Exact quantities, then the method.
Iced chai done right is closer to a dirty chai milkshake than a flat cold tea: a strong, sweetened, spiced concentrate, plenty of ice, then milk poured over so it ribbons through. Cinnamon and cardamom carry through cold milk far better than people expect, as long as the base is strong enough.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Chai recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-chai/
It uses PG Tips Chai Special Blend, a Black Tea and chai spice blend. Ten minutes plus chilling, makes two glasses.
You'll need
- 3 PG Tips Chai tea bags
- 250ml rolling boil water, for a strong concentrate
- 2 tablespoons honey or brown sugar
- 300ml cold milk of your choice
- Plenty of ice and a dust of cinnamon, to serve
Method
- Steep the 3 chai bags in 250ml rolling boil water for 6 minutes for a strong, deeply spiced concentrate.
- Lift the bags out and stir in the honey or brown sugar while hot so it dissolves; cold chai needs sweetening to read through the milk.
- Cool the sweetened concentrate, then chill until cold; sweetening before chilling is what makes iced chai work.
- Fill two tall glasses with ice and divide the cold milk between them.
- Pour the chilled chai concentrate slowly over the back of a spoon onto the milk so it layers in dark ribbons.
- Dust with cinnamon and stir at the table; for a punchy version use whole milk, for a creamier one use oat.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: PG Tips Chai Special Blend, 70 Tea Bags 175g
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