Iced Chai Latte Recipe

Simmer spices and tea

In a small saucepan, combine 2 cups water, sliced ginger, crushed cardamom pods, cloves, cracked peppercorns (if using), and cinnamon. Bring to a gentle simmer over medium heat and simmer for 5 minutes to infuse flavors.

Steep tea

Add 3 black tea bags to the simmering spiced water. Remove the pan from heat, cover, and let the tea steep with the spices for 5–8 minutes depending on how strong you want the concentrate.

Sweeten and finish concentrate

Uncover and strain the tea-spice mixture through a fine mesh sieve into a heatproof bowl or pitcher, pressing on solids to extract the liquid. While still warm, stir in 3 tablespoons granulated sugar until dissolved. Add 1 cup whole milk, stir to combine, and let the concentrate cool to room temperature. For quicker chilling, place the pitcher in an ice bath in the sink or refrigerate until cold (about 30–45 minutes).

Store concentrate

Once cooled, the chai concentrate can be kept refrigerated in a sealed container for up to 4–5 days. Shake or stir well before using as spices may settle.

Prepare glass

Fill a tall glass with about 1 cup of ice cubes (adjust to preference).

Combine concentrate and milk

Pour 1 cup chilled chai concentrate over the ice, then add 1 cup cold milk or milk alternative. If using vanilla extract, stir in 1/2 teaspoon now. Taste and add simple syrup or honey (start with 1 tablespoon) if you prefer sweeter.

Mix and garnish

Stir the iced chai latte thoroughly until well combined and chilled. Sprinkle a pinch (about 1/4 teaspoon) of ground cinnamon on top for garnish.

Serve

Serve immediately with a straw. If you prefer a frothier texture, briefly shake the milk and concentrate with ice in a cocktail shaker and strain into the glass.