I’m all about a tasty chai latte and have dropped quite a bit of cash at Starbucks for theirs the last couple of years. But when I’m craving one and don’t want to trek 15 minutes into town or shell out the cash, I’m giving a homemade version a shot for the first time.

I had no idea you could use an immersion blender instead of a milk frother, which I don’t have. I was excited to find that out and decided to whip up my own for the first time today after stumbling upon a simple “recipe” on the Izzy Cooking website.

I used Double Spice Chai from Stash for the base and tried it with whole milk, because I needed to buy some for a soup recipe I’m trying this weekend.

Overall I was pleased with the taste, but prefer something stronger. I assumed using the Double Spice Chai teabags would have accomplished that, but next time I’ll add more sugar and possible double the amount of steeping time for the teabags in the pan. I also realize the Starbucks version and this recipe use 2% milk and I used whole, so I might try it with 2% next time.

Other than having to use two small sauce pans, a measuring cup & spoons, and the immersion blender (cleanup afterwards), it was very easy and quick. I can’t wait to experiment with this recipe going forward.

The chai latte also was the perfect companion for my favorite 2-ingredient pumpkin spice muffins that I baked. This time I added Hershey’s milk chocolate chips and they were SO good!

Cheers from chai land!