Sep 12 2026
Restaurants›Cafe Mosaics›Chaicold Recipe

Chaicold Recipe

Inspired by Cafe Mosaics
Time40m
Serves4

Make Chaicold Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chai Concentrate

Milk & Assembly (per serving)

Method

Chai Concentrate

  1. 1

    Toast spices (optional)

    In a dry skillet over medium heat, toast the crushed cardamom, cloves, peppercorns, and cinnamon stick for 1–2 minutes until fragrant. This step deepens spice flavor; remove from heat.

  2. 2

    Simmer concentrate

    In a medium saucepan combine 4 cups water with the toasted (or un-toasted) spices and sliced ginger. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a low simmer and cook 8 minutes to extract flavor.

  3. 3

    Add tea and sweetener

    Add the black tea leaves and brown sugar to the simmering spiced water. Stir to dissolve sugar. Maintain a very gentle simmer for 3–4 minutes — do not boil vigorously to avoid bitterness.

  4. 4

    Steep and strain

    Remove the pan from heat and let the mixture steep off-heat for 5 minutes for fuller flavor. Then strain the liquid through a fine-mesh sieve or cheesecloth into a heatproof container, pressing lightly on solids to extract liquid. Discard solids.

  5. 5

    Store concentrate

    Cool concentrate to room temperature, then refrigerate in a sealed jar. Concentrate keeps 5–7 days refrigerated. This yields roughly 4 cups chai concentrate (about 4 servings when mixed 1:1 with milk).

Milk & Assembly (per serving)

  1. 6

    Hot Chaicold (hot with chilled concentrate — signature twist)

    For the CHAICOLD concept, use chilled chai concentrate for contrast. Measure 1/2 cup chilled chai concentrate into a heatproof mug. In a small saucepan heat 1 cup milk over medium heat until steaming and small bubbles form at edges (do not boil), or froth the milk. Optionally stir in 1 tsp vanilla. Pour the hot milk over the chilled concentrate — the temperature contrast creates a bright, slightly cold-forward flavor while the drink overall is warm. Sprinkle 1/4 tsp ground cinnamon on top and serve immediately.

  2. 7

    Iced Chaicold

    Fill a tall glass with about 1 cup ice cubes. Add 1/2 cup chilled chai concentrate. Pour 1 cup cold milk over the concentrate and ice. Stir gently to combine. Garnish with a light dusting of ground cinnamon. Serve with a straw.

  3. 8

    Adjust sweetness & strength

    Taste and adjust: for sweeter drink add 1–2 tsp sugar or honey to milk before heating (hot) or dissolve into concentrate (iced). For stronger tea, increase concentrate ratio to 2 parts concentrate : 1 part milk.

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