I love how this latte brings together the rich, spiced flavors of chai with the sweetness of apple cider—it’s like autumn in a cup. The creamy milk makes it feel indulgent, while the maple syrup and vanilla add just the right amount of warmth and depth. Whether I’m sipping it slowly on a quiet morning or making it as a cozy treat in the afternoon, this drink always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup strongly brewed chai tea or chai concentrate
1/2 cup apple cider (I use unfiltered for more flavor)
1/2 cup milk (whole, almond, oat, or soy all work well)
1 teaspoon maple syrup (optional, for added sweetness)
1/4 teaspoon vanilla extract
Whipped cream, for topping
Thinly sliced apple, for garnish
Ground cinnamon, for dusting
Directions
I brew the chai tea first, letting it steep in hot water for 5 to 7 minutes so it’s strong and flavorful.
In a small saucepan, I heat the apple cider and milk over medium heat until it’s steaming but not boiling. I stir in the maple syrup and vanilla extract.
I pour the brewed chai into a mug, filling it about halfway, then top it off with the warm apple cider-milk mixture.
If I want to get fancy, I froth the milk mixture using a handheld frother, whisk, or blender before pouring it into the mug.
I top the drink with whipped cream, a few thin apple slices, and a sprinkle of cinnamon before serving immediately.
Servings and timing
This recipe makes 1 generous serving and takes only 10 minutes total—5 minutes to prep and another 5 to heat and assemble. It’s great for when I want something warm and comforting fast.
Variations
I switch out the milk for almond or oat milk when I want a dairy-free version.
For a spicier kick, I use a stronger chai or add a pinch of extra cinnamon or nutmeg.
Sometimes I skip the whipped cream and just top it with cinnamon foam for a lighter version.
I’ve tried it iced—just chill everything and pour over ice with cold foam on top. It’s refreshing in warmer weather.
I use chai concentrate when I’m in a rush—it still tastes amazing with less effort.
Storage/Reheating
Since this is best served hot and fresh, I usually make it one cup at a time. If I need to reheat it, I warm it gently on the stovetop over low heat or in the microwave for 30–60 seconds. I avoid boiling it so the milk doesn’t scald.
FAQs
Can I make this caffeine-free?
Yes, I sometimes use a decaf chai tea or a rooibos chai blend to keep it caffeine-free.
What type of chai works best?
I like using strong, spiced black tea chai blends for the boldest flavor. Both concentrate and homemade work great.
Is apple juice the same as apple cider?
Not exactly. Apple cider is unfiltered and has more depth. I use it for this recipe, but apple juice can work in a pinch—it’ll just be a bit sweeter and lighter.
Can I make this ahead of time?
I make the chai and cider-milk mixture ahead and store them separately in the fridge. When I’m ready, I heat them and combine in the mug.
How do I make it extra creamy?
I use whole milk or oat milk and froth the mixture before adding it to the mug. It gives the drink that smooth, café-style feel.
Conclusion
This Apple Chai Latte is one of those drinks that makes any moment feel a little more special. I love how it blends fall flavors in such a simple, cozy way. Whether I’m curled up on the couch or need a mid-day pick-me-up, this warm latte never disappoints.
This cozy apple chai latte blends warm spices, creamy milk, and sweet cider—topped with whipped cream and cinnamon for the perfect fall drink.
Ingredients
1/2 cup chai tea (strongly brewed or concentrate)
1/2 cup apple cider (unfiltered recommended)
1/2 cup milk (whole, almond, oat, or soy)
1 teaspoon maple syrup (optional)
1/4 teaspoon vanilla extract
Whipped cream (for topping)
Apple slices (thinly sliced, for garnish)
Cinnamon (for dusting)
Instructions
Brew the Chai:
Steep chai tea bags or loose-leaf chai in hot water for 5–7 minutes until very strong.
Heat the Cider & Milk:
In a small saucepan, warm the apple cider and milk over medium heat until steaming. Do not boil. Stir in maple syrup and vanilla extract if using.
Combine:
Pour the brewed chai into a mug about halfway. Top with the warm apple cider-milk mixture and gently stir.
Optional Frothing:
Froth the cider-milk mixture with a frother, whisk, or blender before pouring for a creamy finish.
Garnish & Serve:
Top with whipped cream, apple slices, and a dash of cinnamon. Serve hot and enjoy immediately.
Notes
Use unfiltered apple cider for richer apple flavor.
Frothing adds a café-style finish, but is optional.
Adjust sweetness by adding more or skipping the maple syrup based on your chai and cider.
Great with dairy-free milk like oat or almond for a vegan version (if whipped cream is dairy-free too).
