How to Make a Plant-Based Chai Latte with Oat or Almond Milk

Quick Answer

To make a delicious plant-based chai latte, steep black tea with spices in hot water, then combine with your choice of oat or almond milk and a natural sweetener. For the creamiest texture, use a barista-style oat milk or a whole almond milk, and heat gently to avoid separation.

A homemade plant-based chai latte can rival your favorite coffee shop order, and it’s surprisingly simple to make. The key is balancing bold tea, warm spices, and a creamy milk alternative that doesn’t curdle or taste watery. Whether you prefer the neutral sweetness of oat milk or the nutty richness of almond milk, this guide walks you through every step.

You don’t need fancy equipment or hard-to-find ingredients. With a few pantry staples and about ten minutes, you can create a dairy-free chai that’s perfect for cozy mornings or an afternoon pick-me-up. Let’s brew.

Choosing Your Milk: Oat vs. Almond

The milk you choose dramatically affects your chai’s texture and flavor. Oat milk is naturally sweet and creamy, making it a favorite for lattes. It steams well and doesn’t overpower the spices. Almond milk is lighter and nuttier, which can complement the chai’s warmth, but it’s thinner and may separate if heated too quickly.

For a truly indulgent cup, consider a whole or barista-style oat milk. If you prefer almond, look for unsweetened varieties to control the sweetness. Avoid flavored milks that might clash with the chai spices. Always check the label for added gums or oils—many plant-based milks include thickeners that can affect how they react to heat and acid.

• Oat milk: naturally creamy, slightly sweet, steams well.
• Almond milk: lighter, nutty, best when unsweetened.
• Avoid ultra-thin milks that may water down your latte.

The Perfect Spice Blend

Traditional chai gets its complex flavor from a mix of spices like cardamom, cinnamon, ginger, cloves, and black pepper. You can buy a pre-made chai spice blend, but making your own ensures freshness and lets you adjust to your taste. A basic ratio: 2 crushed cardamom pods, 1 cinnamon stick, a few slices of fresh ginger, and a pinch of black pepper per cup.

For a quicker version, use ground spices—about 1/4 teaspoon each of cinnamon, cardamom, and ginger, plus a pinch of cloves. Remember that spices lose potency over time, so buy in small quantities and store in a cool, dark place. If you like a spicier kick, add a bit more ginger or a dash of cayenne.

• Fresh spices make a noticeable difference.
• Grind whole spices just before brewing for maximum aroma.
• Adjust sweetness and spice to your preference.

Brewing the Tea Base

The tea base is the heart of your chai. Use a strong black tea like Assam or English Breakfast, which can stand up to the milk and spices. For a caffeine-free option, rooibos or honeybush work well. Steep the tea and spices in hot water for 5-7 minutes—longer for a stronger brew, but be careful not to over-steep, which can make it bitter.

A common mistake is adding milk to the tea too early or using boiling water directly on the milk. Instead, brew the tea concentrate separately, then combine with milk. This prevents curdling and gives you control over the final strength. If you like a more intense flavor, simmer the spices in water for a few minutes before adding the tea leaves.

• Use 1-2 teaspoons of black tea per cup.
• Steep for 5-7 minutes; adjust to taste.
• Never boil the milk with the tea—combine after brewing.

Heating and Frothing the Milk

For a café-style chai, you want your milk hot and frothy. Gently heat the milk in a small saucepan over medium-low heat, stirring occasionally, until steaming but not boiling. Boiling can cause the milk to scorch or separate, especially with thinner almond milks. If you have a milk frother, use it to create a light foam.

Oat milk froths beautifully and holds its foam, making it ideal for latte art. Almond milk produces a thinner foam that dissipates quickly. If you want extra foam, double-froth or add a tiny pinch of xanthan gum (if you don’t mind additives). For a simpler approach, whisk the milk vigorously while heating.

• Heat milk to 150-160°F (65-70°C) for best texture.
• Use a frother or whisk to create foam.
• Don’t let the milk boil—it can curdle.

Sweetening Naturally

Chai traditionally includes sugar, but you can sweeten it naturally with maple syrup, agave, honey (not vegan), or dates. Start with a small amount—about 1 teaspoon per cup—and adjust to taste. Keep in mind that some plant-based milks are already sweetened, so you may need less.

For a refined sugar-free option, try blending a pitted date into the warm milk or using a liquid sweetener that dissolves easily. Avoid artificial sweeteners, which can leave a bitter aftertaste. If you’re watching your sugar intake, unsweetened almond milk and a dash of cinnamon can provide enough flavor without any added sweetener.

• Maple syrup and agave dissolve well in hot drinks.
• Dates add fiber and natural sweetness.
• Taste before adding more sweetener—milks vary.

Assembling Your Latte

Once your tea concentrate, milk, and sweetener are ready, it’s time to combine. Pour the tea into a mug, then add the hot milk. Stir gently to mix. If you frothed the milk, spoon the foam on top. For an extra touch, sprinkle with ground cinnamon or nutmeg.

The ideal ratio is about 1 part tea concentrate to 2 parts milk, but adjust to your preference. Some like a stronger tea, others a milkier drink. Serve immediately while hot. If you prefer iced chai, let the tea cool, then pour over ice and add cold milk—just know that cold milk won’t froth the same way.

• Experiment with tea-to-milk ratio to find your favorite.
• Garnish with spices for aroma.
• For iced chai, chill the tea before combining.

Step-by-Step Plant-Based Chai Latte

1. Step 1: Gather Your Ingredients: You’ll need black tea (or rooibos), chai spices (cinnamon, cardamom, ginger, cloves), your choice of MALK oat or almond milk, and a natural sweetener like maple syrup. Optional: a pinch of black pepper for heat. Check that your milk is unsweetened if you want full control over flavor.
2. Step 2: Brew the Spiced Tea Concentrate: In a small pot, bring 1/2 cup water to a boil. Add 1-2 teaspoons black tea and your spices. Reduce heat and simmer for 5-7 minutes. Strain into a mug. Don’t over-steep—bitterness can ruin the balance. Taste as you go.
3. Step 3: Heat the Milk: Meanwhile, gently heat 1 cup of MALK oat or almond milk in a saucepan over medium-low heat. Stir frequently until steaming, about 3-4 minutes. Do not boil. Boiling can cause separation, especially with almond milk. Keep it gentle.
4. Step 4: Sweeten to Taste: Stir in 1-2 teaspoons of maple syrup or your chosen sweetener into the hot milk. Taste and adjust. If using vanilla-flavored milk, you may need less. Remember, you can always add more, but you can’t take it out.
5. Step 5: Combine and Froth: Pour the hot milk into the tea concentrate. Use a milk frother or whisk to create foam. For extra froth, blend the mixture for 10 seconds—just be careful with hot liquids. Oat milk froths better than almond; if using almond, don’t expect thick foam.
6. Step 6: Serve and Garnish: Pour into your favorite mug, spoon any extra foam on top, and dust with ground cinnamon or nutmeg. Enjoy immediately. For an iced version, skip frothing and pour over ice after cooling.

Try These MALK Organics Milks

• Whole Plant-Based Milk: Whole MALK is everything you’ve wanted from a plant-based milk, without the tradeoffs. Made with simple organic ingredients plus protein, vitamins, and minerals, it delivers nutrition without complexity. No gums. No oils. No fillers. Just a clean, creamy pour to fuel every part of your day. Its creamy texture and clean ingredient list make it a fantastic base for a rich, satisfying chai latte without any unwanted additives.
• Vanilla Almond Milk: Just when we thought Almond couldn't get any better, this happened. Rich, warm vanilla meets the clean simplicity of our original almond base. Made with real vanilla extract and organic almonds. Basically a dream in a bottle. The hint of vanilla adds a natural sweetness and depth that complements chai spices, letting you skip extra sweetener.
• Unsweetened Almond Milk: An icon. Unsweetened Almond is the moment. Made with just organic almonds, filtered water, and Himalayan pink salt. No gums, no oils, no fillers—just clean, creamy almond milk that does it all, and does it better. If you prefer to control the sweetness of your chai, this unsweetened option lets the spices shine without any added sugar.
• Shelf-Stable Original Oat Milk: Our cleanest oat milk—now shelf-stable. Original Oat in Tetra format is perfect for stocking up without compromise. No added oils, no thickeners, just organic oats, water, and a pinch of salt. Pantry-ready and always pourable. Oat milk’s natural creaminess makes it ideal for a dairy-free chai latte, and the shelf-stable format means you can keep it on hand for whenever a craving strikes.

With these steps, you can enjoy a creamy, flavorful plant-based chai latte anytime—no café required. Experiment with different MALK milks and spice ratios to make it your own. The beauty of homemade chai is that it’s endlessly customizable and surprisingly simple once you know the basics.