Slow Cooker Chai Tea

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Take this classic beverage to the next level with a rich blend of warm and fragrant spices.

There is no wrong time to drink chai tea, and this timelessness is by far its best quality. A lover of seasonal beverages (hello pumpkin spice everything), chai tea feels like my loophole. It’s there for me in the summer heat when I can only dream of cozying up with a sweater and a PSL. And it’s also there for me in the harsh, cold months post-Christmas, when you still receive your drink in a leftover holiday cup about half the time, but gingerbread lattes have long since vacated the menu. It’s truly a beverage for all seasons, but the unique blend of spices and rich flavors make it seem like a special treat every time.

A true chai tea connoisseur, I’ve sipped this spectacular beverage in every incarnation. Whether hot, iced, foamy latte, or steaming cup of tea, this spicy-sweet treat never lets me down. Warm and fragrant, this delicious slow cooker chai tea was no exception.

Why Slow Cook Tea?

It’s a good question. Tea is something you can usually whip up pretty quickly on your own. It’s a pretty simple recipe, after all. Hot water, tea bag, optional milk and sweetener. Done. So why would you bother slow cooking something you could make in as little time as it takes to boil water?

It all comes down to flavor. Yes, you could always just stick a chai tea bag in a cup of hot water and call it a day. But this slow cooker chai tea recipe takes things to the next level.

Along with rich and fragrant chai tea, this recipe includes a blend of other rich spices. Cinnamon sticks, allspice, cloves, and fresh ginger combine to highlight the best this warm and flavorful tea has to offer. These additional spices really amplify the warm, sweet and spicy flavors only chai tea can deliver. With a little extra kick from these warm and cozy spices, this slow cooker chai tea becomes a perfect treat for cool fall days or cold winter nights. (But don’t worry, I promise you can still drink it year round.)

Of course, the key to crafting the perfect blend of spices and flavors is all in the slow cooker. A few hours in the crock pot really helps these spices blend to achieve the perfect rich and warm flavor combination. Oh, and it will also make your house smell amazing. (BRB, going to go buy a chai tea-scented candle immediately).

Complete with coconut milk and honey, this slow cooker chai tea is a rich and soothing beverage perfect for crisp fall days and chilly nights. But don’t worry, there are no seasonal constraints on this tasty treat. You can enjoy this drink long after red cup season (and even post-Christmas Why Am I Still Getting Red Cups) season is gone.

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Slow Cooker Chai Tea

This warm and spicy Chai Tea is a timeless beverage taken to the next level with additional ingredients that are oh-so-delicious.
Prep Time 5 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 50 minutes
Yield 8 people
Serving Size 1 cup
Course Drinks
Cuisine Universal


  • 3 cups hot water
  • 2 tablespoons chai tea leaves or 3 chai tea bags
  • 4 cinnamon sticks
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 6 ginger root fresh, thin slices
  • 1/3 cup honey
  • 4 cups coconut milk


  • Combine the hot water and tea in the slow cooker. Cook on high for about 15 minutes.
  • Stir in remaining ingredients, except coconut milk, and cook on low for 4 hours or high for 2 hours. Add the coconut milk and cook on high for about 30 minutes or until hot.

Nutrition Information

Serving: 1cup | Calories: 271kcal | Carbohydrates: 16g | Protein: 2g | Fat: 24g | Saturated Fat: 21g | Sodium: 20mg | Fiber: 1g | Sugar: 12g |
SmartPoints (Freestyle): 15
Keywords Budget-Friendly, Low-Carb, Plant-Based, Slow Cooker, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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  1. What kind of coconut milk? Culinary (canned) coconut milk or refrigerated (beverage) coconut milk? Normally when a recipe calls for coconut milk I assume canned coconut milk but I feel that since this is a tea that it could go either way.

    1. For this recipe please use refrigerated coconut milk. For our site (and for the majority of recipes in general) if canned coconut milk is needed the recipe ingredient will read “1 can of coconut milk”.

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