Best Chai Tea
by Sommer Collier — last updated on Oct 1, 2025 
This homemade Best Chai Latte recipe is rich and simple, based on the authentic chai you find in India, with tons of spice and a creamy and sweet touch!
Sommer’s Recipe Notes
What we in America think of as chai tea, or a chai tea latte, is a far cry from what is traditionally served in the rest of the world. An authentic Easy Chai Tea recipe is made with thick buffalo milk, considerably too much sugar, black tea, and cardamom pods.
Served in scant shot glasses from dawn until way past dusk, this beverage is EVERYWHERE you look in India. This homemade chai tea recipe is easy to make and tastes just like the chai you can get in India. You might not have these ingredients on hand normally, but they are worth getting for whenever you are craving a cup of hot chai!
Why You’ll Love This Chai Tea Recipe
- Make-ahead friendly – This make-ahead chai is great to keep on hand, too. You don’t have to buy the boxed stuff anymore!
- Bold Indian flavors – From cardamon to cinnamon, every sip of this rich chai tea is loaded with bold notes of Indian flavors.
- Cozy and comforting – This warm and spice-filled chai is the perfect comfort drink.
It’s been many years since I last visited India. Yet I’ll never forget sitting in open-air chai shops drinking creamy, ultra-sweet chai with friends.
Ingredients and Tips
- Water – The base of the recipe. Use plenty of water, then let it simmer down into strong condensed tea.
- Star anise – For bold licorice flavor that packs a punch.
- Cinnamon – Use whole sticks, so they can be easily removed.
- Green Cardamom pods – Green cardamoms are the best to use here
- Black tea bags – Or you can use loose-leaf black tea
- Half & half – Or whole milk.
- Sugar – To make it sweet, of course!
- Garnishes – I love to use garnishes like cinnamon sticks and whole cloves of star anise.
Recipe Variations and Dietary Swaps
- Vanilla – Stir in a dash of vanilla extract for a boost of sweetness.
- Iced – Serve over ice with cold milk for a refreshing version of this chai tea.
- Vegan – Swap the half and half with oat milk, cashew milk, coconut milk or almond milk.
- Sugar-free – Replace the sugar with honey, maple syrup or use alternative sweeteners such as coconut sugar or date sugar. I would not recommend sweetener products such as stevia that will drastically change the chai flavor profile.
- Extra spice – For a slightly stronger spiced flavor, gently crush the whole spices using a mortar and pestle!
How To Make Homemade Chai Tea
Find the full Best Chai Tea recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Keep chai tea in an airtight container in the fridge, and leave the spices in the chai until ready to serve. The longer they sit in the tea, the bolder the flavor will be. You can refrigerate this chai for up to 10 days if you have any chai leftover!
Serving Suggestions
This delicious and rich chai tea pairs really well with my Easy Cinnamon Biscuits or these Walnut Cherry Scones for an afternoon treat.
You can also start the day with this chai tea, along with eggs, bacon and a side of my Roti recipe for an Indian inspired breakfast.
Best Chai Tea Recipe
Video
Ingredients
- 4 cups water
- 1 whole star anise
- 1 stick cinnamon
- 4 cardamom pods, cracked
- 4-5 black tea bags, or 1/4 cup loose black tea
- 2 cups half & half, or whole milk
- 1/4 cup granulated sugar
Instructions
- Press the cardamom pods until they crack. Bring the water, tea, star anise, cinnamon, and cardamom to a boil.
- Boil for 8-10 minutes, until the tea is black and has reduced to about 2 cups. Strain and add the sugar. Add the half & half and stir until hot.
- Place the used cardamom pods in the bottom of the cups for good friends.
Notes
Nutrition
Frequently Asked Questions
Technically, this recipe is actually masala chai. Masala means “spiced” chai which is black tea with whole spices that add extra flavor and make this tea very comforting. Some masala chai recipes include fresh ginger, so feel free to throw a little in!
Any black tea would work, but I recommend using something strong like darjeeling tea or assam tea!
Yes! The word “chai” means tea in many different languages, with origins in India. So when we say “chai tea” it is redundant, but that is how it has become known here in the US!
Yes! Each cup of this tea could have up to 25 mg of caffeine in it, similar to basic black tea caffeine count.
Chai isn’t meant to be low carb or low sugar. It is meant to be strong, sweet, silky, and packed with spice! If you want your chai recipe to taste authentic, use the half & half and plenty of sugar.
I have been searching for a chai tea recipe that would taste like the one my old boss used to make. After trying many recipes I found this one. It is perfect and so delicious! Thank you so much for sharing.
We use cumin seed and cardamom
I work part time as a waiter in a fantastic Indian restaurant in the Blue Mountains and I just love the traditional Chai that my boss only makes for staff, a real Chai will hit the back of your throat and liven you up, just perfect!
Hi there!
I have to tell you that I recently found your lovely recipe and made the tea for myself and my granddaughter. (She’s a tea connoisseur.) It was her first cup of authentic chai, and she said, “It tastes like a good donut!” That’s hIgh praise in her little world. Myself…well, I loved it, too. Thank you for taking the time to share your wonderful chai recipe and the story behind it.
Best,
Toni
Hi Toni, Thanks so much for your kind words. My little guys love it too!
Love your post about chai! Also love the glass teacups you featured in the photos. Where did you purchase them????
Thanks!
Thanks for the recipe. In addition to your stated spices, I added 3 thick slices of fresh ginger, 1/2 t fennel seeds, 5 whole peppercorn into the boiling tea. I then added both sugar and milk and continued the boil for another 3 mins. Then I strained out the spices. This allowed the milk to pick up more flavor. It was perfect both hot and over ice! Thanks again!
I made this last night and I thought it was just ok. I think I would boil the spices a bit longer and then add the tea since 5 mins of boiling didn’t seem to be enough to bring out the flavors of the spices. It was very mild. I think this is a good starter recipe but I think there’s plenty of room to experiment, possibly add some ginger too. It could be that I’m just use to stronger spiced tea. Thanks for the recipe though!
No problem Lynn. I’m wondering if there is a chance some of your spices are old. If so, it might take longer to release there flavors…
I’ve been using this recipe for a few months and fresh spices are really key I have found. When fresh ingredients are used, this method produces a strong and spicy yet sweet Chai that is to die for.
Our LA food bloggers’ group just went on a tour of Little India and at the place we met, we were served chai. I had it before, but this one was so much better. I have all the ingredients and I will definitely make it, as I am switching from coffee to tea gradually.
And I am more inclined to drink like Indians do, in smaller cups, but with the obligatory cardamom pod (I love and respect myself, of course)
Love the photos!
Yes please! I’m a chai addict, but have never tried making my own. Thanks for the recipe!
Love Chai Tea! I’ll have to make this!
I love chai and it is really hard to find a great cup here in Texas. Who knew how easy is it to make, kinda embarrased I never searched out a recipe. Lucky me there it was in my Google reader, yay!
Kinda funny (or at least mildly interesting) that American traditions largely revolve around those once-a-year type things (Thanksgiving dinner, dressing up for Halloween, Easter Egg hunts, fireworks for the 4th of July), while the rest of the world has traditions that they serve up each and every day. Wonder why that is. The melting pot aspect?