This spiced apple chai latte is a staple in my kitchen when the weather turns cool and I want something comforting but a little different from my usual cup of tea. The aroma of simmering apples, cinnamon, and cardamom always fills the house and signals a cozy afternoon ahead. I love serving this drink as a pick-me-up in the late afternoon or as a gentle way to wind down after dinner.

What makes this latte special is the blend of classic chai spices with the natural sweetness and tartness of apple. The result is a creamy, gently spiced drink with a hint of fruitiness that isn’t overpowering. The texture is silky from the steamed milk, and the apple adds just enough body to make each sip satisfying.

I find this recipe is easy to scale up for a group or to make just a single mug for myself. It’s also a great way to use up apples that are a bit past their prime. The flavors are balanced and not too sweet, making it a reliable treat that feels a little indulgent without much fuss.

Quick Facts

Why You’ll Love It

If you enjoy chai and are looking for a twist, this spiced apple chai latte offers a fresh take. It’s easy to make, uses common ingredients, and fills your kitchen with a warm, inviting aroma. The apple and spices blend seamlessly, creating a drink that’s both familiar and unique.

• Naturally sweetened with apple and honey.
• Balanced spice—never overpowering.
• Simple ingredients, no special equipment.
• Easy to scale for a crowd or a single mug.
• Creamy texture without being heavy.
• Great for using up extra apples.

Ingredients

The ingredients for this latte are straightforward and likely already in your pantry. Choose a crisp apple for the best flavor, and use your favorite black tea bags. Whole spices add depth, but ground spices work in a pinch.

• 1 medium apple (any variety), peeled, cored, and diced
• 2 cups water
• 2 black tea bags (or 2 tsp loose black tea)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 4 whole cloves (or 1/8 tsp ground cloves)
• 4 green cardamom pods, lightly crushed (or 1/4 tsp ground cardamom)
• 1/2-inch piece fresh ginger, sliced (or 1/4 tsp ground ginger)
• 1–2 tbsp honey or maple syrup, to taste
• 1 cup milk (dairy or unsweetened non-dairy)
• Pinch of black pepper (optional)
• Whipped cream or extra cinnamon, for serving (optional)

Step-by-Step Instructions

This recipe comes together on the stovetop in about 20 minutes. Simmer the apples and spices first to extract their flavors, then steep the tea and finish with steamed milk. Strain well for a smooth, creamy latte.

1. In a small saucepan, combine the diced apple, water, cinnamon stick, cloves, cardamom pods, ginger, and black pepper if using.
2. Bring to a gentle simmer over medium heat. Cover and cook for 8 minutes, until the apples are soft and the mixture is fragrant.
3. Add the black tea bags and steep for 3–4 minutes with the heat off.
4. Strain the mixture through a fine mesh sieve into a heatproof bowl or measuring cup, pressing on the solids to extract as much liquid as possible.
5. Return the strained liquid to the saucepan. Stir in honey or maple syrup to taste.
6. Add the milk and heat gently over low, stirring, until hot but not boiling.
7. Froth the latte with a whisk or milk frother if desired.
8. Pour into mugs and top with whipped cream or a sprinkle of cinnamon, if you like. Serve immediately.

Chef Tips

A few small tweaks can help you get the best result every time. Don’t rush the simmering step—this is where the apple and spices really infuse the drink. Strain thoroughly for a smooth texture.

• Use a fine mesh sieve to avoid gritty spices.
• Adjust sweetness after adding milk.
• Simmer apples until very soft for maximum flavor.
• Warm the mugs before pouring for a longer-lasting hot drink.
• Top with a cinnamon stick for extra aroma.
• Double the recipe for a crowd.

Substitutions

This recipe is flexible, so you can swap in what you have on hand. Adjust the spices to suit your taste or use ground versions if whole spices aren’t available.

• Use pear instead of apple for a different fruit note.
• Swap black tea for rooibos for a caffeine-free version.
• Maple syrup or brown sugar can replace honey.
• Oat, almond, or soy milk work well in place of dairy.
• Ground spices can substitute for whole—use half the amount.
• Skip ginger if you prefer a milder spice profile.

Storage & Reheating

While this latte is best served fresh, you can make the spiced apple tea base ahead of time. Store leftovers in the fridge and reheat gently when ready to serve.

• Store strained apple chai base (without milk) in the fridge for up to 3 days.
• Reheat base and add fresh milk when serving.
• Do not freeze; texture will suffer.
• If fully assembled, reheat gently on the stove—avoid boiling.
• Shake or stir before serving to recombine any settled spices.

Perfect Pairings

This spiced apple chai latte pairs well with both sweet and savory snacks. I often enjoy it with a simple baked treat or as an afternoon companion to a light meal.

• Ginger cookies or shortbread
• Toasted sourdough with butter
• Mild cheese and crackers
• Pumpkin bread or apple muffins

FAQs

Here are answers to some common questions about making and serving this latte. These tips should help you adapt the recipe to your preferences and troubleshoot any issues.

Nutritional Note

This recipe provides a moderate amount of calories per serving, mostly from the milk and sweetener. Nutrition will vary based on your milk and sweetener choices.