Save Last summer, my neighbor handed me a steaming cup of chai from her kitchen and said, "Try this cold tomorrow." I was skeptical until I poured it over ice the next morning and tasted that first sip, the spices hitting differently when chilled. The foam she'd whipped up caught the light like something special, and suddenly I understood why she made this ritual of it. Now, whenever the heat settles in, this is the first thing I brew.
I made this for my sister on a particularly lazy afternoon when conversation had drifted to nothing important. She took one sip and immediately asked for the recipe, then we both sat there in comfortable silence, watching the ice slowly melt and the foam dissolve into the chai. That's when I realized some drinks do more than quench thirst.
Ingredients
- Strong brewed chai tea (1 cup): Use loose-leaf for deeper flavor, or grab two tea bags if that's what you have on hand—both work beautifully, and steeping for a full five minutes is worth the wait.
- Honey or maple syrup (1 tablespoon): This sweetens the concentrate and mellows the spices, creating a balanced base that won't taste harsh when chilled.
- Vanilla extract (1/2 teaspoon): A small amount adds unexpected warmth and rounds out the spice profile without being obvious.
- Cold whole milk (1/2 cup): Whole milk froths beautifully, but oat or almond milk works too if that's your preference.
- Heavy cream (1 tablespoon, optional): This extra step elevates the foam to something almost cloud-like and luxurious.
- Powdered sugar (1 teaspoon): It dissolves instantly and keeps the foam from being purely bitter.
- Ice cubes (1 cup): Don't skip proper chilling—this drink deserves cold glasses and plenty of ice.
- Ground cinnamon: A light dusting ties the whole thing together visually and reminds you of what's coming with each sip.
Instructions
- Brew your chai concentrate strong:
- Steep the tea bags or loose leaf in hot water for five minutes, letting the spices really open up. Stir in the honey and vanilla while it's still hot, then set it aside to cool—patience here prevents you from making warm milk soup when you froth it later.
- Chill everything down:
- Once the chai reaches room temperature, slide it into the fridge until it's genuinely cold. This is the one step you cannot rush if you want that crisp, satisfying cold drink.
- Create the foam:
- Pour your cold milk into a small bowl or frothing pitcher, add the heavy cream if using, and sprinkle in the powdered sugar. If you have a handheld frother, use it in circular motions for about thirty seconds until thick clouds form. No frother? Seal it all in a jar and shake vigorously for a minute—your arms will work just as well.
- Build the drink:
- Fill two glasses generously with ice, divide the chilled chai between them evenly, and watch as the cold concentrate mingles with the ice. This is the moment that feels almost ceremonial.
- Top with foam and serve:
- Spoon or gently pour the foam over each drink, then dust the top with cinnamon like you're adding the final touch to something you're proud of. Serve right away so the foam stays thick.
Save There's something almost meditative about the sound of a milk frother working, the mechanical whisper that promises you're about to add something special to what could have been ordinary chai. When you hand someone a drink with that kind of foam on top, you're offering them a small ritual, not just a beverage.
Customizing Your Chai
The beauty of this drink is how personal you can make it. If you find yourself wanting a stronger spice presence, add a tiny pinch of ground cardamom or fresh ginger to the hot chai while it's steeping, and taste as you go. Some days I crave more sweetness, so I adjust the honey upward slightly. The concentrate keeps in your fridge for a few days, so making a batch means you can have this drink ready whenever the mood strikes, without starting from scratch.
Adapting for Dietary Preferences
Going vegan is genuinely simple here—oat milk froths almost as well as dairy, and maple syrup brings its own warmth that honey doesn't quite match. The heavy cream is entirely optional even in the traditional version, so if you skip it, the foam will still work, just slightly thinner. I've made batches with almond milk on mornings when that's all I had, and the drink tastes just as good, just lighter somehow.
Serving and Pairings
This drink pairs beautifully with something light and slightly sweet—think butter cookies, a simple scone, or even fresh fruit. The spiced chai cuts through richness without being aggressive, so it works alongside almost any light breakfast item. Serve it in clear glasses if you have them, because the layers are part of the appeal, and the cinnamon dusting on top looks like you've put real thought into someone's morning.
- Make the chai concentrate the night before to save time on busy mornings.
- If foam starts to deflate, you can re-froth the milk in a jar and add it fresh.
- Leftover chai concentrate can become hot chai again—just warm it gently and skip the ice.
Save This iced chai became my summer signature because it asks so little and gives so much. Every time you make it, you're creating a small moment of care, whether for yourself or someone you're handing it to.
Cooking Guide
- → How is the chai concentrate prepared?
Steep strong chai tea bags or loose-leaf chai in hot water for 5 minutes, then mix in honey or maple syrup and vanilla extract before chilling.
- → What creates the cold foam topping?
Cold milk combined with powdered sugar (and optionally heavy cream) is frothed vigorously until thick and creamy to form the cold foam.
- → Can this iced chai be made dairy-free?
Yes, substitute plant-based milk such as oat or almond milk and use maple syrup instead of honey; omit heavy cream for a vegan foam.
- → How should the drink be served?
Fill glasses with ice, pour the chilled chai concentrate over the ice, then gently add the cold foam on top and garnish with ground cinnamon.
- → What variations enhance the flavor?
Adding ground cardamom or ginger to the chai concentrate boosts spice notes; sweetness can be adjusted to preference.