Iced Chai Latte

teas.co.uk · 15 min · Serves 2

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

1. 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.
2. Lift the temples out and discard, without pressing.
3. Cool the concentrate fast in the freezer for about fifteen minutes, until it is no longer hot.
4. Fill two tall glasses to the top with cubed ice.
5. Pour the cooled concentrate over the ice, about half into each glass.
6. Stir a tablespoon of honey into each glass until dissolved.
7. Pour 100ml of cold milk slowly down the inside of each glass so it layers over the chai.
8. Stir once with the cinnamon stick to bring it together into a soft tan.
9. Grate a little nutmeg over each glass and dust with ground cinnamon, leaving the cinnamon stick in as a stirrer.
10. Serve straight away with long straws; it is at its best in the first ten minutes before the ice softens it.

Recipe: https://teas.co.uk/recipes/iced tea/iced chai latte/