Chai-Spiced Coffee (Warm, Aromatic & Easy Homemade Recipe)
Ever wondered what would happen if your morning coffee met a cup of chai?
I used to be more of a tea drinker, actually. But ever since starting my coffee blog, I’ve fallen deep into the world of brewing, blending, and experimenting. I mean, coffee just hits differently now especially when you mix it with a little spice.
This fall, chai-spiced coffee has been one drink I keep coming back to. It’s a little bold, and it reminds me of why I fell in love with coffee in the first place (there’s always something new around the corner).
In this guide, you’ll learn exactly how to make it at home: how to blend your own chai spices, how to brew it hot or iced, and how to tweak it until it tastes right for you. So let’s start brewing!
Why You’ll Love This Chai-Spiced Coffee
What I love about this recipe is how simple it is. You don’t need chai syrup or a list of ingredients that sound like they belong in a spice market. Just a few pantry items, such as cinnamon, ginger, cardamom and your regular coffee.
This drink has that perfect middle ground between spiced and smooth. You can make it creamy with oat milk, keep it light and black, or even pour it over ice when the weather’s acting confused (like it often does here in fall).
Plus, it’s completely flexible. If you want it sweeter, you can add maple syrup or honey. Or, if you’re cutting back on sugar, skip it entirely. The spices bring enough flavor on their own. That’s the beauty of homemade coffee drinks: you’re your own barista.
Chai-Spiced Coffee (Step-by-Step Recipe)
Equipment
- French press, espresso maker, or pour-over setup
- Small bowl for mixing spices
- Whisk or spoon
- Measuring spoons (or just eyeball it — I usually do)
- Mug (preferably your favorite one)
Ingredients
- For the Coffee Base:
- 1 cup freshly brewed strong coffee (or 1–2 shots of espresso)
- ½ cup milk (dairy, oat, or almond)
- 1–2 teaspoons sweetener (honey, brown sugar, or maple syrup)
- For the Chai Spice Blend:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground ginger
- Pinch of nutmeg and clove (optional but recommended)
- Optional: ¼ teaspoon vanilla extract for extra smoothness
Instructions
- Step 1) Brew the Coffee: Start with a strong coffee base. That’s what keeps the spices from taking over the flavor. I like using my French press because it gives that bold, slightly earthy taste that pairs perfectly with warm spices. But espresso or pour-over works as well. Once brewed, set it aside while you get the spices ready.
- Step 2) Mix the Chai Spices: In a small bowl, mix your cinnamon, cardamom, ginger, and the rest. You don't need to stress about the exact measurements. A little more cinnamon gives warmth, while extra ginger adds that spicy kick.
- Step 3) Combine Coffee and Spices: Pour your hot coffee into a mug and whisk or stir in your spice mix. It might look a little grainy at first, but it blends nicely once you add milk. I sometimes strain mine through a fine mesh. This helps avoid spice bits at the bottom.
- Step 4) Add Milk and Sweetener: Add milk and sweetener to taste. Honey brings out the spice, while brown sugar gives it that deep, molasses note. You can even froth your milk (a small handheld frother works wonders).
- Step 5) Serve and Garnish: Pour everything into your favorite mug. Then top with a sprinkle of cinnamon or cardamom. I sometimes even drizzle a touch of maple syrup over the foam for extra flavor.
Notes
My Tip:
If you make this often, mix a small jar of the chai spice blend ahead of time. That way, whenever the craving hits, you simply scoop and stir.Iced Chai-Spiced Coffee Version
Sometimes in Portugal, even in the middle of fall, we get those warm, sunny days that beg for something iced. And honestly, this chai-spiced coffee works as well cold as it does hot. So here’s how you can quickly do it:
Step 1) Brew and Chill the Coffee
Start with strong coffee. The kind that can hold its own against the spices. I usually brew mine in a French press or Moka pot and let it sit at room temperature for a few minutes before chilling it.
Then pop it in the fridge for about 15 to 20 minutes (or longer if you’ve got the patience). You want it cold enough so the ice doesn’t instantly melt.
Step 2) Mix the Spices
You want to mix your spices with a tablespoon of warm water before adding them to the coffee. This helps dissolve them a bit and prevents the gritty texture you sometimes get from cinnamon or ginger sitting on top. Now stir until it’s smooth and aromatic.
Step 3) Pour It Over Ice
Grab a tall glass and fill it with ice. The more ice, the longer your drink stays cold without getting watered down too fast.
Pour in your chilled coffee and the spice mixture, and give it a quick stir so everything blends evenly.
Step 4) Add Milk and Sweetener
You can add your milk (I love oat milk for this because it adds a slight creaminess that balances the spice). Then your sweetener: honey, maple syrup, or brown sugar all work beautifully. And adjust to your liking.
Step 5) Stir, Sip, and Enjoy
Give it one last gentle stir, then take that first sip. You’ll get the cool, bold taste of coffee with a whisper of cinnamon and cardamom right at the end.
My tip: If you want to take it up a notch, sprinkle a little cinnamon on top of the ice before pouring your coffee. It looks nice, smells incredible, and gives you that subtle spice hit as you sip.
Make-Ahead Chai Spice Mix (Optional Section)
I know I’ve been saying throughout this recipe that you can totally eyeball the spices and you can. Honestly, that’s how I make mine most mornings. But if you’re someone who likes consistency, it’s worth mixing up a batch ahead of time.
I sometimes do it when I’m not feeling lazy and it saves me some time. So here’s the mix I keep in a small glass jar on my counter:
- 2 tablespoons cinnamon
- 1 tablespoon cardamom
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon clove
Just stir everything together and store it in an airtight jar. It keeps for a few months easily, though mine never lasts that long.
How to use it?
When you’re ready to make your chai-spiced coffee, use about 1 teaspoon per cup of coffee. That’s usually the sweet spot for a balanced, aromatic flavor.
If you like things bolder (or if you’ve been converted to a ginger lover like me), you can toss in a bit more ginger or cardamom next time. It’s one of those blends that gets better as you tweak it to your own taste.
Notes: Fresh spices really make a difference here. If your cinnamon or clove has been sitting in the back of the pantry since last Christmas, it might not pack much punch.
For this reason, try grabbing fresh ones. Once you’ve got your mix, that’s it. One scoop and you’ve got instant chai flavor ready to go.
Last Thoughts
Now I’m curious: how do you like your chai coffee? Extra spicy? Sweeter and creamy? Or maybe iced all year round? Drop your favorite combo (or any tweaks you tried) in the comments. So grab your mug, breathe in that cinnamon-cardamom aroma, take a sip, and… voilà!
