Iced Caramel Apple Chai Latte Recipe

Brew concentrated tea

Brew 2 cups of strong black tea using about double the normal tea-to-water ratio (or use 2 tea bags per cup). Let steep 4–6 minutes, then remove tea leaves/bags.

While still warm, stir in 1 cup chai concentrate (or an additional cup of brewed spiced chai) so the final chai base is robust and spiced. Whisk in the ground cinnamon, cardamom, ginger, and cloves until evenly combined. Taste and adjust spice amounts if desired. Chill the chai base in the refrigerator while you make the syrup (about 10–15 minutes) or proceed with cooled brewed tea.

Make apple-caramel reduction

In a small saucepan over medium heat, combine 3/4 cup apple juice and 1/4 cup brown sugar. Stir to dissolve the sugar and bring the mixture to a gentle simmer.

Add 1 tablespoon unsalted butter and 1 teaspoon corn syrup (or honey). Continue to simmer, stirring occasionally, until the mixture reduces by about one-third and thickens slightly—about 6–8 minutes. Watch closely to avoid burning.

Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Taste: it should be sweet with a pronounced apple note and a hint of buttered caramel. Let cool to room temperature; the syrup will thicken further as it cools.

Prepare glass and ice

Drizzle about 1/2 tablespoon caramel sauce around the inside of a 16-oz serving glass. Fill the glass with 1 cup ice cubes.

Sweeten with apple-caramel syrup

Pour 2–3 tablespoons of the cooled apple-caramel syrup over the ice (use 2 tbsp for lightly sweet, 3 tbsp for sweeter). If you prefer a stronger apple flavor, use 4 tbsp.

Add chai and milk

Pour 3/4 cup of the chilled chai base over the ice and syrup. Top with 1/2–3/4 cup milk (adjust to taste) so the cup is nearly full. Stir gently to combine the syrup, chai, and milk, creating a marbled iced latte look.

Finish and garnish

Drizzle an additional 1/2–1 tablespoon caramel sauce over the top. If desired, add 2 tablespoons whipped cream, a light dusting of ground cinnamon, and garnish with thin apple slices or a cinnamon stick.