Eggless Classic Chai Latte
Warm, deeply spiced, and endlessly comforting, this homemade chai latte is the kind of drink that makes you want to curl up on the couch and forget the outside world exists. Whole spices — cardamom, cinnamon, cloves, black pepper, and fresh ginger — are simmered together until the kitchen smells absolutely incredible, building a flavor base that no powder or syrup can touch. The milk goes in alongside the tea to steep low and slow, which gives the final cup that rich, creamy depth you'd expect from a great café version. Honey sweetens everything naturally, and you can dial it up or down to suit your taste. Since eggs have no place in a classic spiced tea drink anyway, this recipe is naturally free of them without any substitutions or workarounds — just pure, honest ingredients doing their thing. Straining everything through a fine-mesh sieve at the end means you get a silky-smooth pour with zero gritty bits, just two mugs of something genuinely special.
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Learn more →Ingredients
2 servings
- 1 cup water
- 1 cup whole milk
- 2 black tea bags (or 2 tsp loose-leaf black tea)
- 1-inch piece fresh ginger, thinly sliced
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 4 whole black peppercorns
- 1 star anise (optional)
- 2 tbsp honey, or to taste
Instructions
- 1
Combine the water, ginger, cardamom pods, cinnamon stick, cloves, peppercorns, and star anise (if using) in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
- 2
Add the tea bags and milk to the saucepan. Raise the heat to medium and bring the mixture just to a gentle simmer — small bubbles at the edges, not a rolling boil — then reduce the heat to low and steep for 4 to 5 minutes, until the chai is deep brown and richly spiced.
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