Green Tea Chai Latte

This can’t truly be called a latte since I usually make it with non-dairy milk but it is extremely tasty, with just the right amount of spice. You can refrigerate any that’s leftover and reheat later in the day or the next day.

Servings: 2


  • 2 cups water
  • 1 inch piece ginger, if not organic, and sliced into 4 pieces
  • 2 cardamon pods, lightly crushed
  • 2 cinnamon sticks
  • 2 tablespoons agave syrup
  • 1-2 table spoons grean tea, sencha, or your favorite type
  • 1 1/2 cups low fat or nondairy milk , such as almond, rice or coconut beverage
  • Pinch of salt
  • Pinch of matcha powder, for garnish


  1. In a medium saucepan, bring the water to a boil with the ginger slices, cardamom pods and cinnamon. Lower the heat and simmer for 5 to 10 minutes.
  2. Turn off heat, stir in green tea leaves into water, and let steep for 2 minutes. Add agave syrup, milk and salt, and heat until hot but not boiling over medium heat.
  3. To serve, strain into cups. Add more agave syrup if desired, to taste.
  • Yield: 2 Servings
  • Course:

Chai tea spices vary greatly. Here a few ingredients produce wonderful results. Green tea and spices are great sources of antioxidants, delivered in every delicious sip. I prefer this with nondairy milk but not soy, which curdles easily.