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This homemade chai latte is the perfect alternative to an expensive coffee house drink!

On the off chance I step inside a Starbucks I order a vanilla bean frappuccino. Since I’m not a coffee drinker that nixes over half the menu for me and the sweet frozen goodness of a frap does it for me nearly every time. But every once in awhile I want something warm to drink that isn’t hot chocolate {unless it’s fall and then I’m all about that caramel apple cider}. So during a client meeting on a cool morning earlier this month I ordered a chai latte on a whim. And after my first sip I was reminded how much I adore chai lattes.

So much so that I went out and bought a box of chai tea bags from my favorite brand. I’ve tried the bags steeped in both water and milk and both yielded different results. Then I came across this recipe and decided to take her advice but with a twist, since I wanted to use my tea bags and not some loose spices. I must say her maple syrup idea was pretty genius! It added a level of flavor that I just wasn’t getting with raw sugar.

Depending on your desired level of creaminess you can steep the bags in just milk or do a half milk/half water combo. Play around with it and find what you like! The full milk recipe is my jam and I will definitely be making this over and over again. I definitely recommend making this in a pot over the stove and not in the microwave. I tried the microwave a couple times and it was just really hard to keep the milk at a good temperature to completely steep the bags. Go stove or go home!

Depending on how you like it you can top your latte with a dash of cinnamon {my preference} or with a bit of whipped cream {my mom’s preference}.

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Chai Latte

Yield: 1 serving

Cook Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 1 chai tea bag
• 10 oz whole milk
• 2 Tbs maple syrup*
• 1/2 tsp cinnamon

Instructions

1. In a small pot over a medium heat add milk and heat until milk is bubbling around the edges.
2. Add tea bag and steep for 5 minutes.
3. Stir in maple syrup and cinnamon and serve hot.