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Masala Chai Latte – Creamy Nine-Spice Chai Latte Mix
Savor the bold, warming embrace of our Masala Chai Latte, a spiced milk tea deeply rooted in timeless South Asian traditions. This aromatic blend begins with a foundation of premium black tea extract, creamy milk powder and natural brown sugar, creating a rich and velvety canvas for its signature spices.
The true heart of this latte lies in its intricate spice masala. We've harmoniously infused the tea with a fragrant symphony of nine distinct spices: star anise, clove, allspice, ginger, cardamom, cinnamon, nutmeg, black pepper and fennel. The result is a full-bodied experience where the heat of ginger and pepper is perfectly balanced by the sweet, aromatic lift of cinnamon and cardamom.
Tasting Notes
Aroma: fragrant, warming chai spices
Flavor: rich black tea with creamy sweetness
Spice: ginger and pepper heat balanced by cinnamon and cardamom
Texture: velvety and smooth
Finish: complex, warming and unforgettable
Why You'll Love It
Free from preservatives, artificial flavors and synthetic colors, this instant latte delivers the indulgent taste of a freshly brewed chai wallah's cup in moments. Its complex spice profile and creamy sweetness create a truly authentic chai experience without the simmering and straining.
A blend of nine authentic spices
Black tea with creamy milk and brown sugar
Ready in seconds — hot or iced
No preservatives or artificial colors
How to Enjoy
Served hot, simply stir into hot water for a cozy, comforting treat that warms the spirit — perfect for slowing down on a busy day. Served iced, dissolve and pour over ice for a refreshing twist that turns the complex spices into a crisp, invigorating cooler. Top with a sprinkle of cinnamon or frothed milk for a café-style finish.
Every sip of our Masala Chai Latte is a journey into the heart of tradition.
Featured ingredients
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Aniseed
Aniseed is the small, ridged seed of the anise plant, a member of the parsley family native to the eastern Mediterranean. It has a sweet, warm, unmistakably licorice-like aroma with a lingering, slightly spicy finish. In tea it brings depth to spiced black tea and chai, and blends well with fennel, cinnamon, cardamom, clove and licorice root in herbal mixes. A little goes a long way, so aniseed is usually added in small amounts to keep the cup balanced.
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Cloves are the dried, unopened flower buds of an evergreen tree originally from the Maluku Islands of Indonesia, once among the most prized spices in the world. They bring an intense, warm, sweet-spicy flavor with a slightly numbing tingle and a deep, festive aroma. A little goes a long way in chai, holiday black teas, rooibos and mulled fruit blends, where clove works beautifully with cinnamon, orange peel and ginger. Blends with clove stand up well to milk and sugar.
Fennel seeds are the dried fruits of a feathery, yellow-flowered herb native to the Mediterranean and now grown in India and around the world. They have a sweet, gentle anise-like flavor with a warm, slightly licorice aroma that is softer than star anise. Fennel pairs well with chai spices, licorice, peppermint, chamomile and citrus in herbal blends, and it adds sweetness to rooibos and black tea. In India, candied fennel seeds are a traditional after-meal nibble offered to guests.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011 tbsp (15 g)Measure the powderAdd the powder to your cup or glass.
02Hot water90°C (195°F) · 240 mlAdd your liquidWarm it to the temperature shown.
03Stir or frothMix it inStir or whisk until dissolved and frothy.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
011 tbsp (15 g)Measure the powderAdd the powder to your cup or glass.
02Cold water or milk240 mlAdd your liquidUse it cold, straight from the fridge.
03Stir or frothMix it inDissolve in 2 oz hot water, add cold water or milk, pour over ice.
04Pour over iceCool things downPour over a glass full of ice and enjoy.
A little steeping tipTop with a sprinkle of cinnamon or frothed milk for a café-style cup.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
Found the perfect Masala Chai Latte mix! It’s aromatic, perfectly sweetened with brown sugar, and has zero artificial aftertaste. I’ve tried it both hot and iced, and it’s delicious either way. Arrived super fast and well-packaged, too. If you’re a tea lover, this is a must-have for your pantry!
