Staff Recipe: Warm Up with a Chai Latte Recipe

Staff Blogger: Josh Hilgenberg, Journalism/Creative Writer Intern

Chai Tea LatteFall is upon us, and with it comes those cold autumn winds. After spending a summer on the lake, it’s hard adjusting to the colder temperatures of the fall, but this recipe’s warm spices will be the perfect solution to fend off chills.

A little story behind this recipe… I love cooking, and I love tea. While I was an intern at Lakeside this summer I wanted to learn how to make a chai latte. I searched the Internet for recipes, and there were only a few things in common from one site to another. So, I decided I would try them all. Most came close to what I wanted, but didn’t quite hit the mark. Then, I decided to try some of my own ideas, and that’s where this recipe was created.


  • Milk
  • Water
  • Chai Tea Bag(s)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground Allspice
  • ½ tsp Ground Nutmeg

Note: This recipe makes 1 cup, so if you want to make more, all you have to do is double or triple your recipe if you’re cooking for more people.

If you noticed, I didn’t put measurements on the amount of liquid to use, and here’s why. When I was making this recipe, I always ended up making way too much, or not nearly enough. My solution is this – fill whatever cup you want to drink out of halfway with water and pour that into a saucepan. Bring it to a boil, then, let your spices steep for about 5 minutes, stirring occasionally.

You should have some really good smells coming from your pan. Take your tea bag and toss it in the saucepan as well, letting it steep for another 3-5 minutes, depending on how strong of a chai flavor you want. You can cut the string off the bag if you want to make things a little easier when stirring.

While your tea is steeping, fill up the vessel you chose earlier halfway full with milk. Once the steeping is finished, pour the milk into the saucepan. Now is the time to really have a close eye on your drink. From the time the milk goes in, to the time it starts to boil, there should be constant stirring so that the milk doesn’t burn on the bottom of your pan – yikes! It shouldn’t take long to reach a boil, but just be careful that it doesn’t boil over. Once you notice it starting to bubble rapidly, take it off of the heat and grab a strainer.

I never mastered this part because I’m not an expert at pouring, so I put my mug in the (clean) sink, put the strainer over top, and poured my drink into it that way, avoiding a huge chai mess.

Once you do that, you’re finished! Just give it some time to cool down, because, remember, this was boiling just a second ago. Curl up with a blanket, a movie, some friends and enjoy!

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