A chai latte is the café version of India’s favourite cup: sweet, milky chai served hot or over ice. This guide covers what a chai latte is, how to make a hot and an iced chai latte from one bottle of Chai Latte Syrup, and the dirty chai, boba and frappe drinks the same syrup makes.
A chai latte is milky, sweet chai served the café way: hot in a mug or iced in a tall glass. With our Chai Latte Syrup, every version starts from the same step printed on its label: 15–30 ml of syrup mixed into 100 ml of water or milk. Leave out the ice for a hot chai latte; add 5–10 ice cubes for an iced one.
What it is. A chai-flavoured latte, sweet and milky. Served. Hot or iced. Made from. Chai Latte Syrup stirred into milk. Topping. Tapioca pearls, nata de coco or popping boba, bought separately. Our syrup. Chai Latte Syrup, 700 ml bottle, nine to a case, made at our FSSC 22000 plant in Hyderabad.
In India, chai already means tea with milk and sugar, simmered together on the stove. A chai latte is the café version of that cup: instead of brewing tea in milk, a chai-flavoured base is mixed into milk and served like a latte, so every cup comes out the same whoever makes it. It is the drink people order as a “hot chai latte” in winter and an “iced chai latte” in summer, and it takes toppings and espresso as easily as any milk tea.
Our Chai Latte Syrup is a ready-to-pour flavour syrup made for exactly this: a warm, spiced chai latte syrup with cinnamon, ginger & cardamom, ready for milk. Its ingredient list, as printed on the product page, is sugar, water, permitted flavour, permitted colour (INS 150d) and preservative (INS 211).
Start at 15 ml and taste; more syrup gives a sweeter cup. A hot dirty chai latte is the same drink with espresso, which you add from your own machine. See the hot chai latte with tapioca and the hot dirty chai latte in our recipe collection.
This is the method printed for our Chai Latte Syrup:
Our cold drinks follow the Indian method, with less ice than a Taiwanese-style build, so the drink holds its strength as it stands: see Indian vs Taiwanese bubble tea. Recipes: the iced chai latte, the iced dirty chai latte with an espresso shot, and the chai cream cap latte with a thick foam cap.
For a stronger tea taste, the syrup’s own method allows 10–15 ml of black or green beverage concentrate in the same cup. Black tea gives a rounder, stronger chai latte; green tea keeps it lighter.
Any chai latte becomes bubble tea with a chewy bottom layer. The syrup’s method calls for 30–40 g of tapioca pearls, nata de coco or popping boba per drink.
The same syrup goes beyond the cup of chai. Our chai latte recipe collection includes a chai latte slush, a chai latte frappe, a chai latte dalgona, a dirty chai ripple latte and a chai latte ice cream float. Espresso and ice cream are your own; we make the syrup and the toppings.
Where there is only hot water, such as a vending machine or an office pantry, a syrup is the wrong format. Our instant chai premixes carry the tea, milk and sweetness in one powder: about 15 g in 100 ml of hot water, with classic, masala, cardamom, karak and other flavours. See tea premix for vending machines; buyers in the United States can see chai latte powder for the USA.
Our Chai Latte Syrup comes in a 700 ml bottle, nine to a case, made at our FSSC 22000 certified plant in Hyderabad. It is vegetarian and Halal, with no high-fructose corn syrup, and keeps 12 months sealed. Once opened, reseal it tightly and refrigerate. It is processed in a facility that also handles milk solids, nuts and soy. Bulk savings apply automatically at checkout: 10% off orders from ₹4,999 and 20% off orders from ₹19,999, no GSTIN needed. For café and distributor volumes, see wholesale.
A chai latte is milky, sweet chai served the café way, hot in a mug or iced in a tall glass. With Chai Latte Syrup it is 15–30 ml of syrup mixed into 100 ml of milk.
Add 15–30 ml of Chai Latte Syrup to the cup, pour 100 ml of water or milk and mix until dissolved, then add 5–10 ice cubes. Milk gives the latte.
Add 15–30 ml of Chai Latte Syrup to the mug, pour 100 ml of hot milk and mix until dissolved, and serve without ice.
A chai latte with espresso added, hot or iced. You add the espresso from your own machine; see the hot dirty chai latte and iced dirty chai latte recipes.
Yes. Put 30–40 g of tapioca pearls, nata de coco or popping boba in the cup first. Tapioca pearls work hot or iced; popping boba is for cold drinks only.
As printed on the product page: sugar, water, permitted flavour, permitted colour (INS 150d) and preservative (INS 211). It is vegetarian and Halal, with no high-fructose corn syrup.
We make Chai Latte Syrup and tapioca pearls at our FSSC 22000 plant in Hyderabad, syrup in 700 ml bottles nine to a case.
Outside India? See export & international. Or email sales@theteaplanet.com.