Ah, the milk. This is where things get personal. A traditional Chai Tea Latte uses steamed whole milk. It’s rich, it’s creamy, and it makes your dentist slightly richer. But you don’t have to stick with cow juice.
Oat milk is the current champion, and for good reason. It’s thick, it’s sweet, and it doesn’t separate into nasty chunks like almond milk sometimes does. Oat milk loves chai.
What about non-fat milk? Sure, if you like your latte to feel like a watery apology. Go for it. Just don’t complain when it’s thin. You were warned.
The Sweetener Curveball
Here’s a hot take: a Chai Tea Latte is basically a dessert. The concentrate from most coffee shops is loaded with sugar. We’re talking three, maybe four pumps of syrup for a medium.
You can order it “skinny” or with sugar-free vanilla. But let’s be honest, it tastes like spicy sadness. You are fighting the very nature of the beast. It wants to be sweet.
If you are making it at home, use honey or brown sugar. They match the heavy spices. White sugar is fine, but it’s a little boring, you know? Live a little.
