Chai Latte Kit: What's Included and How to Use It at Home
By Mayde Tea Australia | Organic tea, latte powders & brewing | Published: 2026-10-13
Category: Product Reviews
Learn exactly what comes in the Chai Latte Kit and follow a simple step-by-step method to make a café-style chai latte at home, hot or iced, without espresso.
Quick answer
The Chai Latte Kit bundles Chai Latte Powder (33 serves), a beige Latte Cup, and Chai Sprinkles so you can make a hot or iced chai in minutes without espresso. Whisk 1–2 tablespoons of powder into a splash of hot water, top with your milk of choice, and finish with sprinkles. For a single refill, the Chai Latte Powder pouch is the same mix in a larger format.
What the Chai Latte Kit actually contains
The kit includes Chai Latte Powder with 33 serves, a beige Latte Cup, and Chai Sprinkles. The powder blends warming ground spices with sweet evaporated coconut nectar, so you get a balanced, café-style chai without adding syrups or extra sweetener. The cup is sized for a standard latte build, and the sprinkles are a finishing touch rather than a flavour base.
How to make a hot chai latte at home
Start with 1–2 tablespoons of Chai Latte Powder in your cup. Add about 60 ml of hot water—not boiling—and whisk or stir until the powder is fully dissolved. This step prevents clumps and lets the spices bloom. Then top with 150–200 ml of hot milk, dairy or plant-based, and stir gently. Taste before adding anything else; the coconut nectar already brings sweetness.
How to make an iced chai latte
Dissolve 1–2 tablespoons of powder in 60 ml of hot water first, then pour over a glass filled with ice. Add 150–200 ml of cold milk and stir. Using hot water to dissolve the powder is the key step—if you pour cold milk straight onto the powder, it will sit at the bottom of the glass. For a stronger iced version, use the higher end of the powder range.
Getting the ratio right for your taste
The 33-serve pouch is a guide, not a rule. If you like a spicier, less milky chai, use 2 tablespoons of powder and 150 ml of milk. If you prefer a lighter drink, use 1 tablespoon and 200 ml of milk. Keep the water-to-powder step consistent—about 60 ml of hot water per serving—so the powder dissolves evenly every time.
Step-by-step: using your Chai Latte Kit
- Measure the powder: Add 1–2 tablespoons of Chai Latte Powder to your Latte Cup. Start with 1 tablespoon if you are unsure; you can always add more. Checkpoint: use a level tablespoon, not a heaped one, so the spice balance stays consistent.
- Dissolve in hot water: Pour about 60 ml of hot water over the powder and whisk or stir until no dry clumps remain. Common mistake: skipping this step and adding milk first, which leaves powder stuck to the bottom of the cup.
- Add your milk: Top with 150–200 ml of hot or cold milk, depending on whether you want a hot or iced chai. Stir gently to combine. Checkpoint: taste before adding sweetener—the coconut nectar in the powder already provides sweetness.
- Finish with Chai Sprinkles: Shake a light dusting of Chai Sprinkles over the top of your drink. Next step: if you enjoy the kit, the standalone Chai Latte Powder pouch is the refill format for the same mix.
Product facts
- Chai Latte Kit: The Chai Latte Kit includes Chai Latte Powder (33 serves), a beige Latte Cup, and Chai Sprinkles. You get the powder, the cup, and the garnish in one purchase, so you can make a complete chai without buying separate accessories.
- Chai Latte Powder: Chai Latte Powder is an instant mix that blends warming ground spices with coconut nectar; bulk pouches are intended solely for refilling jars. If you already have a cup and sprinkles, the standalone powder is the refill option, and the bulk pouch is designed to transfer into your own jar rather than sit on the counter.
- Matcha Latte Kit: The Matcha Latte Kit includes Maple Matcha Powder (44 serves), a bamboo whisk and stand, and a moss green Latte Cup. If you want a second latte style for afternoons, this kit uses the same cup format but a different powder and whisk, so the routine stays familiar.
