This Iced Chai Tea Latte combines strong black tea with warming chai spices, creamy milk, and just enough sweetness for a smooth, refreshing drink. The spices bring cinnamon, ginger, cardamom, and clove notes, while plenty of ice keeps the latte cold without making it overly heavy.
This homemade version uses brewed chai tea rather than a premade concentrate, so you can adjust the sweetness and milk to your taste. It is easy to prepare ahead and chill before serving.
Recipe at a Glance
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Additional Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 iced lattes
- Servings: 2 servings
- Category: Drinks
- Cuisine: Indian-Inspired
- Cooking Method: Stovetop
- Difficulty: Easy
What Makes This Recipe Work
- Strongly brewed tea holds up to the milk and ice: Concentrated black tea keeps the chai flavor noticeable after chilling.
- Whole spices create a rounded flavor: Cinnamon, ginger, cardamom, and cloves give the drink a layered chai profile.
- Brown sugar adds caramel-like sweetness: It complements the warm spices without tasting as sharp as plain granulated sugar.
- Cooling the tea before adding ice prevents excessive dilution: The drink stays flavorful rather than becoming watery.
- Milk softens the spices: It gives the latte a creamy texture and balances the stronger tea.
Tools for This Recipe
- Medium saucepan
- Fine-mesh strainer
- Heatproof measuring cup or bowl
- Two 12-ounce (355 mL) glasses
- Spoon
Ingredient Notes
- ■ Black tea: Assam or another full-bodied black tea gives the drink enough strength to stand up to milk and ice.
- ■ Fresh ginger: Fresh ginger gives the chai a bright, peppery warmth; use about 1/2 teaspoon of ground ginger as a substitute.
- ■ Whole spices: Whole cinnamon, cardamom, and cloves produce a cleaner infusion; ground spices can be used but may leave sediment.
- ■ Brown sugar: Brown sugar adds sweetness with a light molasses note; granulated sugar can replace it for a cleaner sweetness.
- ■ Whole milk: Whole milk gives the latte its creamy body; two-percent milk works well but produces a lighter drink.
Step-by-Step Method
- Make the spice infusion: Add the water, cinnamon sticks, crushed cardamom pods, cloves, ginger, and black pepper to a medium saucepan. Bring to a gentle boil over medium-high heat.
- Simmer the spices: Reduce the heat to medium-low and simmer uncovered for 5 minutes. The water should become fragrant and slightly darker as the spices infuse.
- Brew the tea: Remove the saucepan from the heat and add the black tea bags. Steep for 4 minutes. Avoid steeping much longer, as the tea can become noticeably bitter.
- Sweeten the chai: Remove the tea bags. Strain the chai through a fine-mesh strainer into a heatproof measuring cup or bowl. Stir in the brown sugar and vanilla while the tea is still hot. The sugar should dissolve completely.
- Cool the concentrate: Let the chai cool at room temperature for about 10 minutes, then refrigerate it for about 20 minutes, or until thoroughly chilled. Do not pour hot chai directly over the ice because it will melt quickly and dilute the drink.
- Build the lattes: Divide the ice between two 12-ounce (355 mL) glasses. Pour 1 cup (240 mL) of the chilled chai evenly between the glasses.
- Add the milk: Pour 1/2 cup (120 mL) cold milk into each glass. Add 1 tablespoon (15 mL) heavy cream to each glass if using.
- Stir and serve: Stir each latte until the chai and milk are evenly combined. Taste and add a little extra sweetener if desired. Serve immediately while cold.
Make-Ahead and Storage Notes
- The brewed and strained chai can be refrigerated in a covered glass container for up to 4 days. Keep it chilled and add the milk and ice only when ready.
- For make-ahead preparation, brew the chai up to 4 days in advance and refrigerate it. Assemble individual lattes just before serving so the ice does not melt and dilute the.
- Freezing is not recommended because the texture of the milk-based latte can change after thawing.
FAQ
Can I use chai tea bags instead of individual spices?
Yes. Use a strongly flavored chai tea bag in place of the whole spices, but the final drink will have a slightly different spice profile.
Can I make this dairy-free?
Yes. Replace the whole milk with an unsweetened plant-based milk such as oat or almond milk.
Can I make the chai concentrate ahead of time?
Yes. The brewed, strained chai can be refrigerated in a covered container for up to 4 days.
How can I make the iced chai stronger?
Use a little less water when brewing the tea or brew an additional tea bag with the same amount of water.
Can I make the latte less sweet?
Yes. Reduce the brown sugar to taste.
Ingredients
Method
Method
- Make the spice infusion: Add the water, cinnamon sticks, crushed cardamom pods, cloves, ginger, and black pepper to a medium saucepan. Bring to a gentle boil over medium-high heat.
- Simmer the spices: Reduce the heat to medium-low and simmer uncovered for 5 minutes. The water should become fragrant and slightly darker as the spices infuse.
- Brew the tea: Remove the saucepan from the heat and add the black tea bags. Steep for 4 minutes. Avoid steeping much longer, as the tea can become noticeably bitter.
- Sweeten the chai: Remove the tea bags: Strain the chai through a fine-mesh strainer into a heatproof measuring cup or bowl. Stir in the brown sugar and vanilla while the tea is still hot. The sugar should dissolve completely.
- Cool the concentrate: Let the chai cool at room temperature for about 10 minutes, then refrigerate it for about 20 minutes, or until thoroughly chilled. Do not pour hot chai directly over the ice because it will melt quickly and dilute the drink.
- Build the lattes: Divide the ice between two 12-ounce (355 mL) glasses. Pour 1 cup (240 mL) of the chilled chai evenly between the glasses.
- Add the milk: Pour 1/2 cup (120 mL) cold milk into each glass. Add 1 tablespoon (15 mL) heavy cream to each glass if using.
- Stir and serve: Stir each latte until the chai and milk are evenly combined. Taste and add a little extra sweetener if desired. Serve immediately while cold.
