I’m a sucker for chai lattes, but sometimes, I just crave something cool and icy instead of a steaming mug.
That’s how I landed on this easy chai tea latte mocktail—honestly, it’s become a favorite of mine.
You still get all those spicy, creamy chai flavors, but served over ice and totally alcohol-free.
If you’re already a fan of iced chai lattes, or maybe just in the mood for something a little different, this one’s a breeze to whip up at home.
It works for summer afternoons, casual hangouts, or whenever I want a treat that feels a bit more special than just plain tea.
Chai Tea Latte Mocktail Recipe
Sometimes I want all the cozy chai spice vibes, but I’m not in the mood for caffeine or booze. This mocktail does the trick—chai tea, warm spices, and creamy, dairy-free milk come together for a drink that’s honestly hard to put down.
Equipment
- Small saucepan for simmering everything together
- Measuring spoons and cups—I mean, I try to eyeball it, but it helps
- Fine mesh strainer to catch the bits and bobs
- Whisk or spoon for mixing
- Heatproof mug or glass for serving (because nobody wants a shattered glass)
- Milk frother (optional) if I’m feeling fancy
- Teapot or kettle if I’m using tea bags
- Spoon for sweetener—can’t forget that
These are just what I use to get that smooth, frothy finish.
Ingredients
- 2 chai tea bags or 2 tsp loose leaf black tea
- 1 cup water
- 1 cup almond milk, oat milk, or coconut milk
- 1 stick cinnamon (or 1/2 tsp ground cinnamon)
- 3 whole cloves (or 1/4 tsp ground cloves)
- 2 cardamom pods (or 1/4 tsp ground cardamom)
- 2 thin slices fresh ginger (or 1/4 tsp ground ginger)
- 2 black peppercorns (or a pinch ground black pepper)
- 1 star anise (optional)
- 1-2 tbsp brown sugar or maple syrup
- 1 tsp vanilla syrup (optional)
- Ice cubes (for serving over ice, if you want it cold)
I swap between whole and ground spices, honestly, just depending on what’s in the pantry.
Instructions
- Toss water, chai tea, cinnamon stick, cloves, cardamom, ginger, peppercorns, and star anise into a saucepan.
- Bring it to a simmer over medium heat and let everything mingle for about 5 minutes.
- Take it off the heat, then stir in your sweetener and a splash of vanilla syrup if you’re using it.
- Strain the mixture into your mug to get rid of the spices and tea leaves.
- Warm up the milk in a separate pan or the microwave—just get it hot, not boiling.
- Froth the milk with a frother or whisk until it’s nice and foamy.
- Pour the hot milk over your chai base in the mug.
- Give it a gentle stir, or pour it all over ice if you’re in the mood for a cold mocktail.
- Dust a little ground cinnamon on top if you want to get fancy.
Equipment
- Measuring spoons and cups
- Heatproof mug or glass
- Milk frother
- Teapot or kettle
Ingredients
- 2 chai tea bags or 2 tsp loose leaf black tea
- 1 cup water
- 1 cup almond milk, oat milk, or coconut milk
- 1 cinnamon stick or 1/2 tsp ground cinnamon
- 3 whole cloves or 1/4 tsp ground cloves
- 2 cardamom pods or 1/4 tsp ground cardamom
- 2 slices fresh ginger or 1/4 tsp ground ginger
- 2 black peppercorns or pinch ground black pepper
- 1 star anise optional
- 1-2 tablespoons brown sugar or maple syrup
- 1 teaspoon vanilla syrup optional
- ice cubes for serving over ice, if desired
Instructions
- Combine water, chai tea, cinnamon, cloves, cardamom, ginger, peppercorns, and star anise in a small saucepan.
- Bring to a simmer over medium heat and let infuse for 5 minutes.
- Remove from heat. Stir in brown sugar or maple syrup and vanilla syrup if using.
- Strain mixture into mugs to remove spices and tea leaves.
- Warm milk in a separate pan or microwave (do not boil). Froth the milk with a frother or whisk.
- Pour hot milk over the chai base. For an iced version, pour everything over ice.
- Garnish with a dusting of cinnamon or a cinnamon stick if desired.
Notes
Notes
If I use ground spices, the flavor definitely comes through stronger, but the drink can end up a bit gritty if I don’t strain it well. Swapping in oat or coconut milk makes it extra creamy and, honestly, I like the dairy-free options best.
Maple syrup brings a deeper sweetness than brown sugar—sometimes I even use less sugar if I’ve got some vanilla syrup in there.
For a little flair, I’ll throw in a cinnamon stick or star anise as a garnish. If I remember, I chill everything in the fridge before pouring it over ice, so it stays colder longer.
I usually tweak the spice blend depending on my mood—sometimes I want it bold, other times a bit more mellow.
Must Have Ingredients
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Q ELDERFLOWER TONIC WATER with Real Quinine & Organic Agave | Buy On Amazon |
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Tasting Notes
So, when I take that first sip, the creamy texture is the first thing that hits me. The milk and chai spices come through in a way that feels both gentle and, honestly, pretty rich.
The sweetness? It’s balanced—just enough to round out the flavors without making it cloying. There’s a little cinnamon and some clove, and those seem to linger pleasantly after each sip.
The cold temperature gives the spices this refreshing edge. If I shake or blend it well, there’s a light, frothy top that’s kind of fun.
Sometimes, I’ll toss in a sprinkle of nutmeg or maybe a dash of honey. It gives the mocktail a little something extra, you know?
Texture and Aroma Highlights:
- Creamy and smooth
- Spicy aroma fills the glass
- Chill from ice is cooling
- Mild foam on top



























Yummy!