Blueberry Chai Latte

Blueberry Chai Latte

Ready to spice things up? Try this Blueberry Chai Latte – a boost of blue perfect for breakfast, brunch or any well-deserved break in your day. This soothing beverage offers the delicious warmth of chai tea with a sweet-tart twist of blueberries and maple syrup. Almond milk serves as the base, making this an easy, dairy-free favorite.


Blueberry Maple Syrup

  • 2 cups frozen blueberries
  • 3/4 cup maple syrup
  • 1 teaspoon grated orange peel
  • 1 tablespoon cornstarch

Blueberry Chai Latte

  • 4 chai tea bags
  • 2 cups boiling water
  • 1/4 cup Blueberry Maple Syrup
  • 2 ounces spiced dark rum (optional)
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon ground cinnamon



  1. In a small saucepan, combine blueberries, maple syrup, and orange peel.
  2. In a small cup, dissolve cornstarch in 2 tablespoons water; add to blueberry mixture.
  3. Cook, stirring constantly until mixture boils.
  4. Reduce heat and simmer until the mixture thickens about 1 minute.

Blueberry Chai Latte Instructions

  1. Divide tea bags evenly between 2 large mugs; pour in boiling water.
  2. Stir 2 tablespoons of Blueberry Maple Syrup into each mug; steep for 5 minutes.
  3. Discard tea bags. If using rum, add 1 ounce to each mug.
  4. Meanwhile, pour almond milk into a small saucepan set over medium heat; heat, stirring occasionally, for 3 to 5 minutes or until warm and steaming.
  5. Froth almond milk with milk frotherdivide equally between mugs. Garnish with cinnamon. 


  • Almond milk can be substituted for any milk variety.
  • Chai tea can be either decaf or regular caffeinated tea.
  • Spiced dark rum can be substituted for brandy or whiskey.
  • Fresh blueberries can be substituted for frozen blueberries. 


  • Remaining syrup can be covered and refrigerated for up to 1 week.
  • Nutritional analysis does not include the optional rum.