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Vanilla Chai Tea Latte with Milk Foam

Creamy vanilla chai tea latte topped with micro milk foam; learn how to brew spices and steam milk at home in minutes.

A Vanilla Chai Tea Latte with Foam is a warm, aromatic beverage that blends robust black tea with traditional chai spices—such as cinnamon, cardamom, ginger, and cloves—enhanced by a touch of vanilla for mellow sweetness. Once steeped, the spiced tea is combined with steamed milk (dairy or plant-based) and finished with a velvety layer of micro-foam, creating a creamy mouthfeel and gentle spice-forward aroma. Often served as a comforting alternative to coffee, this latte is popular during chilly mornings, leisurely afternoons, or any time a soothing, café-style drink is desired.

Dish Image

Vanilla Chai Tea Latte with Milk Foam

Skip the coffee-shop line and customize your latte right at home—this recipe lets you dial up the spice, choose any milk, and control the sweetness. It comes together in under 10 minutes, making it an easy way to elevate your morning routine without the extra cost.

Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings: 2 Course: drinks

Ingredients

  • chai tea bags

  • Water 1 cup (240 ml)
  • Whole milk 1 cup (240 ml)
  • Granulated sugar 1–2 tbsp
  • Pure vanilla extract ½ tsp
  • Ground cinnamon ⅛ tsp
  • Ground cardamom 1 pinch
  • Ground ginger 1 pinch
  • Ground cloves 1 small pinch
  • Freshly ground black pepper 1 tiny pinch
  • Foamed milk ¼ cup (taken from the milk above and frothed)
  • Optional vanilla syrup 1 tbsp
  • Optional honey 1 tbsp (sweetener swap)
  • Optional whipped cream 2 tbsp
  • Optional cinnamon stick 1 piece (stirrer/garnish)
  • Optional ground nutmeg 1 pinch
  • Optional star anise 1 whole (aromatic garnish)

Method

  1. Bring the water to a gentle boil in a small saucepan

  2. Add the chai tea bags and steep for 5 minutes to extract full flavor

  3. Remove the tea bags and stir in granulated sugar until dissolved

  4. Add vanilla extract, ground cinnamon, cardamom, ginger, cloves and black pepper to the hot tea

  5. Warm the milk in a separate saucepan over medium heat until steaming but not boiling

  6. Froth about ¼ cup of the warm milk until light and foamy, then set aside

  7. Pour the remaining hot milk into the spiced chai tea and stir gently to combine

  8. Taste and adjust sweetness with vanilla syrup or honey if desired

  9. Pour the latte into a mug

  10. Spoon the foamed milk over the top to create a creamy foam layer

  11. Garnish with whipped cream, a cinnamon stick, nutmeg or star anise if using

  12. Serve hot and enjoy immediately

Nutrition (whole recipe)

Calories
230 kcal Protein
8 g Fat
8 g Carbs
31 g Fiber
0 g Sugar
31 g

Notes

Lightly crush whole spices and toast them for 30 seconds in a dry pan before steeping—this wakes up their essential oils for a deeper, café-level flavor. Frother-free foam hack: warm milk in a French press and pump the plunger 15–20 times until it doubles in volume. For a caffeine-free version, swap the black tea for rooibos.

why this recipe

A homemade vanilla chai tea latte is a simple pleasure that instantly elevates your daily routine, intertwining the comforting warmth of traditional chai spices with velvety steamed milk and a whisper of fragrant vanilla. Preparing this café-style drink at home not only lets you control the sweetness and spice, but also rewards you with that luscious micro-foam layer that turns every sip into a luxurious treat. The balance of bold black tea, aromatic cardamom, cinnamon, and cloves punctuated by vanilla’s mellow sweetness creates a flavor profile far richer than any store-bought mix, while the familiar hiss of steamed milk adds a touch of barista theater to your kitchen. It’s an invitation to slow down, savor the moment, and enjoy a handcrafted cup that feels both indulgent and restorative.

FAQs

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Frequently Asked Questions

Can I use plant-based milk instead of whole milk, and will it still foam properly for the latte?
Yes—most plant-based milks work fine in place of whole milk, but their foaming ability varies. Barista-style oat, soy, or pea milk have added proteins and emulsifiers that create stable, creamy micro-foam similar to dairy; almond or coconut milk will foam, yet the bubbles tend to be lighter and collapse faster, so serve immediately.
Can I make a larger batch of the spiced tea concentrate in advance and refrigerate it for quick lattes later?
Yes—brew a stronger spiced tea concentrate (about double the usual tea-to-water ratio), strain out the solids, and let it cool completely before sealing it in an airtight jar. It will keep in the refrigerator for up to 4–5 days; simply reheat the amount you need, dilute with freshly steamed milk, and finish with foam as usual.
Can I turn this Vanilla Chai Tea Latte into an iced drink for summer?
Absolutely. Brew the chai tea double-strength, let it cool (or chill it quickly in the fridge), then pour it over ice and top with cold milk or cold foam; sweeten and add vanilla as usual. For extra creaminess, froth cold milk in a jar or French press, spoon the foam on top, and enjoy an iced Vanilla Chai Latte that’s just as flavorful and refreshing.

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