Iced Chai Latte Recipe

Toast spices (optional)

In a small dry skillet over medium heat, toast the crushed cardamom pods, cloves and peppercorns for 1–2 minutes until fragrant. Shake the pan frequently to avoid burning. Remove from heat.

Simmer tea and spices

In a small saucepan combine 2 cups water, toasted spices, cinnamon stick and sliced ginger. Bring to a gentle simmer over medium heat.

Add tea bags to the simmering spiced water, reduce heat to low and steep for 5 minutes for a strong brew. Keep the saucepan just below a simmer to avoid boiling off liquid.

Remove tea bags and discard. Add 1 cup whole milk, brown sugar (or honey) and 1 tsp vanilla extract to the saucepan. Stir to dissolve the sweetener.

Raise heat slightly and warm the mixture until just below a simmer (do not boil), then remove from heat. Let the chai concentrate rest for 10 minutes to deepen flavors.

Strain the chai concentrate through a fine-mesh sieve into a heatproof bowl or jar, pressing on solids to extract liquid. Discard solids. Let the concentrate cool to room temperature, then refrigerate until chilled (about 30–45 minutes).

Fill a tall glass with 1/2 to 1 cup ice cubes depending on preference.

Pour 1 cup of chilled chai concentrate over the ice.

Add 1 cup cold milk of choice to the glass. Stir gently to combine. If you prefer a sweeter drink, add 1 tsp simple syrup and stir again.

Top with a few additional ice cubes if desired to fill the glass. Sprinkle 1/4 tsp ground cinnamon on top as a garnish.

Serve immediately with a straw. Stir before drinking to mix any settled spices.