Iced Masala Chai Tea Recipe

Toast whole spices

In a small dry skillet over medium heat, toast the cardamom pods, cloves, and peppercorns for 1–2 minutes until aromatic, shaking the pan frequently to avoid burning. Remove from heat and lightly crush the toasted spices with the back of a spoon or mortar and pestle.

Combine liquids and spices

In a small saucepan, combine 2 cups water, 1 cup whole milk, sliced ginger, crushed toasted spices, ground cinnamon (or cinnamon stick), and star anise if using. Stir to combine.

Simmer to extract flavors

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, for 8 minutes to allow the spices and ginger to infuse. Stir occasionally to prevent milk from scalding.

Add tea and sweeten

Add 3 tablespoons black tea leaves and 2 tablespoons brown sugar to the simmering liquid. Stir, then simmer for another 2 minutes (do not boil vigorously) so the tea steeps and the sugar dissolves.

Strain concentrate

Remove the saucepan from heat. Using a fine mesh sieve or tea strainer, strain the chai concentrate into a heatproof container, pressing lightly on solids to extract liquid but not forcing bitter compounds. Discard solids. Let the concentrate cool to room temperature, then chill in the refrigerator until cold (about 20–30 minutes) or use ice to speed cooling.

Fill a 16-oz glass with 1 cup ice cubes.

Measure 10 fl oz (about 1 1/4 cups) of the chilled masala chai concentrate and pour over the ice. If the concentrate is very strong, use 8–10 fl oz and top with cold water or cold milk to reach 16 oz total.

Top with about 1/2 cup cold water or cold milk (adjust to taste) to fill the glass to 16 oz. Stir gently to combine.

Taste and adjust sweetness if needed — add a little more brown sugar dissolved in a teaspoon of warm water or a simple syrup if necessary.

Garnish with a lemon peel or cinnamon stick if desired. Serve immediately.