A vanilla chai latte combines the spices of masala chai with the foam of a latte! This fancy tea latte tastes like it’s from a coffee shop.
- In a small saucepan over medium high heat, whisk together chai spices, water and tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer** into one or two mugs (one for a large latte and two for small).
- Rinse the saucepan. Add the milk, vanilla, and maple syrup. Heat the milk to 150 degrees Fahrenheit (measure using a thermometer): this is hot with some small bubbles forming around the outside, but not simmering. The exact temperature is helpful for getting the perfect foam (if you don’t have a thermometer you can approximate).
- Use hand frother, whisk, or French press to foam the milk. (The French press is a favorite method: Add the scalding milk to the French press and pump vigorously until frothy, about 100 times for 2% milk or approximately 1 minute; use 50 times for whole milk.) Rest the foam for about 30 seconds, which allows it to set. Go to How to Froth Milk if it’s your first time frothing.
- Pour the milk and foam evenly between the mugs (or into 1 mug). Sprinkle with additional chai spices and serve.
*Fresh milk is best for getting a nice frothy foam. You may find that a container of milk that has been open for several days will no longer froth.
**You can skip straining if desired: the spices will settle to the bottom of the drink.
- Category: Drink
- Method: Stovetop
- Cuisine: Tea
- Diet: Vegetarian
Keywords: Vanilla chai latte, vanilla chai tea latte, chai tea latte