Chai Latte Guide – How to Make Café-Style Chai

A good Chai Latte should be warm, aromatic and creamy without becoming heavy or lumpy. Cafés often use a prepared chai blend because it makes it fast and practical to produce a consistent spiced flavour from cup to cup.

What is Chai Latte?

Chai means tea, but “Chai Latte” is commonly used for a spiced tea-based drink with milk. Typical flavours include cinnamon, cardamom, ginger and clove, although the exact formula varies between products.

How to make a hot Chai Latte

1. Dose the chai blend according to the product directions.
2. Dissolve it thoroughly in the recommended amount of warm liquid.
3. Steam or heat milk to a smooth, creamy texture.
4. Add the milk to the chai base and stir or swirl gently.
5. Serve immediately.

Different chai products use different ratios, so the package directions should be your starting point. A café can then adjust strength and cup size and standardise its own recipe.

David Rio Tiger Spice – the classic direction

David Rio Tiger Spice Chai is a natural place to start when you want a clearly spiced chai profile that is easy to use in café service.

Elephant Vanilla – for a softer chai

David Rio Elephant Vanilla Chai combines chai with a clear vanilla character. It works well when guests prefer a rounder, more dessert-like profile.

How to make Iced Chai Latte

Dissolve the chai blend first. Powder added directly to cold milk and ice can be harder to distribute evenly. Make a concentrated chai base according to the product directions, add milk and pour over a glass filled well with ice.

Which milk works best?

Dairy milk gives a classic café texture, while oat, soy and other plant drinks can also work. Sweetness, body and foam differ, so choose a version suitable for steaming if foam matters.

Can you add espresso?

Yes. Chai Latte with espresso is commonly called Dirty Chai, combining chai spices with coffee.

Read our Dirty Chai guide.

Other chai varieties

The David Rio range includes mango, green tea, cocoa, vanilla and other directions. Compare them in our David Rio Chai guide.

Chai Latte in a professional café

The main advantage of a prepared chai blend is consistency and speed. Use a fixed scoop or scale, the same cup size and a documented recipe. This reduces variation between staff and makes stock use easier to manage.

Avoid these common mistakes

• Using too much powder in an attempt to add more spice.
• Adding powder directly to ice-cold liquid without dissolving it.
• Overheating the milk.
• Different dosing from one staff member to another.
• Using a cup that is too small for the intended milk volume.

Browse the chai range

Find David Rio and other latte blends under Chai Latte and David Rio.

FAQ

Is Chai Latte coffee?

No. Chai Latte is tea- and spice-based. Add espresso and it becomes Dirty Chai.

Can Chai Latte be served iced?

Yes. Dissolve the chai base first, then add cold milk and ice.

Which David Rio chai is best to start with?

Tiger Spice is a classic starting point, while Elephant Vanilla suits those who want a stronger vanilla note.