Iced Chai Latte Recipe
Nutritional information is based on a 12 oz drink and 2% milk.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chai Concentrate
Iced Latte Assembly (per 12 oz drink)
Method
Chai Concentrate
- 1
Simmer spices
In a small saucepan combine 2 cups water, crushed cardamom pods, whole cloves, peppercorns, sliced ginger, ground cinnamon and star anise (if using). Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 8 minutes to release flavors.
- 2
Brew tea and sweeten
Add the black tea bags (or loose leaf tea in an infuser) to the simmering spice mixture. Remove saucepan from heat and let steep for 4–5 minutes for strong flavor. Stir in brown sugar until dissolved while the mixture is still hot.
- 3
Strain and cool
Strain the mixture through a fine mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids and allow the concentrate to cool to room temperature. For faster chilling, refrigerate until cold (about 30–45 minutes) or place over an ice bath.
- 4
Iced Latte Assembly (per 12 oz drink)
- 5
Fill a 12 oz glass with about 1 cup ice cubes.
- 6
Pour 3 oz (about 1/4 cup plus 2 tbsp) of chilled chai concentrate over the ice.
- 7
Add 1 tsp vanilla extract to 9 oz cold 2% milk and stir briefly to combine (optional).
- 8
Pour the 9 oz milk over the chai and ice. Stir gently to combine. Taste and adjust sweetness or concentrate ratio if desired.
- 9
Sprinkle a pinch of ground cinnamon on top for garnish and serve immediately with a straw.