Iced Chai Latte

4.65 from 94 votes

Sweet and spicy, this iced chai latte is one you’ll make over and over again.

Prep Time3

Cook Time10

Cooling Time15

Total Time28

Course: Drinks

Cuisine: Indian

Servings: servings

Author: Jee Choe

Crush and roughly chop the star anise, cloves, and cardamom pods.
Bigger whole spices are crushed to make it quicker to infuse the drink.
Combine all chai concentrate ingredients except for the vanilla extract in a saucepan. Simmer on low heat for 10 minutes.
Stir occasionally.
Strain solids and add vanilla extract. Let cool.
The chai concentrate can be cooled in the refrigerator for about an hour or chilled in the freezer for about 15 minutes.

Pour chai concentrate halfway into a cup with ice and add milk.
Use 1 part chai concentrate and 1 part milk.

Instead of 2 tablespoons loose tea, use 4 tea sachets or 6 tea bags.
If possible, get the whole spice instead of ground since it'll taste more flavorful. (Although I did use ground nutmeg since it's easier to work with.)
Make this iced chai latte recipe vegan by using oat milk and maple syrup instead of honey.
If you want a stronger chai flavor, use less milk and more chai concentrate.
Whole milk or half & half will give you a creamier iced chai latte.
Chai concentrate can be made ahead of time and stored in the refrigerator in a covered or airtight container. It'll keep for up to 4 days. Don't add milk into the chai concentrate until it's ready to drink.
The base for chai is black tea and since it’s a beverage out of India, black tea from that area, like Assam, is the natural and obvious choice. You can use loose tea, tea sachets, or tea bags.
Since the black tea is going to be blended with strong spices and milk, you don't want to use the highest quality. Tea bags are fine to use for this recipe. Even Lipton tea bags are fine to use if that's what you have.