Description

A rich, spiced, and creamy iced vanilla chai latte made from scratch with a homemade concentrate. This easy recipe delivers café-quality flavor with customizable milk and sweetness options.

Ingredients

Scale

2 cups water
4 black tea bags (Assam or Ceylon) or 2 tablespoons loose leaf black tea
1 cinnamon stick
4–6 cardamom pods
1 inch fresh ginger, sliced
4–6 whole cloves
2 cups milk (whole, oat, or almond)
1–2 tablespoons vanilla extract
1–2 tablespoons simple syrup or honey (adjust to taste)
Ice cubes
Optional: Cold foam or whipped cream for topping

Instructions

Bring 2 cups of water to a boil in a saucepan, then reduce heat to a simmer.
Add cinnamon, cardamom, ginger, and cloves. Steep for 5 minutes.
Add tea bags (or loose leaf tea) and steep for another 5-10 minutes until strong.
Remove from heat and strain the liquid into a heat-safe container, discarding spices and tea bags.
Let the concentrate cool to room temperature, then refrigerate for at least 1 hour.
In a separate container, mix the milk with vanilla extract and simple syrup. Whisk until sweetener is dissolved.
Fill a tall glass with ice cubes.
Pour the chilled chai concentrate over the ice, filling the glass halfway.
Slowly pour the vanilla milk mixture over the ice to create layers.
Garnish with a cinnamon stick or nutmeg, stir gently, and serve immediately.

Notes

The chai concentrate can be made in advance and stored in the refrigerator for up to 5 days. For a thicker texture, shake the milk mixture vigorously in a jar before pouring. Use large ice cubes to prevent dilution. If using loose leaf tea, ensure it is strained well to avoid grit.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Beverage
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 tall glass
Calories: 150
Sugar: 18
Sodium: 50
Fat: 6
Saturated Fat: 3
Carbohydrates: 20
Protein: 4

Keywords: iced chai latte, vanilla chai, homemade chai, creamy chai, iced tea recipe, dairy-free chai, easy morning drink