Why You’ll Love Oat Milk Chai Latte Recipe

This recipe ticks so many boxes:

The homemade chai concentrate deepens the flavor with whole spices, giving a richer, more authentic taste than most store‑bought mixes.
Using oat milk gives you a dairy‑free option that still stays creamy and smooth.
It’s easy to scale: you can make the concentrate ahead of time and then quickly turn it into a latte when you’re ready.
It gives you control over sweetness and strength—adjust the milk‑to‑concentrate ratio to suit your taste.
It’s perfect for cozy mornings and chilly afternoons when you want something warm and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Water
Maple syrup
Whole cloves
Cinnamon sticks
Star anise
Cardamom pods (lightly crushed)
Black peppercorns
Nutmeg (sliced in half)
Orange peel
Black tea bags
Oat milk
Optional: Extra oat milk for frothing
Optional: Ground cinnamon for serving

Directions

In a small saucepan, whisk together the water and maple syrup over medium heat until the maple syrup is completely dissolved. Bring the mixture to a simmer.
Add the whole cloves, cinnamon sticks, star anise, cardamom pods, peppercorns, nutmeg and orange peel to the syrup‑water mixture. Simmer for about 20 minutes.
Remove the saucepan from heat, add the black tea bags and steep for an additional 10 minutes.
Strain the chai concentrate into a jar or container.
To make a latte, heat ¾ cup of the chai concentrate with 1¼ cups of oat milk (adjust based on how strong or creamy you like it) until warm. Pour into a mug.
Optionally top with frothed oat milk and a sprinkle of ground cinnamon (or a star anise for garnish).

Servings and timing

Makes about 4 lattes
Total time: approximately 36 minutes (1 minute prep + 35 minutes cook/steep time)

Variations

Use a different milk alternative (almond milk, soy milk, coconut milk) if oat milk isn’t available or preferred.
For a stronger chai flavor, use less milk and more concentrate when making your latte.
To add sweetness, stir in a little additional maple syrup or honey before serving.
For a vegan whipped topping, try coconut whipped cream with a dusting of cinnamon or cocoa.
Add vanilla extract or a vanilla bean during the simmer step for a vanilla‑chai twist.
To make a cold version, chill the chai concentrate and oat milk, pour over ice and froth the milk if desired.

Storage/Reheating

Store the chai concentrate in the refrigerator in a sealed jar or container for up to one week.
Reheat the concentrate gently on the stove or in the microwave, mix with oat milk, and serve.
If the latte is already made and cooled, reheat gently to avoid separating the oat milk.
Stir or whisk before serving if separation occurs.

FAQs

What is chai latte concentrate?

Chai latte concentrate is a spiced black tea mixture brewed with sweetener and whole spices. It’s designed to be mixed with milk to make chai lattes.

Can I use ground spices instead of whole spices?

You can, but they may not strain out cleanly and can leave a gritty texture. Whole spices are preferred for a smooth finish.

Can I use regular milk instead of oat milk?

Yes, cow’s milk will work and will result in a richer, creamier chai latte.

How can I make the drink less sweet?

Simply reduce the amount of maple syrup in the concentrate or add more milk when mixing.

How do I froth oat milk for topping?

You can use a handheld frother, a French press, or vigorously whisk the warm oat milk until foamy.

Can I make the concentrate in larger batches?

Yes. Scale up the recipe and refrigerate the extra concentrate to use throughout the week.

Can this be served iced?

Definitely. Let the concentrate and milk cool, pour over ice, and enjoy. Froth the milk separately if desired.

What spices are essential for the flavor?

Cinnamon, cardamom, cloves, star anise, black peppercorns, nutmeg, and orange peel are the main flavor drivers.

Does the orange peel really matter?

Yes, it adds a bright citrus note that balances the warm spices and rounds out the flavor profile.

What if I’m sensitive to caffeine?

You can substitute decaffeinated black tea or use an herbal option like rooibos for a caffeine‑free version.

Conclusion

This oat milk chai latte offers all the warmth and spice of a traditional chai, made lighter and dairy‑free with creamy oat milk. It’s ideal for slow mornings, cozy afternoons, or anytime you crave a homemade café treat. With a make-ahead concentrate and customizable sweetness, it’s both simple and satisfying.

Oat Milk Chai Latte

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This Oat Milk Chai Latte is a cozy, spiced beverage made with a blend of black tea, warming chai spices, and creamy oat milk. It’s a dairy-free twist on the classic chai latte, perfect for a soothing drink any time of the day.

Author: Emily
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 serving
Category: Drinks
Method: Stovetop
Cuisine: Indian-Inspired
Diet: Vegan

Instructions

In a small saucepan, bring 1 cup of water to a boil.
Add the black tea bags, cinnamon stick, cardamom pods, cloves, ginger, and black peppercorns.
Reduce the heat and simmer for 5–7 minutes to infuse the flavors.
Stir in the oat milk and gently heat for another 2–3 minutes, avoiding boiling.
Strain the mixture into a mug to remove the spices and tea bags.
Sweeten with maple syrup to taste, if desired. Serve hot.

Notes

You can adjust the spice level by increasing or decreasing the quantity of spices.
Froth the oat milk before adding for a café-style texture.
Store leftover chai concentrate in the fridge for up to 3 days.

Nutrition

Serving Size: 1 latte
Calories: 80
Sugar: 5g
Sodium: 90mg
Fat: 2g
Saturated Fat: 0.2g
Unsaturated Fat: 1.8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg