Exact quantities, then the method.
Iced chai is the cold answer to a hot mug of it, and the trick is to brew the chai much stronger than you would for drinking, so it still tastes of something once the ice and milk have had their way with it. Three Teapigs Chai temples make a concentrated brew; cool it right down before it goes near the ice, or the cubes melt and water it out.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Chai Latte recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-chai-latte/
Build it over plenty of ice with cold milk poured on top, sweeten with a little honey, and finish with cinnamon and nutmeg. Poured gently, the pale milk sits over the dark chai for a moment before it all settles into a soft tan.
You'll need
- 3 Teapigs Chai tea temples
- 300ml freshly drawn water, brought to a true rolling boil
- 200ml cold whole milk (100ml per glass; oat milk works for the vegan version)
- 2 tbsp acacia honey or 2 tbsp maple syrup
- Plenty of cubed ice for the two tall glasses
- 2 small cinnamon sticks, for stirrers
- A small grating of fresh whole nutmeg, to finish
- A small dust of ground cinnamon, to dust
Method
- Drop the 3 Teapigs Chai temples into a heatproof jug, pour over the 300ml of boiling water, cover, and steep for eight minutes for a strong concentrate.
- Lift the temples out and discard, without pressing.
- Cool the concentrate fast in the freezer for about fifteen minutes, until it is no longer hot.
- Fill two tall glasses to the top with cubed ice.
- Pour the cooled concentrate over the ice, about half into each glass.
- Stir a tablespoon of honey into each glass until dissolved.
- Pour 100ml of cold milk slowly down the inside of each glass so it layers over the chai.
- Stir once with the cinnamon stick to bring it together into a soft tan.
- Grate a little nutmeg over each glass and dust with ground cinnamon, leaving the cinnamon stick in as a stirrer.
- Serve straight away with long straws; it is at its best in the first ten minutes before the ice softens it.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Chai, 15 Tea Bags 52.5g
Rate it, keep it, add to it.
Made this? Rate it.
Tell us how it came out. A star rating and a line or two helps the next person who makes it.
Sign in to rate +5 to 25 reward points · sign-in required
The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute