Description
Warm your winter mornings with this spiced, creamy Christmas Chai Latte — comfort in a mug topped with a lightly spiced whipped cream. Quick to make and perfect for gifting warm vibes.
Ingredients
Scale
Chai base
- ½ cup water
- ½ cup milk (any type — dairy or plant)
- 1 strong black tea bag or 1 teaspoon loose black tea
- 1 tablespoon brown sugar (or to taste)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 1⁄8 teaspoon ground nutmeg
- Pinch of ground black pepper
Spiced whipped cream
- ¼ cup heavy cream (cold)
- 1 teaspoon honey (optional — adds gentle sweetness)
- ¼ teaspoon of the spice blend reserved from above
Instructions
- Blend the spices. In a small bowl, stir together cinnamon, cloves, ginger, cardamom, nutmeg and black pepper. Scoop out ¼ teaspoon and set that aside for the whipped cream.
- Bold tip: Reserve a tiny amount for the cream — it ties the whole drink together.
- Start the chai. Pour the water into a small saucepan, add the tea, brown sugar and the remaining spice mix. Heat gently over medium heat just until tiny bubbles form — don’t let it reach a rolling boil.
- Add the milk. Turn the heat down, pour in the milk and let the mixture warm and steep for about 4–5 minutes so the spices bloom and the tea gets cozy with the milk.
- Strain. Pour the mixture through a fine mesh strainer into your mug to remove tea bits and spice fragments. Want it silky smooth? This step is non-negotiable.
- Whip the topping. In a chilled bowl, whisk the cold heavy cream, honey (if using) and the reserved ¼ teaspoon spice until you reach soft peaks. You can use a whisk or an electric mixer — the latter wins if you’re in a hurry.
- Bold tip: Use cold cream and a cold bowl for faster whipping.
- Finish. Spoon or pipe the spiced whipped cream onto the latte. Dust a tiny pinch of cinnamon or nutmeg on top for show.
Notes
- Pro tips & quick variations
- Don’t boil the milk. Keep heat low to avoid a scorched taste.
- Loose-leaf tea = better flavor. If you have it, use it.
- Dairy-free swap: Use oat or coconut milk and coconut cream for the topping.
- Iced option: Chill the chai, serve over ice, top with the whipped cream. Yes, even in milder winters!
- Boozy twist: Stir in a splash of spiced rum or bourbon for adult holiday cheer. Want a peppermint kick? Crush a candy cane and sprinkle a little on top.
- Storage & make-ahead
- Make the chai base ahead and refrigerate up to 3 days. Reheat gently.
- Whipped cream is best fresh but keeps a day in the fridge (covered).
- FYI: If reheating, warm gently on low heat — don’t boil.