Shellfish Free Dairy Free Chai Latte
Warm, spiced, and deeply aromatic, this chai latte is the kind of drink that makes you want to curl up and slow down. Whole cardamom pods, a cinnamon stick, cloves, black peppercorns, and fresh ginger are simmered together until the kitchen smells absolutely incredible — then black tea is steeped right into that fragrant base for a full-bodied, layered flavor. Oat milk steps in as the creamy component, giving the latte a naturally sweet, velvety finish that works beautifully with the bold spices. A drizzle of honey or maple syrup ties everything together, and a quick froth on top makes it feel genuinely café-worthy. Every single ingredient here is straightforward and ocean-free by nature, so there's zero concern about the hidden shellfish derivatives that can sometimes sneak into flavored syrups or commercial spice blends. Straining through a fine-mesh sieve gives you a silky, clean cup with none of the gritty bits — just pure, warming chai from scratch. It's the kind of recipe you'll want to make on repeat all through the colder months.
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Learn more →Ingredients
2 servings
- 1 cup water
- 2 black tea bags (or 2 tsp loose-leaf black tea)
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- ¼ tsp black peppercorns
- ½ tsp fresh ginger, grated (or ¼ tsp ground ginger)
- 1 cup oat milk
- 1–2 tbsp honey or maple syrup, to taste
For serving
- ¼ tsp ground cinnamon, for serving (optional)
Instructions
- 1
Combine the water, cardamom pods, cinnamon stick, cloves, black peppercorns, and grated ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 3 minutes, until the liquid is fragrant and lightly amber.
- 2
Add the tea bags, remove the pan from the heat, and steep for 3–4 minutes. Remove and discard the tea bags without squeezing them.
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