Iced Chai Masala Latte
A spiced chai concentrate poured over ice and topped with cold milk—bold, creamy, and impossibly refreshing on a hot day.
An iced chai latte done right is one of the most satisfying cold drinks on the planet. The secret is making a strong, spiced concentrate first—double the tea, double the spices—so the flavor survives dilution by ice and milk.
Simmering whole spices in water before adding the tea creates a concentrate that's aromatic and punchy. Sweetening it while warm ensures the sugar dissolves completely, avoiding that grainy texture you get when stirring sugar into cold drinks.
Pour the concentrate over a tall glass packed with ice, then top with cold milk—whole milk gives the richest result, but oat milk brings a natural sweetness that complements the spices beautifully.
For a coffee-shop upgrade, add a shot of espresso to make a dirty chai. The coffee's bitterness plays perfectly against the sweet spices, creating a drink that's both energizing and deeply comforting.
Ingredients
- 2 black tea bags or 3 tsp loose black tea
- 1 cup water
- 1 cinnamon stick
- 4 green cardamom pods, crushed
- 3 slices fresh ginger
- 3 whole cloves
- 1/2 tsp black peppercorns
- 2 tbsp sugar or honey
- 1 cup cold milk (dairy or oat)
- Ice cubes
How to make it
- 1Combine water, cinnamon stick, cardamom pods, ginger, cloves, and peppercorns in a saucepan. Bring to a boil, then simmer 5 minutes.
- 2Add tea bags or loose tea. Steep 4 minutes for a strong concentrate. Strain.
- 3Stir in sugar or honey while warm until dissolved. Let cool to room temperature, then refrigerate until cold.
- 4Fill a tall glass with ice. Pour chai concentrate over ice until glass is half full.
- 5Top with cold milk and stir gently. Dust with a pinch of ground cinnamon if desired.
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