Healthy Chai Tea Latte Recipe

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homemade healthy chai tea latte slow cooker recipe
Wellness Mama » Blog » Recipes » Healthy Chai Tea Latte Recipe

Chai tea was one of my favorite drinks in college and many days I’d grab a vanilla latte or a chai tea latte on the way to class. Now, I make superfood vanilla lattes instead since I need protein, healthy fats, and nutrients (not just sugar and artificial flavors) to keep up with my busy days!

I wanted to create a healthy chai tea latte as well and since my kids always want some too, I wanted to find a faster way to make a bigger batch. By brewing up my own chai tea concentrate, I can add milk to create a hot or cold chai latte any time it sounds good (or even freeze it to make a frosty blended version).

The Perfect Chai Tea Latte

You can use any combination of tea, spices, milk (like my new favorite, macadamia nut milk), and sweetener to make the perfect chai latte for you. However, to achieve that warm and slightly spicy chai flavor, there are a few necessary spices. I always like to use cinnamon sticks, whole cloves, cardamom pods, black peppercorns, fresh ginger, and vanilla extract. Sometimes I’ll add chamomile flowers, star anise, or fennel too.

Buying a large quantity of different spices all at the same time can get expensive, but so does buying chai tea at a coffeeshop! Homemade saves money and is better for you. Also, here’s a fun frugal fact: did you know cinnamon sticks can be rinsed, dried, and reused 2-3 times?

The tea I use for this just depends on my mood and who I’m making it for. Black tea is the most obvious choice, but if made with herbal tea (like rooibos tea) or decaf tea, it is wonderful for kids and the mix of spices is great for anyone who is sick or congested.

To make your chai tea latte extra special, top with whipped cream, whipped coconut cream, or use a nut milk made for foaming in coffee.

How to Make Homemade Chai Tea Concentrate

This recipe makes 6 cups of a chai tea concentrate to be used as a base for the latte. To make a latte, mix equal parts tea and milk of choice together.

The leftover tea concentrate can be stored in a pitcher in the refrigerator and used as needed over the next week or two. I really like this glass pitcher with a straining lid, because I can just leave the spices in the tea.

Note: If you don’t want to make so much chai at once, you can reduce the amount and make a single serving in a saucepan in just a few minutes. Just simmer a small quantity of the herbs in the water, add a tea bag or two and brew as a strong tea, add the milk or coconut milk until hot and sweeten to taste.

Instant Pot & Slow Cooker Options

This recipe can be made in a pan on the stove, in the Crock-Pot, or in the Instant Pot. The method I choose just depends on how much time I have that day.

For all three methods, the spices are simmered in water before steeping the tea. The stovetop method takes about 30 minutes, the Instant Pot takes 5, and the slow cooker about 2 1/2 hours on high. After the spices are done simmering, add sweetener (if desired) and vanilla extract, and it’s done!

homemade healthy chai tea latte slow cooker recipe

Chai Tea Latte Recipe

This spicy-sweet (and all-natural) chai tea concentrate is easy to make on the stovetop, in the slow cooker, or in the Instant Pot. Just add milk for a creamy latte!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 85kcal
Author Katie Wells


6 cups



  • Pour the water in a large saucepan, Crock-Pot, or Instant Pot.
  • Use the flat side of a large knife to crack open the cardamom pods and slice the ginger into thin slices.
  • Add the cardamom pods and seeds, ginger slices, cinnamon sticks, peppercorns, and cloves to the water. 
  • If using the stove, bring the water and spices to a boil then cover and reduce to a simmer for 30 minutes.
  • If using a Crock-Pot, heat on high for 2 hours or low for up to 8 hours.
  • If using an Instant Pot, cook at high pressure for 5 minutes then allow pressure to release naturally for 10 minutes before venting.
  • Add the tea bags, vanilla extract, and sweetener if using and let steep for 10 minutes.
  • Strain finished chai concentrate.
  • Enjoy hot or cold by mixing equal parts warm or cold chai with warmed or cold milk. Top with whipped cream or whipped coconut cream!


Nutrition Facts
Chai Tea Latte Recipe
Amount Per Serving (1 cup)
Calories 85 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2.3g14%
Cholesterol 12mg4%
Sodium 53mg2%
Carbohydrates 8.3g3%
Fiber 0.2g1%
Sugar 8.5g9%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.


TIP: Put all loose spices and herbs in a reusable tea bag or cloth bag to make straining easier.
  • This is a chai concentrate meant to be mixed with milk to make a chai latte. Feel free to adjust the spice and sweetness levels to fit your taste.
  • Freeze the chai in cubes and blend with milk for a frappe-style chai latte!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Other Healthy Tea Recipes Drinks

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


34 responses to “Healthy Chai Tea Latte Recipe”

  1. Annie Lee B Avatar
    Annie Lee B

    5 stars
    I’m trying to find cardamom pods but see different products on Amazon. Do I need green, red, black or something entirely different? Also, do I need organic? Thanks for input. I look forward to giving this a trial run.

  2. Desiree Avatar

    5 stars
    Black tea gives me horrible heart burn…but Chi Tea is one of my favorites. If I use a herbal tea In place of the black tea, what flavor would you recommend? I love the spicey flavor and dont want that to change.

  3. Nancy Avatar

    Is there possibly a lower, much lower fat way to make this? Im restricted on fat, carbs & sodium & the carbs & sodium are very low but the fat content is really high.
    Thank you, Nancy A. Hess

  4. Pete Avatar

    4 stars
    Crock-Pot says: Crock-Pot® SlowCcookers reach the simmer point and stabilize on both “High” and “Low” at about 209°F.

    Understand the Low and High Temperature Settings
    Don’t think of your slow cooker like a stove top. Cranking up the dial might move the temperature up, but it’s better to think of your meals in terms of time. That’s why you should think of the simmer point first.

    The simmer point is the time it takes to bring all the contents of your slow cooker just below the boiling point. It’s right around 209 degrees. On the low setting, the time it takes to reach the simmer point is around seven to eight hours. For the high setting, it takes around three to four hours.

  5. Carol L Avatar

    RE: Crock Pots: I contacted the manufacturer about the High/Low settings on a crock pot and they all said the same thing: They BOTH cook at the same temperature, I think it was 285*, the low temp setting just takes longer to get to that temperature. So you are NOT cooking at a lower temperature on the low setting, you are cooking at the SAME HIGH temperature, so you should cook for a shorter amount of time on low.

  6. Kiley Avatar

    I’m assuming when you say coconut milk you mean the canned stuff? I was reading through the comments and wondering if that might be a common mistake since there is also “coconut milk” in tetra paks…

      1. Lauren Avatar

        When you say coconut milk, do you mean the kind sold in the cold section where cow’s milk is, or do you mean the kind sold in small cans? Thanks! Looking forward to trying this.

  7. Sharon Roselli Avatar
    Sharon Roselli

    i can’t find the stevia leaf its sold out for more than a month at mountain rose. can you recommend anywhere else to buy it?

  8. Gloria Cassavetes Avatar
    Gloria Cassavetes

    I have had a problem with slim and now I read here it, s the cinnamon! So I will try making a new batch with out cinamon and only add it before I drink it. I throught it was the cardamon I was useing in making the concentrate, I leave it in the fridge.

  9. Dena Barnes Avatar
    Dena Barnes

    Just a tad confused. Do you add the milk after it cooks for the hours, or do you add the milk to cook with everything else for hours? And I’m seeing different lengths of cinnamon sticks, which, I assume, would lend to different amounts of cinnamon in the finished product. What do you use? THanks!

  10. Blake Avatar

    I cooked mine on low for six hours but didn’t strain it til it hit about the eighth hour and it turned out really bitter. Was it just too long?

    1. Wellness Mama Avatar
      Wellness Mama

      It could be that it was too long, or depending on the head differences with crock pots, the temperature could have been slightly too high…

  11. Valerian tea Avatar
    Valerian tea

    It was a very nice idea ! Just wanna say thank you for the information you have diffused. Just continue composing this kind of post. I will be a loyal reader, thanks a lot.

  12. Bas Avatar

    Just a suggestion, but the first chai I ever had was so good that I copied out the ingredients from the packet, and one of them was Star anise.  that and the cardamom seemed to really “make” the flavor and I’d suggest adding that to your chai to keep it from being just plain ole spiced tea.  teehee.

    1. deziree Avatar

      Yes, you can not have a real chai tea without lots of fresh cardamom pods… and black peppercorns, too!

  13. Amanda Kaake Avatar
    Amanda Kaake

    This was amazing!  Thanks so much!  I used Red Raspberry Leaf tea as well and used individual packets of truvia to sweeten each cup.  Thanks for the amazing recipe!

  14. Kate Avatar

    I put the ingredients in my crock pot on low last night and just woke up in anticipation.  I have a curdled slew.  🙁  What went wrong?

      1. Kate Avatar

        Yes, I used Coconut milk.  :/  I think it was Trader Joes brand, unsweetened.  Perhaps the problem was that at the last moment I tossed in a spoonful of ‘mulling spices’ because I was a tad low on the cinnamon stick.  The mulling spices had a bit dried orange rind, perhaps the citrus curdled the coconut milk.  Also I have a new-ish crock pot which seems to cook much hotter than the old one I had for years.  My husband said it was ‘boiling’ when he got up (4:45 am) I assume it was ‘simmering’.  It was on low, and begun around 10 pm.  Does using  the new/hotter crock pots mean we always need to lessen the cooking time?  I definitely can’t leave a roast in for 8 to 12 hours any longer.  I cook two large boneless skinless Turkey breasts on low to falling apart tender in 5 hours on low in my small crock pot (5 quart, I think).    I’ll try it again during the day when I can keep an eye on it.  I was able to strain all the curdles out with a cheese cloth and I put the rest in a large jar, and it’s fine with fresh (coconut or almond) milk added and heated up.  😉

        1. Wellness Mama Avatar
          Wellness Mama

          All I can think is the heat. If you have a newer crock pot, maybe try for just a couple of hours and see if it works better!

          1. Kate Avatar

            Thanks!  I’m bummed that I can’t wake up to hot chai.  🙁  Now if I want it I’ll need to just make it normal, or be forced to wait 2 hours.  I sure which the FDA or whomever is responsible for the new higher heating crock pots would have just left well enough alone.  All my recipes have to be adjusted and the whole point of a crock pot is the ability to turn it on first thing in the am or last thing at night and forget it.  Can anyone recommend a new crock pot that heats like the older ones?

    1. Chantel Avatar

      Mine was a little curdly too. I think maybe it’s the coconut separating? But i just strained it and stirred it. It still tasted good! 

  15. Chantel Avatar

    Could I use ground cinnamon in lieu of cinnamon sticks? And if so, how much would you suggest?

    1. Wellness Mama Avatar
      Wellness Mama

      you can, I’d just make sure its in a bag, because cinnamon powder tends to get slimy in a crock pot for some reason

  16. Allison Avatar

    Thanks!   I can’t wait to make this.   Your pumpkin latte sounded so good but I don’t like coffee.   Chai tea is one of my all time favorites but I have given it up due to the sugar/milk version that you get at Starbucks.   I’m definitely going to try this one! 

  17. Michelle Avatar

    This looks absolutely delicious! What a great way to warm up in the cooler weather!

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