This chai spiced latte is cozy, fragrant, and just sweet enough. It is the kind of drink you will want to make every night once you find out how easy it is.
My husband and I have always had a thing for tea time. Once the kids are in bed and the house finally goes quiet, that is usually when we make ourselves a drink and just sit together, catching up or putting on whatever show we have been working our way through. Most times we both have tea, other times he ends up being the first one to try whatever new drink I have been working on. It is one of those small routines that we both look forward to more than we probably admit.
This chai spiced latte has become one of our go-to drinks for those nights. I had already been making my chai tea syrup for a while and using it in different recipes, but this latte is where the spices really get to shine on their own. The black tea gives it that familiar tea taste you expect, and then the spices kick in the way a good chai always does, warm and aromatic but never overwhelming.
The honey softens everything, and the vanilla rounds out the edges. The rose petals are subtle, more of a delicate finishing note than anything you would actually taste upfront, but they add a light floral aroma that makes the whole drink feel a little more special. It reminds me a lot of the vanilla lavender oat milk latte in that way, where one small ingredient completely changes the experience of the drink.
For our tea nights, this one and the London fog tea are the two we keep coming back to most. On nights when my husband is the one picking, he usually goes for something with a little more going on, and that is when the gingerbread matcha latte comes out.
Ingredients
The black tea is the base of this latte, and I like Assam for its stronger, malty flavor because it holds up well once the milk and honey are added. Darjeeling works too if you prefer something lighter and more floral. Honey adds a softer sweetness than regular sugar and works especially well with the chai spices and rose. For the milk, oat milk is my favorite dairy-free option because it makes the latte creamy without overpowering the cinnamon, cardamom, and ginger.
See the recipe card for exact quantities.
Top Tips for Chai Spiced Honey Latte with Dried Rose Petals
Toast the spices first: Warm them in the dry saucepan for 20 to 30 seconds to bring out more flavor before adding the milk.
Strain the milk: Ground spices can settle at the bottom, so strain the spiced milk for a smoother latte.
Use freshly ground spices when you can: They have a stronger aroma and fuller flavor than spices that have been sitting in the pantry for a long time.
How to Make Chai Spiced Honey Latte with Dried Rose Petals?
This latte comes together by brewing strong tea first, warming the spices into the milk, then combining everything in the mug before garnishing.
Brew the tea
Steep the black tea in ½ cup of hot water for 4 to 5 minutes, then remove the tea bag or strain out the leaves.
- Do not steep the tea too long, or it can turn bitter.
- Use freshly heated water so the tea brews with a clean, strong flavor.
Make the spiced milk
Add the milk, cinnamon, cardamom, ginger, and a small pinch of cloves to a saucepan, then heat over low to medium heat.
- The milk should be hot and steaming, but not boiling.
- Too much clove can overpower the latte quickly, so keep it light.
Sweeten the milk
Stir in the honey and vanilla extract while the milk is still warm.
Assemble the latte
Pour the brewed tea into a mug, then add the warm spiced milk.
- Froth a little of the milk first if you want a foamier finish.
- Spoon any foam over the top before garnishing.
Garnish and serve
Sprinkle a small amount of dried rose petals over the latte just before serving.
- Use culinary-grade rose petals so they are safe to eat.
- Add only a little, since rose can taste strong if overdone.
Chai Spiced Latte with Dried Rose Petals
Ingredients
- 1 cup milk 240 ml - dairy, oat, almond, or cashew milk
- ½ cup black tea 120 ml - Assam or Darjeeling preferred
- 2-3 teaspoon honey 10-15 ml
- ¼ teaspoon ground cinnamon 0.5 g
- ⅛ teaspoon ground cardamom 0.25 g
- ⅛ teaspoon ground ginger 0.25 g
- 1 pinch ground cloves pinch
- ½ teaspoon pure vanilla extract 2.5 ml
- dried edible rose petals for garnish
Instructions
- Steep the black tea in ½ cup of hot water for 4-5 minutes, then remove the tea bag or strain out the leaves.
- Add the milk, cinnamon, cardamom, ginger, and a small pinch of cloves to a saucepan. Heat gently, stirring occasionally, until hot and steaming but not boiling.
- Stir in the honey and vanilla extract. Taste and add more honey if you prefer a sweeter latte.
- Pour the brewed tea into a mug, then add the warm spiced milk. Top with frothed milk, if desired.
- Garnish with a small amount of dried edible rose petals and serve warm.
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