small pot. Put on the stove top on a medium heat and bring to a simmer, stirring often to prevent the milk from burning. Chai spices and milk in a pot Step Two - Once simmering, add tea leaves or tea bags and continue to simmer for another 5 minutes. Tea leaves added to milk and spices Step Three - Strain into mugs using a fine sieve or teapot strainer, discarding the tea leaves and spices. Enjoy hot! chai latte in mug ready to drink  

What Kitchen Tools Do I Need?

  • A small pot
  • Wooden Spoon
  • Measuring Spoons
  • Strainer
  • 2x Mugs
  Are you keen to try another warming dairy free drink? Have a go at my Turmeric Latte! It's also loaded with tasty, warming spices but is caffeine free and a really pretty pale yellow colour, plus turmeric contains natural anti inflammatory properties!
Servings: 2 yield(s)
Cook Time: 10 mins
Ingredients
  • 2 cup Plant milk (I used soy, but most plant milks will work)
  • 2 Cinnamon sticks
  • 6 Cardamom pods
  • 2 Cloves
  • 2 cm (approx) Piece of ginger, sliced
  • 2 tsp Sweetener (I used Natvia)
  • 4 tsp Black loose leaf tea (or 4 teabags, or leave out altogether if you prefer)
Instructions
  1. Put all ingredients except for the tea into a small pot.
  2. Put on the stove on a medium heat and bring to a simmer, stirring often to prevent the milk from burning.
  3. Once simmering, add the tea leaves or tea bags and continue to simmer for another 5 minutes.
  4. Strain into cups using a fine sieve or teapot strainer, discarding the tea leaves and spices.
  5. Enjoy hot!
Recipe Notes

You may get a skin on top of your chai latte from the milk, don't worry this is totally ok!! You can either just mix it in or take it off. The amount of carbohydrates per serve depends solely on the type of milk you use, including the brand and what's in it. I used Vitasoy Protein Plus which is on the lower end at 5.5g of carbs per serve.