This slow cooker chai tea latte is the perfect after dinner drink for the holidays. Vegan, keto-friendly and alcohol-free, but full of delicious soul-warming flavor!
As someone who doesn’t drink, sometimes the holidays can feel a little like you’re missing out. It seems like everyone has fun cocktails and drinks that are full of booze and/or sugar, two things that don’t jive with our lifestyle these days.
This slow cooker chai tea latte is my solution to my own problem! Easy, delicious, low sugar and alcohol-free. It can even be caffeine-free, too!
This slow cooker chai tea latte is not only RIDICULOUSLY easy to throw together, and I think it might just taste better than Starbucks.
Full of cinnamon, cardamom, ginger, cloves and peppercorns, this chai recipe is the perfect blend of spices with a tiny touch of pepperiness at the end. <– that is my favorite part of a chai latte!
Also, I made this with almond milk and topped with coconut whipped cream making this dairy-free, vegan and paleo!
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Reasons to love this slow cooker chai tea latte
- you can make it with or without the tea
- it’s dairy-free, vegan and paleo
- it is perfect for guests avoiding alcohol and who want a less sweet drink option
How to make chai latte
You can make this recipe with or without the tea bags…this chai latte is delicious either way! These photos are showing a half batch of the recipe.
- In a square of cheesecloth, add the cinnamon sticks, fresh ginger, cloves, peppercorns and cardamom pods (crushed slightly with the side of a knife).
- Tie it up with kitchen twine and add to the slow cooker. Add two cartons of almond milk. Add maple syrup if desired (you can also sweeten before serving).
- Cook on low for 4 hours.
- Serve chai latte with coconut whipped cream and cinnamon.
Do I need to use the cheesecloth for this chai latte? I highly recommend it, because without it, the spices ended up making a really unappetizing sediment.
Can I use ground spices in place of the whole spices? I have only tried as written and can’t say for sure. I would worry that you’d end up with a lot of sediment in your drink and that the ground spices would be quite strong.
Whoa, that’s a lot of peppercorns! Does this chai tea latte have a strong peppery taste? It looks like a lot, but I promise it’s not an overpowering pepper flavor, just a light aftertaste! It’s one of my favorite things about a chai tea latte!
Can I make this chai tea latte recipe with coconut milk? I did try it with part coconut milk and part water (since I find straight coconut milk too rich), and couldn’t get the ratio quite right. I would recommend slow cooking with the coconut milk, and adding water in slowly till you get the right consistency. OR you could try using drinking coconut milk.
Is this chai tea latte keto-friendly? Yes! Swap the maple syrup for 1-2 teaspoons monk fruit sweetener or leave it out altogether. Without the syrup, this chai tea latte has just 2 g net carbs per cup!
Why is your chai latte so pale? The version I’m showing had no black tea bags added for a caffeine-free version. If you’d like, add in 4 bags of black tea at the same time as the spices.
Tips & equipment for this chai latte recipe
- I made a half batch for these photos in my 2.5 quart crock pot, but for a full batch version, I recommend my 6 quart crock pot!
- This recipe is best served right after cooking
- Looking for more healthy drink recipes? Check out this Iced Matcha Latte, this Strawberry Mango Chai Smoothie this Goji Peach Cherry Smoothie, and this Apple Cider Vinegar Drink
Slow Cooker Chai Tea Latte
- 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 of ginger (sliced)
- 64 oz unsweetened almond milk (2 quarts, 2 946 mL cartons)
- 2-4 tablespoons maple syrup (optional)
- Place the cinnamon sticks, cardamom pods, peppercorns, cloves and ginger slices on a square of cheesecloth. Use kitchen twine to tie it shut.
- Place in a large slow cooker and add 2 cartons of unsweetened almond milk. Add in maple syrup if desired and stir.
- Cook on low for 4 hours.
- Remove the bag of spices and serve with coconut whipped cream.