Name: Iced Chai Latte
Total time: 15 min
Yield: Serves 2
Cuisine: British
Ingredients: 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

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.

⏱ 15 min 🍽 Serves 2 📊 Easy 📚 Iced Tea Recipes

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.

What you'll end up with: Two tall glasses of soft tan iced chai over ice, a cinnamon stick in each, nutmeg and cinnamon dusted on top. Cold and milky with the warm chai spice coming through clean.

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🛒 Made with this tea

Teapigs Chai, 15 Tea Bags 52.5g£7.00