Chai lattes are relatively new to me, but I know a good one when I taste it! Learn how I like my chai lattes and maybe try one out for yourself! Read more for a guide to milk frothing and make your best chai latte ever.

Sweet, creamy, cinnamon-y, clove-y goodness. That’s how I would describe a good chai latte, anyway. I didn’t used to be very fond of anything with cloves in it for a very long time because clove is such a strong scent that too much can make my head spin. As my love for tea has developed over the years, I’ve really tried to branch out from normal breakfast tea and introduce my taste buds to new concoctions.

Chai lattes are such an absolute treat, especially on a lazy Sunday morning or on a chilly winter night. The spices are so comforting and making a chai latte is a really great way to help me chill out and relax over the holidays.

Instead of giving you a recipe for the best chai latte ever, I’m just going to heavily suggest that you add a milk frother to your arsenal of kitchen supplies. I’ve stopped drinking coffee after realizing it negatively affects my anxiety, but I’ve really missed having cappuccinos and lattes! Hence my reasoning for purchasing a milk frother. Also, you don’t have to limit yourself to chai lattes! For demonstration purposes, I’ll be using a black tea to demonstrate how to achieve perfect froth for your tea latte creations.

Honestly, I don’t think I had ever had a tea latte until I tried to make one myself, but let me just tell you: it’s a game changer for sure. I find that steeping the tea bag in less water is the best because then you have way more room to add the milk and the froth later! So, once you’ve got your tea bag steeping in about half a mug of hot water for a few minutes, this is when I like to swirl the tea bag around for a couple of seconds. This is mostly to make sure it’s entirely saturated before I take it out. Then I like to add my sweetener (two packets of sweet ’n low, please!) right as I begin the process of frothing the milk.

Personally, I prefer to use soy milk rather than cow’s milk and that’s largely down to the fact that I always have the former, but I imagine you could achieve similar results with whichever milk you like the best! If I’m in the mood for lots of foam on top of my tea lattes, I’ll pour maybe 1/3 to 1/2 cup of milk into the frother, and then stick the glass into the microwave for 60-90 seconds, leaving any metal bits of the brother out. It’s best to keep an eye on the microwave because has a tendency to bubble up and I’ve been lucky enough to have it bubble over and make a huge mess! So, if you see the bubbles rising up the glass, that’s how you know it’s time to take it out of the microwave, but be careful because it will be very hot!

Frothing is pretty simple: stick the top part of the frother back onto the glass and vigorously work the plunger up and down until you’re pleased with the amount of foam produced. Then, just pour the foam over your mug of tea and dust with some cinnamon! And now you’ve got the best chai latte ever. See? That wasn’t too hard!