Description
A homemade version of the popular Starbucks drink featuring a rich chai tea base steeped with real spices and topped with a silky vanilla sweet cream layer.
Ingredients
Scale
- 2 cups water
- 2 large black tea bags or 1 tablespoon loose leaf black tea (Assam or Ceylon)
- 1 cinnamon stick
- 3–4 cardamom pods
- 4–5 whole cloves
- 3–4 slices fresh ginger
- 1 cup whole milk
- 2–3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1–2 tablespoons vanilla syrup
- Ice cubes
Instructions
- In a saucepan, combine water, tea bags (or loose leaf), and whole spices. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer gently for 5-7 minutes to steep the spices and tea.
- Pour in the milk and add honey/maple syrup and vanilla extract. Stir well and heat through for 2-3 minutes on low heat without boiling.
- In a separate bowl, whisk together heavy cream, 1/2 cup milk, and vanilla syrup until smooth and slightly thickened.
- Fill a tall glass with ice cubes.
- Strain the hot chai tea into the glass over the ice.
- Slowly pour the vanilla sweet cream over the back of a spoon held above the drink to create a distinct layer on top.
- Serve immediately with a straw and spoon.
Notes
For best results, use fresh ginger and real vanilla extract. If the cream is too thin, chill it for 15 minutes before pouring. The chai base (without milk) can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 280
- Sugar: 28
- Sodium: 40
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: chai latte, iced chai, vanilla sweet cream, copycat starbucks, homemade chai, autumn drink, seasonal recipe