Save to Pinterest Last summer, my kitchen became a testing ground for recreating coffee shop drinks at home. After the third expensive chai latte pickup in a week, I stared at my spice cabinet and wondered why I was paying someone else to steep tea and foam milk. The first attempt was a chaotic mess of spilled milk and over-steeped tea, but by the fourth try, I had something that made my neighbor abandon her morning café run.
My sister came over during a particularly humid July weekend, skeptical that homemade could rival our favorite coffee shop. She watched me assemble the glasses, eyebrows raised, until she took that first sip through the foam layer. Now she texts me every other weekend asking if the chai station is open.
Ingredients
- Strong brewed chai tea: Using loose leaf or two high-quality tea bags creates a concentrated base that stands up to the ice without becoming watery or losing its spiced punch
- Honey or maple syrup: This natural sweetness balances the bold spices while dissolving easily into both hot and cold chai
- Vanilla extract: Just a half-teaspoon adds a warm, rounded depth that makes the whole drink taste more complex and expensive
- Cold whole milk: The higher fat content creates that luxurious, café-style foam texture that plant milks struggle to replicate
- Heavy cream: Completely optional, but this tiny amount makes the foam thicker and longer-lasting
- Powdered sugar: Unlike regular sugar, powdered sugar dissolves instantly in cold liquid and stabilizes the foam structure
- Ice cubes: One full cup ensures the drink stays icy cold without diluting the flavor too quickly
- Ground cinnamon: The finishing touch that adds aroma and visual appeal while reinforcing the spice notes
Instructions
- Brew and sweeten your base:
- Steep your chai tea in hot water for a full five minutes to extract maximum flavor, then stir in your honey and vanilla while the tea is still warm enough to dissolve everything evenly
- Chill completely:
- This step is worth the patience because room temperature tea will melt your ice too fast and weaken the drink before you have taken more than two sips
- Create your foam:
- Combine the cold milk, cream if using, and powdered sugar in a frothing pitcher, then work it with a handheld frother until it doubles in volume and holds soft peaks
- Build your drink:
- Fill your glasses with ice, pour in the chilled chai concentrate, and gently spoon the foam over the top so it floats like a cloud rather than sinking immediately
- Finish with flair:
- Dust the foam with ground cinnamon and serve right away while that beautiful contrast between cold spiced tea and creamy foam is at its peak
Save to Pinterest There is something deeply satisfying about creating something so luxurious in your own kitchen. My morning ritual has transformed from a rushed coffee shop line into a peaceful few minutes of measuring, steeping, and frothing while the house is still quiet.
Making It Your Way
The beauty of this recipe is how easily it adapts to whatever dietary needs or flavor preferences you bring to the table. I have made versions with oat milk that were surprisingly creamy, and my friend who loves extra spice adds a pinch of cayenne to the concentrate for a warming kick.
Batch Preparation
On Sundays, I brew a double batch of chai concentrate and keep it in a jar in the refrigerator. This tiny bit of prep means my weekday mornings become as simple as adding ice, frothing some milk, and walking out the door with something that feels like a treat instead of a routine.
Serving Suggestions
While this drink shines on its own, pairing it with the right food elevates the entire experience. Light, buttery pastries or spiced cookies complement the flavors without competing.
- Try serving with almond biscotti for dunking
- A cinnamon scone brings out the spice notes beautifully
- Keep extra cinnamon within reach for guests who love a heavier dusting
Save to Pinterest Whether you are hosting brunch or treating yourself on a quiet morning, this iced chai brings a touch of luxury to the everyday. Sometimes the best moments start with a cold glass and five minutes of peace.
Recipe Questions
- → Can I make this ahead of time?
The chai concentrate can be prepared up to 2 days in advance and stored in the refrigerator. However, the cold foam is best made fresh just before serving, as it will deflate over time.
- → What milk works best for cold foam?
Whole milk creates the thickest, most stable foam due to its higher fat content. Oat milk also froths exceptionally well and yields creamy results. Almond and soy milk are lighter alternatives but still produce adequate foam.
- → How can I make it stronger?
Steep your chai tea bags or loose leaf for 7-8 minutes instead of 5 to extract more intense spice flavors. You can also add a pinch of ground cardamom, ginger, or extra cinnamon directly to the concentrate while brewing.
- → Is this suitable for vegans?
Yes, simply use plant-based milk for the foam and replace honey with maple syrup or agave. Oat milk froths particularly well and creates a texture similar to dairy. Omit the optional heavy cream.
- → Can I use store-bought chai concentrate?
Absolutely. If using pre-made chai concentrate, skip the brewing step and simply mix with sweetener and vanilla. You may need to adjust the amount of honey or maple syrup since store-bought versions are often already sweetened.
- → What if I don't have a milk frother?
You can create cold foam by adding the milk mixture to a sealed jar and shaking vigorously for 30-60 seconds until frothy. Alternatively, use a handheld whisk or immersion blender to incorporate air into the milk.