Slow Cooker Chai Tea Latte

This slow cooker chai tea latte is a cozy drink for the holidays that is caffeine-free, vegan, keto-friendly, and alcohol-free. Full of warming spices, it is so easy to make!

Just like our chai and honey roasted almonds, this slow cooker chai tea latte is packed with yummy fragrant spices and will fill your house with a cozy aroma as it cooks (a happy bonus)!

This homemade slow cooker chai tea latte is ridiculously easy to throw together, and (in our opinion) tastes better than Starbucks! Packed with fresh spices like cinnamon, cardamom, ginger, cloves, and peppercorns, this recipe has the perfect blend of spice with a touch of warm pepper flavor at the end.

Made dairy-free by using almond milk, it is also paleo and low-sugar. As written, it is caffeine-free, but you can add a few black tea bags if you prefer the caffeine or are serving this earlier in the day. There's nothing better than a warm, cozy and perfectly spiced cup of chai - so let's get cooking!

Ingredient Notes

• Almond milk - while testing, we found that almond milk was essential in this recipe as it doesn't split or break in the slow cooker like dairy milk does.
  • we recommend using unsweetened almond milk - you can use either original or unsweetened vanilla for extra flavor. You could also swap for another favorite dairy-free milk such as oat milk or soy milk
• Fresh ginger - you'll want whole fresh ginger root for this recipe (not dried ground ginger). You can find it in the produce section at the grocery store, usually near the garlic.
• Other spices - we are also using cinnamon sticks, cloves, while peppercorns and whole cardamom. You can find these in the spice aisle at your grocery store, or check your local bulk food store for spices that are harder to find such as cardamom.

Step by step directions

Prepare spice satchet

Place the cinnamon sticks, cardamom pods (crushed slightly with the side of a knife), peppercorns, cloves, and fresh ginger slices on a square of cheesecloth. Tie it up with kitchen twine, and add to the slow cooker.

TIP- constraining the spices in the cheesecloth makes it easy to remove them later on

Add Liquid

Place in a large slow cooker and add 2 cartons of unsweetened almond milk. Add in maple syrup if adding and stir.

Slow Cook

Cook on low for 4 hours. Remove the bag of spices and serve with coconut whipped cream and cinnamon.

Note - we made a half batch for these photos in a 2.5 quart slow cooker, but for a full batch version, a 6 quart slow cooker would be best!

Variations

• Dirty chai - add a shot of espresso for a "dirty" chai latte - of course it will no longer be caffeine-free!
• Black tea - add plain black tea bags or chai tea bags to the slow cooker as the chai is steeping. Again, it will no longer be caffeine free but you may prefer the added depth of flavor
• Vanilla - for a vanilla chai, you could add vanilla bean powder or vanilla extract
• Golden chai - add some fresh turmeric root to the spice mix along with the ginger and other spices for a golden chai latte that has some extra heat!

FAQ

Storage

Note: This recipe is best served right after cooking, but it can also be stored in the fridge and reheated later if you have leftovers.

• Fridge - Let cool completely. Store in an air tight glass mason jar for up to a week.
• Reheat - in the microwave until steaming hot, or in a small pot on the stove top.

More drinks

• 7 Breakfast Smoothies
• Green Mango Superfood Smoothie
• Fizzy Apple Cider Vinegar Drink
• Cranberry Ginger Cider Cocktail
• Iced Matcha Latte

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Slow Cooker Chai Tea Latte

5 from 3 votes

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

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This slow cooker chai tea latte is a cozy after dinner drink for the holidays that is caffeine-free, vegan, keto-friendly, and alcohol-free. Full of warming spices, it is so easy to make!

8 servings

Ingredients

• ▢ 2 cinnamon sticks
• ▢ 10 green cardamom pods broken open with the side of a knife
• ▢ 40 peppercorns roughly 1 teaspoon
• ▢ 20 whole cloves
• ▢ 4 inches fresh ginger sliced into rounds
• ▢ 64 oz unsweetened almond milk 2 quarts, 2 946 mL cartons; see note 1
• ▢ 2-4 tablespoons maple syrup optional; note 2

Instructions 

• Spice Sachet - Place the cinnamon sticks, cardamom pods, peppercorns, cloves and ginger slices on a square of cheesecloth. Use kitchen twine to tie it shut.
  
• Add liquid - Place in a large slow cooker and add 2 cartons of unsweetened almond milk. Add in maple syrup if desired and stir.
  
• Slow cook - Cook on low for 4 hours.
  
• Serve - Remove the bag of spices and serve with coconut whipped cream and cinnamon
  

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Tips:

1. while testing, we found that almond milk was essential in this recipe as it doesn't split or break in the slow cooker like dairy milk does.
   • we recommend using unsweetened almond milk - you can use either original or unsweetened vanilla for extra flavor. You could also swap for another favorite dairy-free milk such as oat milk or soy milk
2. to make this keto-friendly, omit the maple syrup or replace with 1-2 teaspoons monk fruit sweetener
3. Nutritional information includes maple syrup; without it, net carbs are 2 g per serving (4 g total carbs, 2 g fiber)

Storage

• Fridge - Let cool completely. Store in an air tight glass mason jar for up to a week.
• Reheat - in the microwave until steaming hot, or in a small pot on the stove top.

Nutrition Information

Serving: 1cup, Calories: 70kcal, Carbohydrates: 7g, Protein: 2g, Fat: 4g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 241mg, Potassium: 282mg, Fiber: 2g, Sugar: 3g, Vitamin C: 0.7mg, Calcium: 301mg, Iron: 0.5mg

Author: Denise Bustard

Course: Drinks, Spice Blend

Cuisine: Indian

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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