Frosted Chai Recipe

Simmer spices

In a small saucepan combine 2 cups water, crushed cardamom pods, cinnamon stick, cloves, sliced ginger, crushed peppercorns and star anise (if using). Bring to a low boil over medium heat, then reduce to a gentle simmer for 5 minutes to bloom the spices.

Brew tea

Add the black tea leaves (or tea bags) to the simmering spiced water. Turn off the heat and let steep, covered, for 5 minutes for a strong brew. If you prefer very strong chai for a frosted drink, steep up to 7 minutes.

Finish concentrate

Strain the mixture through a fine-mesh sieve into a bowl or measuring cup, pressing gently on solids to extract liquid. Return the strained liquid to the saucepan, add 1 cup whole milk and 3 tablespoons brown sugar (or maple syrup). Warm gently over low heat just until the sugar dissolves and mixture is hot but not boiling. Taste and adjust sweetness. Remove from heat and let cool to room temperature, then chill in the refrigerator for at least 30 minutes (or use cooled concentrate immediately if you want a less icy texture).

Prepare blender

Place 2 cups ice, 1 cup vanilla ice cream, and 3 tablespoons chilled chai concentrate (from the previous section) into a high-speed blender. If the concentrate has been chilled, use 4–6 tablespoons for stronger chai flavor; start with 3 tablespoons and add more to taste.

Blend

Blend on high until smooth and slushy, about 20–40 seconds depending on blender power. If the mixture is too thick, add up to 1–2 tablespoons additional chilled milk; if too thin, add a few more ice cubes or a tablespoon of ice cream. Taste and add simple syrup or extra sweetener (1 teaspoon) if you want it sweeter.

Serve

Pour the frosted chai into a chilled 16 oz glass. Top with 2 tablespoons whipped cream if desired, and dust with 1/4 teaspoon ground cinnamon or chai spice. Garnish with an optional lightly crushed cardamom pod or a cinnamon stick.

Make ahead & storage

Leftover chai concentrate keeps covered in the refrigerator for up to 3 days; re-chill before blending. The prepared frosted chai is best enjoyed immediately.