Iced Chai Latte Recipe

Toast and muddle spices

Place a small dry skillet over medium heat. Add the whole spices (cracked cardamom pods, cinnamon stick broken into pieces, cloves, and peppercorns). Toast for 1–2 minutes, shaking the pan, until fragrant. Transfer to a mortar and pestle or spice grinder and lightly crush to release oils (you want coarse pieces, not powder).

Simmer the chai

In a small saucepan combine 2 cups water, the crushed spices, sliced ginger, and brown sugar. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 8–10 minutes to infuse flavors and reduce slightly.

Add tea and steep

After simmering, add the black tea leaves or tea bags to the saucepan. Remove from heat and let steep, partially covered, for 4–5 minutes for robust flavor (longer for stronger chai).

Strain and finish

Strain the mixture through a fine mesh sieve or cheesecloth into a heatproof container, pressing the solids to extract liquid. Stir in vanilla extract and honey (if using) until dissolved. Taste and adjust sweetness. Let the concentrate cool to room temperature, then chill in the refrigerator until cold (at least 30 minutes). This yields about 1 to 1 1/4 cups chai concentrate.

Fill a tall glass with 1 cup of ice cubes.

Pour 3/4 cup (0.75 cup) of chilled chai concentrate over the ice.

Add 1 cup cold milk to the glass. Stir gently to combine. Taste and, if you prefer sweeter, add simple syrup or additional honey (about 1 tsp) and stir.

Top with a light dusting of ground cinnamon. Optionally, add a few ice cubes or a splash of milk foam for presentation.

Serve immediately with a straw. Leftover chai concentrate keeps refrigerated up to 5 days; shake before using.