Iced Chai Recipe

Prepare spices

Lightly crush the cardamom pods and peppercorns using the flat side of a knife or a mortar and pestle. This releases the oils and aroma for the concentrate.

In a medium saucepan, combine 2 cups water, sliced ginger, crushed cardamom, cloves, peppercorns, cinnamon stick, and star anise (if using). Bring to a gentle boil over medium heat.

Reduce heat to low and simmer the spice mixture, uncovered, for 8 minutes to infuse. Stir occasionally.

Add the black tea leaves (or tea bags) and simmer for an additional 2–3 minutes for a strong brew. If you prefer stronger tea, steep up to 4 minutes but avoid over-steeping to prevent bitterness.

Stir in granulated sugar and brown sugar (if using) until dissolved. Pour in the 1 cup milk and raise heat just until the mixture is hot but not boiling (do not boil milk). Let the mixture heat for 1–2 minutes to meld flavors.

Remove the saucepan from heat and let the concentrate rest for 5 minutes to settle. Taste and adjust sweetness if necessary.

Strain the chai concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract flavorful liquid. Discard solids. Allow concentrate to cool to room temperature, then chill in the refrigerator for at least 30–45 minutes (or until cold).

Fill serving glasses with ice cubes (about 1/2 to 1 cup ice per glass depending on glass size).

For each glass, pour 1/2 to 3/4 cup of chilled chai concentrate over the ice. If the concentrate is very strong, dilute with 2–4 tablespoons cold water or additional milk to taste. Use the 1 cup 'cold water or additional milk' ingredient as needed for dilution across servings.

Top each glass with a splash (about 1–2 tablespoons) of milk or oat milk for creaminess, if desired. Sweeten further with simple syrup or honey to taste; stir gently to combine.

Garnish with a light dusting of ground cinnamon or a small cinnamon stick. Serve immediately with a straw.

Store any leftover chai concentrate refrigerated in a sealed container for up to 3–4 days. Shake or stir before using since some separation may occur.