What is chai?
Chai means tea. It is the everyday word for any cup of tea across much of South Asia, in the same way English speakers simply say tea. What the rest of the world calls chai is more specifically masala chai: masala meaning spice blend, chai meaning tea. Spiced tea.
In India, masala chai is made by simmering black tea with whole spices in a mixture of water and milk, sweetened and served hot. The spice blend shifts by region and household, but the core is consistent: cardamom, cinnamon, ginger, cloves, and star anise, sometimes joined by black pepper, all working together into something warming, aromatic, and deeply satisfying.
The chai latte is what happens when that tradition crosses into the café world. Rather than simmering on a stove, the tea is brewed strong and concentrated as a base, then combined with steamed or frothed milk. The same warmth and spice, in a softer, milkier format that sits naturally alongside coffee on any café menu.
In New Zealand, the chai latte has become one of the most consistently ordered café drinks, from espresso bars in Auckland and Wellington to neighbourhood spots in Christchurch and Dunedin. It has earned its place as a proper alternative to coffee, not just a tea option. Making one at home is more straightforward than most people expect.
How to make chai
For a classic cup: use 3 to 4g of loose leaf per 200ml of boiling water and steep for 4 to 5 minutes. Strain and serve. For a chai latte: brew to the same strength, then strain directly into steamed or frothed milk. Dairy and oat milk both work well. Sweeten with honey or sugar to taste.
For the richest result, simmer loose leaf chai directly in milk on the stove over a low heat for 5 to 10 minutes before straining. This is the more traditional method and draws out more from the spice blend than a standard brew.
