Iced Golden Chai Latte Recipe

Simmer spices and tea

In a small saucepan combine 2 cups water, grated turmeric (or ground), sliced ginger, crushed cardamom, cinnamon stick, cloves and crushed peppercorns. Bring to a gentle simmer over medium heat and simmer uncovered for 8 minutes to extract flavors.

Brew tea

Add the 3 tea bags (or equivalent loose tea in an infuser) to the simmering spiced water. Remove from heat and steep, covered, for 5 minutes for a strong concentrate.

Strain and flavor

Strain the mixture through a fine mesh sieve into a heatproof container, pressing on solids to extract liquid. Stir in 1/2 tsp vanilla. Allow concentrate to cool to room temperature, then refrigerate until chilled (about 30–45 minutes). Yield: about 1 to 1 1/4 cups concentrate.

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan with 1 tsp ground turmeric. Bring to a low boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently 3–4 minutes until slightly thickened and bright yellow.

Remove from heat and stir in 1/2 tsp lemon juice (this helps preserve color). Let syrup cool. Transfer to a jar and refrigerate; it will keep up to 2 weeks. Taste and adjust sweetness if desired.

Fill two tall glasses with ice (about 1 cup ice per glass). Divide 1 cup chilled turmeric chai concentrate evenly between the two glasses (1/2 cup each).

Add milk: pour 2 cups milk total (1 cup per glass) over the concentrate and ice. Leave room for syrup on top.

Sweeten: stir 2 tablespoons turmeric syrup total (1 tbsp per glass) into the drinks. Taste and add more syrup or honey to taste if you prefer sweeter.

Finish and serve: stir gently to combine layers and taste. Sprinkle a light dusting (about 1/8–1/4 tsp between glasses) of ground cinnamon on top if desired. Serve with a straw or stirrer.

Notes: If you prefer a stronger chai flavor, increase concentrate to 2/3 cup per glass and reduce milk. For a frothy top, shake milk before pouring or use a milk frother briefly over the assembled drink.