Homemade Chai Latte Powder

A hot cup of chai is the ultimate cozy and comforting drink. With its aromatic spices and creamy texture, chai warms you from the inside out. But with so many premade mixes and coffee shop versions loaded with sugar and mystery ingredients, it can be hard to find one that satisfies.

Homemade Chai Latte Powder

The solution? Make your own homemade chai latte powder. This easy DIY chai mix allows you to control the ingredients and customize the flavor to your tastes.

What is Chai Latte Powder?

Chai latte powder is a blend of spices, tea, milk powder, and sweetener that you stir into hot water or milk to quickly prepare a chai latte anytime. It often contains:

  • Black tea - For flavor and caffeine
  • Spices like cardamom, cinnamon, ginger, cloves - For warmth and spice
  • Milk powder - For creaminess
  • Sugar or another sweetener

With the ingredients pre-mixed, you can bypass brewing tea and measuring out spices every time you want a comforting cup of masala chai.

Key Takeaway: Chai latte powder contains tea, spices, milk powder, and sweetener so you can easily mix up the popular spiced milk tea drink.

Benefits of Homemade Chai Mix

Whipping up a batch of DIY chai latte powder has some nice advantages:

It's Fast and Easy

Once your homemade mix is made, chai is as fast as coffee. Just add hot water or milk and stir. No need to brew tea or measure spices every time.

It's Customizable

Since you select the ingredients, you can tweak them to your personal tastes. Adjust the sweetness or amplify your favorite spices.

It Saves Money

Making your own chai mix costs a fraction of what you'd spend on coffee shop drinks or premade powders.

It Stores Well

Kept in an airtight container, homemade chai powder will stay fresh for months. It's shelf-stable at room temperature due to the low moisture content.

It Makes a Thoughtful Gift

Jars of homemade mixes like this chai powder are always appreciated gifts. Make it for yourself and extras for friends.

How to Make Chai Latte Powder

Homemade Chai Latte Powder

Homemade Chai Latte Powder Recipe

With just 10 common ingredients and 5 minutes, you can make enough chai mix to fuel your habit for months.



  • Combine all ingredients in a large bowl and mix well with a whisk.
  • Transfer to a blender or food processor and process until a fine powder forms, about 30 seconds.
  • Spoon powder into an airtight container and store at room temperature up to 6 months.
  • And that's it! Now you have a stash of chai mix ready whenever you get a craving.


  • Use regular black tea or even better, black tea mixed with chai spices. Herbal teas won't work.
  • For dairy-free: sub coconut milk powder for the milk powder.

How to Prepare Chai Latte Powder

Using your homemade chai latte mix couldn't be easier.

As a Hot Latte

For each serving:

  • Scoop 2-3 tablespoons of mix into a mug
  • Add 1 cup very hot water
  • Stir briskly until powder dissolves
  • Top off with hot frothed or steamed milk
  • Sweeten more if desired
  • Top with spices like cinnamon sticks or star anise if you like

For a richer latte, replace all or half the water with hot milk instead.

Pro Tips

  • For frothy foam, blend the mix with hot milk.
  • For iced chai, chill the finished drink over ice.
  • Make a dirty chai with a shot of espresso.

In Baking and Cooking

Homemade chai powder offers delicious flavor beyond lattes. Stir some into:

  • Hot cereals or oatmeal
  • Pancakes and waffles
  • Cookie or cake batter
  • Fruit crisps and pies
  • Sweet potato casseroles
  • Popcorn or trail mixes

Sprinkle on:

  • Fruit salads
  • Puddings and custards
  • Ice cream
  • Coffee drinks

The options are nearly endless! Adjust to taste and enjoy chai flavor anytime.

Tips for the Best Homemade Chai Powder

Follow these tips for fabulously flavorful homemade chai every time:

  • Grind whole spices just before mixing for maximum freshness and aroma. A coffee grinder works great.
  • Sift powder after blending to remove any clumps and ensure smooth texture.
  • Use an airtight container and store away from light and moisture to preserve freshness.
  • Give it a shake before scooping from the jar to redistribute any settled powder.
  • Add milk powders last and blend minimally to keep them fluffy. Overmixing makes them slimy.
  • Make a mega-batch and gift jars to spread the cozy chai cheer!


What can I use instead of non-dairy creamer?

You have a few options to replace the non-dairy creamer called for in this recipe:

  • Coconut milk powder - Use an equal amount of coconut milk powder instead.
  • Extra milk powder - Substitute more nonfat dry milk powder.
  • Condensed milk - For extra richness, use sweetened condensed milk powder.
  • Omit - You can leave out the creamer altogether. Your chai just won't be quite as creamy.

How long does homemade chai powder last?

Properly stored in an airtight container away from moisture and heat, homemade chai latte powder will keep for 3-6 months at room temperature. If you refrigerate it, it keeps even longer - up to a year.

Can I use decaf black tea?

Yes, you can use decaffeinated instant black tea powder instead. This allows you to enjoy creamy chais anytime without caffeine. The flavor won't be quite as authentic, but you still get the delicious spices.

What's the difference between chai tea bags and powder?

Chai tea bags contain black tea and spices that you steep in hot water to extract flavor. The powder already has the water-soluble flavor compounds extracted so you simply stir it into liquid. Bags take more time but some prefer the flavor. Powder is faster and easier.


Whipping up a big batch of DIY chai latte powder takes no time at all and fuels your chai habit all season long.

With full control over the ingredients, you can customize it to your perfect flavor and sweetness level. Gift some jars or keep them all for yourself!

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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