Chai Freeze Recipe

Toast whole spices

In a small dry skillet over medium heat, toast the whole cloves and black peppercorns for 1–2 minutes, shaking the pan, until fragrant. Remove from heat and set aside.

Simmer water and spices

In a medium saucepan combine 4 cups water, the toasted whole spices, ground cinnamon, ground cardamom, and ground ginger. Bring to a gentle boil over medium-high heat.

Steep tea

Once boiling, reduce heat to low, add the 6 black tea bags (or equivalent loose tea in a tea infuser), and simmer gently for 5 minutes to extract robust flavor.

Add milk and sugar

Remove the pan from heat. Stir in 2 cups whole milk and 1 cup granulated sugar until the sugar dissolves. Return to very low heat and warm for 2–3 minutes (do not boil) to marry flavors and dissolve any remaining sugar.

Infuse and strain

Allow the mixture to steep off-heat for 10 minutes for deeper spice infusion. Then strain the concentrate through a fine mesh sieve (or cheesecloth) into a heatproof container, pressing gently on solids to extract liquid. Stir in 1 tsp vanilla extract.

Cool

Let the chai concentrate cool to room temperature, then refrigerate until cold (at least 1 hour). The prepared concentrate yields about 4 cups; use 2 cups per batch of Chai Freeze as indicated.

Prepare blender

Chill the blender jar briefly if desired. Make sure you have 2 cups of the chilled chai concentrate ready.

Combine ingredients

In a high-speed blender add 2 cups chilled chai concentrate, 3 cups ice, 2 tablespoons sweetened condensed milk (if using), and 2 tablespoons heavy cream (if using). These optional ingredients add sweetness and creaminess—omit or adjust to taste.

Blend to slush

Pulse on medium-high, then blend continuously until the mixture is smooth and has a thick, slushy consistency (about 30–60 seconds depending on blender strength). If too thin, add 1 cup more ice and blend again; if too thick, add 2–4 tablespoons cold water or extra concentrate and pulse to loosen.

Taste and adjust

Taste the Chai Freeze and adjust sweetness or spice by adding a little more condensed milk or a pinch of ground cinnamon, then pulse to combine.

Serve

Pour the chai slush into two tall glasses (about 12–16 oz each). Top with a dollop of whipped cream if desired, dust with 1/4 tsp ground cinnamon, and garnish with a star anise.