Iced Chai

I’m a big believer in learning how to make your favorite coffeehouse beverages at home. Besides saving money and letting you control the ingredients, homemade lattes and other brews usually taste better. This iced chai from recipe creator Hetal Vasavada is the perfect example.

It delivers bold flavor from strong brewed black tea and a cozy duo of cinnamon and cardamom. Thanks to a higher ratio of milk to water, it’s perfectly rich, creamy and satisfying. Served chilled, this iced chai is especially refreshing in warm weather. For an extra summery touch, add a pinch of dried rose petals to the simmering tea for a light, floral aroma.

Iced Chai Ingredients

• CTC black tea: It might sound fancy, but CTC simply stands for “crush, tear, curl”—a method that turns black tea leaves into small granules that brew quickly and deliver the bold flavor chai is known for. But Hatel says that regular Lipton black tea works perfectly here!
• Spices: This recipe keeps the spices simple with a classic combination of a cinnamon stick and several cardamom pods. Lightly crush the cardamom using the flat side of a knife or the bottom of a glass (like you would a garlic clove). Press them just enough to crack them open; this releases their aroma and infuses the chai with even more flavor.
• Sweetener: Sweeten your chai to taste with your choice of sweetener. Granulated sugar is traditional, but agave, honey or maple syrup also work. For a sugar-free option, try powdered or liquid stevia.
• Dried rose petals: They may be optional, but they do make the iced chai feel extra special with a subtle floral note. You can find food-grade dried rose petals online, in specialty spice shops, or in some international markets.
• Milk: Whole milk is traditional and gives chai a rich, creamy texture, but you can absolutely use non-dairy alternatives like almond, oat or soy milk. This recipe uses more milk than water to create a creamier, full-bodied sip.

Directions

Step 1: Simmer the chai base

Combine the black tea with 1/4 cup of water in a small saucepan. Add the cinnamon stick, cardamom pods, sweetener and rose petals (if you’re using them). Bring the mixture to a boil.

Editor’s Tip: Don’t forget to crush the cardamom pods before adding them to the pan for maximum flavor. See the Ingredients section above for more details.

Step 2: Add milk

Pour half of the milk into the chai mixture. Reduce the heat to low and let the chai simmer for three minutes.

Editor’s Tip: Don’t let the chai boil, or you could scorch the milk.

Step 3: Strain it over ice

Fill a glass with ice and top it with the remaining milk. Remove the saucepan from the heat. Use a fine-mesh sieve to strain the warm chai mixture over the glass. Discard the spices and tea solids. Serve iced chai right away.

Editor’s Tip: Taste the iced chai before serving and stir in a little more sweetener if needed.

Recipe Variations

• Turn it into a dirty chai: Pour a shot of espresso over the ice for a bolder drink with an energizing caffeine boost. It’s the perfect pick-me-up for when you can’t decide between tea and coffee
• Go dairy free: Swap in a non-dairy milk, such as almond, oat or soy milk, in place of whole milk. You could also use coconut milk for a subtle tropical twist.
• Make it extra creamy: Use half-and-half instead of whole milk for a richer, dessert-like drink.
• Add ginger: Simmer a few slices of fresh ginger with the cinnamon stick and cardamom pods for extra warmth and a little zing.
• Serve it warm: Skip the ice and pour the chai into a mug, then top it with frothed milk to make a cozy chai tea latte.

Can you store an iced chai?

Iced chai is best enjoyed fresh, but you can store the chai concentrate for future drinks. Once you add the milk and ice, it’s best to serve it right away. The ice will melt as it sits, diluting the chai’s flavor and watering down its creamy texture.

Can you make iced chai ahead of time?

Yes, you can make the chai ahead of time, but hold off on adding the ice and extra milk. Simmer the tea and spice mixture as directed, then let it cool. Strain it into a sealed jar or airtight container, then refrigerate if for up to four days. When you’re ready, pour the chai over ice and add milk.

Editor’s Tip: Make a double or triple batch of the concentrate and keep it in the fridge for quick iced chai all week long.

Iced Chai Tips

What kind of tea is best for chai?

Strong black tea is the traditional choice for chai. Hatel recommends CTC (crush, tear, curl) tea because it brews quickly and delivers a bold, robust flavor. Look for it in specialty tea shops or the international aisle of grocery stores.

Can’t find CTC tea? No worries. Standard grocery store tea (like Lipton) will work just fine.

Can you use chai tea bags instead?

Black tea and pantry spices will give your chai the boldest, freshest flavor, but technically, you could use store-bought chai tea bags. The flavor will vary by brand, but it’s a convenient shortcut if you’re short on time or spices.

Brew one or two chai tea bags with the water and milk in place of the CTC tea. You can still add a cinnamon stick and/or a few cardamom pods to boost the spiced flavor.

How sweet should iced chai be?

The sweetness level is totally up to you! I’d start by adding one teaspoon of your preferred sweetener to the simmering tea mixture. After straining the chai, pour it over ice with the milk, taste it, and then adjust it as needed.

Sugar, honey, maple syrup and agave nectar all work well, and each brings a slightly different flavor. Keep in mind that granulated sugar won’t dissolve as easily if you add more after the chai has cooled.

Watch How to Make Hetal Vasavada’s Iced Chai

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