Iced Masala Chai Tea Latte Recipe
16 oz
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Ingredients
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Masala Chai Concentrate
Assembly (per 16 oz serving)
Method
Masala Chai Concentrate
- 1
- 2
Simmer to extract flavors
Reduce heat to low and simmer the spice mixture uncovered for 8–10 minutes, stirring occasionally. This extracts essential oils and builds a robust spice profile.
- 3
Add tea leaves and milk
Add the black tea leaves (or tea bags) to the simmering spiced water and pour in 1 cup whole milk. Increase heat slightly to bring just to a gentle simmer — do not boil vigorously to avoid scalding the milk. Simmer for 3–4 minutes until the tea is steeped and the mixture is fragrant and slightly darkened.
- 4
Sweeten and steep
Stir in 3 tablespoons brown sugar (adjust to taste) until dissolved. Turn off the heat and let the mixture steep off-heat for 5 minutes to deepen the flavor.
- 5
Strain and cool
Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof container to remove tea leaves and spice solids. Press gently on solids to extract liquid. Let the concentrate come to room temperature, then refrigerate until chilled (at least 30 minutes). The concentrate will keep refrigerated in a sealed container for up to 4 days.
Assembly (per 16 oz serving)
- 6
Prepare glass
Fill a 16 oz serving glass with 1 cup of ice cubes.
- 7
Combine concentrate and milk
Pour 10 oz chilled masala chai concentrate over the ice. Add 6 oz cold milk of your choice. Stir gently to combine. Taste and adjust sweetness: add up to 1 teaspoon simple syrup or other sweetener if desired.
- 8
Finish and serve
Optionally dust the top with a pinch (~1/4 tsp) ground cinnamon. Serve immediately with a straw. If you prefer a frothier latte, shake the milk first in a cocktail shaker with ice for 10 seconds and strain over the concentrate.