Iced Masala Chai Tea Latte Recipe

Combine spices and liquid

In a small saucepan, add 2 cups water, 1 cup whole milk, sliced ginger, crushed cardamom pods, cloves, peppercorns, cinnamon stick, and star anise (if using). Bring mixture to a gentle simmer over medium heat.

Simmer to infuse

Once simmering, reduce heat to low and simmer gently for 8–10 minutes to allow the spices and ginger to infuse the liquid. Stir occasionally and monitor to prevent boiling over.

Add tea and sweetener

Add the 3 black tea bags (or 1 tsp loose black tea in a tea ball) and 3 tablespoons granulated sugar to the saucepan. Stir to combine, then remove from heat and steep for 4–5 minutes, depending on how strong/bitter you like the tea.

Strain and chill

Strain the mixture through a fine-mesh sieve into a heatproof container, pressing on solids to extract flavor, and discard solids. Taste and adjust sweetness if needed. Let the concentrate cool to room temperature, then refrigerate until cold (at least 30 minutes). This yields about 12–14 fl oz concentrate; reserve chilled concentrate for assembly.

Prepare glass

Fill a 16 oz serving glass with about 1 cup (approx. 8–10 ice cubes) of ice. If you prefer less dilution, chill the glass beforehand and use slightly fewer cubes.

Combine concentrate and milk

Pour 8 fl oz chilled masala chai concentrate over the ice. Add 6 fl oz cold milk (dairy or plant-based) on top. If using, add 1/2 tablespoon vanilla syrup for a vanilla note.

Stir and adjust

Stir gently to combine the concentrate and milk. Taste and add additional sweetener or milk to preference. If the drink is too strong, add a splash (up to 1–2 fl oz) more cold milk.

Garnish and serve

Sprinkle a pinch (about 1/4 tsp) ground cinnamon on top for garnish. Serve immediately with a straw.