What you'll need
All Chai, No Buzz: A Caffeine-Free Midnight Chai Latte
Ask five people how to make a chai latte and you’ll probably get six different answers.
Some simmer everything together. Some start with a strong cup of tea. Others reach for syrups and powders and hope nobody asks difficult questions.
For Midnight Chai, a longer covered infusion works beautifully. It gives the honeybush and spices time to develop before warm, frothy milk turns everything creamy.
All the chai comfort. None of the caffeine.
How to make it
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Add Midnight Chai to a heatproof jug or large infuser.
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Pour over 125ml of freshly boiled water, cover and leave to infuse for 8–10 minutes.
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While the tea is brewing, gently heat the milk until steaming but not boiling.
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Froth the warm milk using a handheld frother, milk frother or whisk. Foam is encouraged, but this remains a perfectly good latte without it.
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Strain the tea into your mug and taste before adding any sweetness.
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Pour in most of the warm milk, holding back the thickest foam.
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Spoon the foam over the top and finish with a light dusting of cinnamon or nutmeg.
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Take it somewhere comfortable and officially lower the volume on the day.
Why this method works for honeybush
Midnight Chai is made with honeybush rather than black tea, so it deserves its own approach.
Honeybush has a naturally smooth character with gentle honeyed, caramel-like notes. It’s also lower in tannins than traditional black tea, which means a longer infusion is less likely to develop the same sharp, bitter edge.
Giving it 8-10 minutes in freshly boiled water builds a fuller flavour that can stand up to milk. Covering it while it brews also helps keep all those lovely warming aromas where they belong: in your chai, rather than wandering around the kitchen.
Despite the name, honeybush doesn’t contain honey. Its name comes from its naturally sweet aroma and flavour, so the unsweetened latte remains suitable for anyone avoiding honey.
Sweeten after brewing
Honeybush already brings a gentle natural sweetness, so taste your latte before adding anything else.
If you do want it sweeter, ordinary sugar keeps the flavour simple. Honey leans into the blend’s softer honeyed notes, while maple syrup adds a warmer, caramel-like finish.
Start with half a teaspoon. This is Midnight Chai—not liquid pudding wearing pyjamas.
Make it your midnight ritual
Add vanilla
A few drops in the warm milk create an even softer, creamier latte.
Dust with cinnamon
This turns up the familiar chai warmth without changing the sweetness.
Grate over nutmeg
Use the smallest amount for a fragrant, cosy finish.
Add a pinch of salt
A tiny pinch can make the honeybush’s caramel-like character taste a little deeper. It shouldn’t taste salty.
Leave it completely unsweetened
Let the honeybush and spices do the work. Warm milk may be all it needs.
There may be countless ways to make a chai latte. This is the one made for Midnight Chai: a little longer to brew, beautifully creamy and entirely caffeine-free.
