This crockpot chai tea latte is one of my favorite cozy drinks to make when the weather cools down.
It fills the house with warm, spicy smells and tastes just like a coffee shop latte — but way cheaper and easier.
You just toss everything in the crockpot, let it simmer, and it’s ready when you are.
Whether you’re curled up on the couch or hosting a fall brunch, this one’s a winner.
Why I Love This Recipe
There’s just something special about this chai. It’s smooth, spicy, sweet — and so easy.
- It tastes better than most coffee shop chai
- It simmers low and slow, making your house smell amazing
- It’s perfect for making a big batch when guests come over
- No frother or fancy tools needed
- You can easily tweak the spices for your taste
I started making this a few years ago when I was craving that café-style chai without spending $6 a cup. I figured out how to get all the cozy flavor using simple pantry spices and the crockpot, and now it’s one of my favorite things to make for fall mornings and winter evenings.
What You’ll Need
- 4 cups water
- 4 cups whole milk
- 6 black tea bags
- 1 cinnamon stick
- 5 whole cloves
- 4 cardamom pods, crushed
- 1 star anise
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Optional: whipped cream or extra cinnamon for topping
Servings & Cook Time
Servings: Makes 6–8 mugs
Cook Time: 3 hours on LOW
Macros (per 1 cup serving, without whipped cream)
- Calories: 130
- Carbs: 18g
- Fat: 5g
- Protein: 4g
- Sugar: 16g
Why This Recipe Works (Quick Science)
The crockpot allows the tea and spices to infuse slowly over time without boiling, which prevents bitterness and pulls out all those warm, earthy flavors from the spices. Whole milk adds creaminess, while the brown sugar brings that deep caramel flavor. Vanilla rounds it out and ties it all together.
Common Mistakes
- Using too much tea: More is not better. It can get bitter. Stick to 6 tea bags.
- Boiling the milk: If you try to rush it on the stove, the milk can scald. The crockpot avoids that.
- Using ground spices instead of whole: You can, but whole spices give a smoother flavor and don’t leave grit.
- Not straining the chai: Be sure to strain before serving for a smooth sip.
What to Serve With
- Freshly baked scones or muffins
- Cinnamon rolls or banana bread
- Savory brunch dishes like quiche or egg bites
- Simple buttered toast with jam
FAQ
Can I use a milk alternative?
Yes! Oat milk or almond milk both work well — just make sure they’re unsweetened.
Can I make it stronger or spicier?
Absolutely. Add an extra tea bag or more ginger/cinnamon for a bolder flavor.
Can I store leftovers?
Yes, it keeps in the fridge for 3 days. Reheat gently on the stove or microwave.
Does it taste like coffee shop chai?
Better! It’s richer and you can control the sweetness and spice.
Tools Needed
- Crockpot (slow cooker)
- Fine mesh strainer
- Measuring cups and spoons
- Small bowls for spices
- Large spoon for stirring
- Serving mugs
Substitutions and Variations
- Use oat or almond milk for dairy-free
- Use honey or maple syrup instead of brown sugar
- Add black peppercorns for a spicier kick
- Skip the vanilla for a more traditional chai
- Add whipped cream or frothy milk for a fancy finish
Make Ahead Tips
You can make the full batch ahead and refrigerate it. Just strain it first and store in a sealed container for up to 3 days. Reheat gently before serving.
How to Make Crockpot Chai Tea Latte
Step 1: Add Water and Spices
Pour 4 cups of water into the crockpot. Add 1 cinnamon stick, 5 whole cloves, 4 crushed cardamom pods, 1 star anise, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger.
Step 2: Add Tea Bags
Drop in 6 black tea bags, making sure the strings hang over the side for easy removal later.
Step 3: Add Milk and Sugar
Pour in 4 cups of whole milk and stir in 1/4 cup brown sugar.
Step 4: Cook on Low
Cover the crockpot and cook on LOW for 3 hours, letting all the flavors blend together slowly.
Step 5: Add Vanilla and Strain
After cooking, stir in 1 tsp vanilla extract, then strain the mixture through a fine mesh strainer into a large pitcher or directly into mugs.
Step 6: Serve and Enjoy
Pour into mugs and top with whipped cream or a sprinkle of cinnamon if you like. Serve warm.
Leftovers & Storage
Let it cool completely, then store in the fridge for up to 3 days. Reheat on the stove or microwave until just warm — don’t boil. You can also freeze it in portions and thaw as needed.
Wrap-Up
This crockpot chai tea latte is a total game-changer for cozy mornings and laid-back evenings. I hope you love it as much as I do. If you try it, leave a comment and let me know how it turned out or if you added your own twist.
