The Best Creamy Coconut Chai Latte (dairy-free)

Have you ever had a creamy, delicious chai latte at a coffee shop and wondered how you could replicate it at home? Well, there’s no need to wonder anymore! This Coconut Chai Latte is creamy as can be and absolutely scrumptious! It only takes 15 minutes to put together, and there’s no need to add black tea unless you want it! You have three options for this Coconut Chai Latte: 1) Make a caffeine-free version 2) Add black tea bags for a classic chai latte 3) Add espresso for a “dirty chai latte”. All three options are scrumptious, so you can’t go wrong! Be sure to let me know which version you try and how you liked it!

Ingredients

Lite coconut milk – This is coconut milk from a can, not from a carton. The canned coconut milk is MUCH creamier. You can use coconut milk from a carton as well, but the latte won’t be nearly as creamy,

Milk of choice – You’ll also add a regular milk or plant-based alternative.

Chai spice mix – I have a post for a delicious, authentic homemade chai spice mix that you can find in this post. If you don’t want to bulk make chai spice, then no problem! You can either steep chai tea bags in the milk or you can add spices directly to the drink without bulk making it. Just read the notes section of the recipe card to see the alternatives. The chai spice mix is great because it incorporates all of the classic flavors in chai, but the alternatives listed in the notes section are still delicious.

Maple syrup – For sweetness. You can adjust this to your preference, or you can also sub for coconut sugar as well.

Vanilla extract – For extra flavor

Optional caffeine: If desired, you can steep black tea bags in the milk, or you can add espresso to make a dirty chai.

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Method

Here are the instructions for the basic Coconut Chai Latte. If you want to add black tea bags or espresso shots, read the sections below these steps as well.

1. In a small saucepan set over medium-low heat, warm the coconut milk until hot. Do not boil.
2. Add the spices, vanilla extract, and maple syrup. Whisk to combine or use a milk frother to mix until well combined and spices are absorbed. Cook for a few minutes longer, whisking again before removing from the heat.
3. Pour into a mug. To reduce sediment, you can strain through a fine mesh sieve while pouring into the mug.

Method to add black tea bags

If using black tea: Place in the coconut milk while on the stove and steep for several minutes or longer, depending on how strong you want it. Remember, do not let it boil, just keep it warm while it steeps.

Method to add espresso shots

If using espresso: Pour espresso into the mug then pour the chai mixture over top.

Modifications

• On the recipe card, I list using 1 1/4 tsp of this homemade chai spice mix. I like this mix because it incorporates all of the classic chai spices. However, if you don’t want to make the chai spice mix, then you can just add this simple combo to the milk: 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cardamom (or sub allspice), and 1/8 tsp cloves.
• Another option instead of adding ground spices would be to steep a couple chai tea bags in the milk until it reaches your desired strength.
• You can sub whole milk for the coconut milk if desired. You’ll also still add the 1/2 cup milk of choice as listed in the recipe.

What is the texture of the Coconut Chai Latte

It is thick and creamy with a perfect combination of delicious chai spices. A bonus would be if you use a milk frother to mix everything together in the pot. This adds a frothy texture which is amazing. You can also accomplish it by whisking by hand, but it’s a bit more work and you may not get it quite as frothy as if you used a milk frother. You can then top it with a sprinkle of cinnamon, or whipped cream, or both.

What’s the difference between canned coconut milk and coconut milk in a carton?

It’s important to know that there are two different varieties of coconut milk: The one that comes in a can, and the regular coconut milk you would find in a carton in the refrigerated section. The carton variety is more of a “barista” style coconut milk that would be used at coffee shops and is mostly made of water – about 85% water and 15% coconut cream, which means that it’s thin and doesn’t add much creaminess to recipes. On the other hand, the canned coconut milk contains much more coconut – up to 90% coconut and only 10% water. The canned variety therefore is much creamier, thicker, and richer in flavor. To make it a bit more complicated – the canned coconut milk comes in a regular or “original” style and a light or “lite” style. We’re using the lite style which has less coconut cream in it, making it lower fat/lower calorie (so has a bit more water than the original style), but it still has all the creamy goodness (much more than the one found in a carton).

Other recipes you’ll love

Homemade Chai Spice

Cozy Pumpkin Chai Oatmeal

Healthy Hot Cacao

Gingerbread Ice Cream

Soft Gingerbread Cookies w/Orange Glaze

I hope you love this Coconut Chai Latte! Please be sure to leave a comment on the post and a review on the recipe card. Your support allows me to keep creating content for you! Thanks in advance!

Creamy Coconut Chai Latte

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Have you ever had a creamy, delicious chai latte at a coffee shop and wondered how you could replicate it at home? Well, there’s no need to wonder anymore! This Coconut Chai Latte is creamy as can be and absolutely scrumptious!

• Author: Christine Manes
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: beverage
• Method: stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

1 can lite coconut milk

1/2 cup regular milk or almond, cashew, or coconut milk from carton

2 Tbsp maple syrup, to taste

1 1/2 tsp chai spice mix *see note for simple version

1 tsp vanilla extract

2 shots espresso or 2 black tea bags *see notes

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Instructions

1. In a small saucepan set over medium-low heat, warm the coconut milk until hot (don’t boil though).
2. If using black tea: Place in the coconut milk while on the stove and steep for several minutes or longer, depending on how strong you want it. Remember do not let it boil, just keep it warm while it steeps.
3. Remove the tea bags, add the spices, vanilla extract, and maple syrup. Whisk to combine or use a milk frother to mix until well combined and spices are fragrant. Cook for a few minutes longer, whisking again before removing from the heat.
4. If using espresso – pour the espresso into the mugs.
5. Pour the coconut chai mixture into the mugs. To reduce sediment, you can strain through a fine mesh sieve while pouring into the mugs.
6. For an iced latte: Let the latte cool 10 mins then pour into a large glass cup with ice.

Equipment

Milk Frother

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Notes

Chai Spice Mix see post here

I recommend bulk making chai spice to incorporate all the flavors. Mix together:

3 Tbsp ground cinnamon

2 1/2 tsp ground ginger

1 1/2 tsp ground cardamom

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground cloves

Pinch of ground black pepper

(use only 1 1/2 tsp of this mix for the latte)

If you don’t want to make the chai spice mix, you can either:

a) Steep several chai tea bags in the hot milk for about 5-10 mins (or until desired strength)

OR

b) Use 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 scant tsp ground cardamom, and a pinch of allspice, nutmeg, and cloves.

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