Chai-Spiced Coffee (Step-by-Step Recipe)
I’ve tried a lot of flavored coffees over the years, but there’s something special about chai-spiced coffee. Maybe it’s the mix of warmth and boldness. And the best part? It’s ridiculously easy to make.
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.