Why You’ll Love This Recipe

I love this latte because it’s both soothing and energizing. The chai tea brings warmth from spices like cinnamon and cardamom, while the apple cider adds natural sweetness and a hint of tartness. I like that it’s easily made dairy-free with my choice of non-dairy milk, making it friendly for everyone. Whether I’m curled up on the couch or starting a chilly day, this latte feels like a warm hug in a mug.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup apple cider
1 cup chai tea (steeped strong) or 2 chai tea bags
½ cup non-dairy milk (such as almond, oat, or coconut milk)
½ teaspoon cinnamon
¼ teaspoon nutmeg
1–2 teaspoons maple syrup (adjust to taste)
½ teaspoon vanilla extract (optional)
Apple slices and cinnamon sticks for garnish (optional)

Directions

I start by steeping the chai tea in one cup of hot water for about 5–7 minutes. When I want a bolder flavor, I use two tea bags. Once the tea is ready, I set it aside. In a small saucepan, I heat the apple cider over medium heat and stir in the cinnamon and nutmeg until the mixture becomes warm and fragrant.

While the cider is heating, I gently warm my choice of milk—either in another pan or in the microwave—until it’s steaming. If I’m in the mood for something fancy, I froth the milk to make the latte extra creamy.

Next, I pour the brewed chai and spiced cider into my favorite mug, stir in maple syrup and vanilla extract, then pour the steamed milk on top. Finally, I garnish with a cinnamon stick or a thin apple slice for a festive finish.

Servings and Timing

This recipe makes 1–2 servings.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

When I want a stronger chai flavor, I steep the tea longer or use more tea bags. For a creamier version, I use coconut milk, which adds a tropical note that pairs beautifully with apple. If I’m avoiding caffeine, I replace chai tea with rooibos or caffeine-free chai blends. For a fall-inspired twist, I like to add a drizzle of caramel or a sprinkle of pumpkin spice on top.

Storage/Reheating

If I have leftover latte, I store it in the fridge in a sealed jar for up to 24 hours. When reheating, I warm it gently on the stovetop over low heat or in the microwave, stirring occasionally. I avoid boiling it to keep the milk smooth. If it separates slightly, I whisk it or shake it in a jar to bring it back together.

FAQs

Can I make this latte iced?

Yes, I chill the chai and cider first, then pour them over ice before adding cold milk.

What type of milk froths best?

I find oat milk or barista-style almond milk froths beautifully and adds a creamy texture.

Can I make this recipe caffeine-free?

Absolutely, I use caffeine-free chai or rooibos tea instead.

What’s the best apple cider to use?

I prefer fresh, unfiltered apple cider for the richest flavor, but any variety works.

How can I make it sweeter?

I add a bit more maple syrup or a touch of brown sugar for extra sweetness.

Can I use regular milk?

Yes, I often make it with whole milk or 2% milk for a richer texture.

What spices can I add?

I sometimes include cardamom, cloves, or a dash of ginger for more warmth.

How do I make it taste more like a traditional chai latte?

I increase the chai concentration or add extra chai spices to the cider mixture.

Can I use apple juice instead of cider?

Yes, but I prefer cider because it has a deeper, spiced flavor that makes the latte more robust.

What toppings go well with this latte?

I love adding coconut whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce.

Conclusion

This Apple Chai Latte is the perfect drink to cozy up with during the colder months. I love how it combines the rich, spicy aroma of chai with the natural sweetness of apple cider. It’s simple to make, endlessly adaptable, and always brings a touch of warmth and comfort to my day. Whether I sip it in the morning or during a quiet evening, it never fails to make me feel festive and content.