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Mixing sweet vanilla with fragrant spices creates this cool Iced Chai Latte. You can make it the slow, traditional way or try our quick method - whatever works for your schedule.
Key Ingredients
- Black tea: Go for Darjeeling or Assam for a strong flavor
- Cardamom pods: The green ones pack the most authentic taste
- Cinnamon: Ceylon works best here
- Vanilla: Real bean or pure extract will do
- Fresh ginger: Grab younger roots if you can
- Honey: Unprocessed adds deeper flavor notes
- Quality milk: The fattier kinds make your drink extra creamy
Steps To Follow
- Get Your Spices Ready
- Heat whole spices in a dry skillet till you can smell them. Lightly crush them to get the flavors out.
- Make The Tea Base
- Heat water until almost boiling. Throw in your spices and tea. Let it bubble gently for 5 minutes.
- Add Sweet Stuff
- Take it off the heat. Mix in vanilla and honey. Keep stirring until everything melts together.
- Let It Cool Down
- Pour through a strainer into a container. Let it sit until it reaches room temp. Then stick it in the fridge to chill.
- Get The Milk Ready
- Whip cold milk with a little frother or shake it in a closed jar until it gets foamy.
- Put It All Together
- Fill glasses with ice cubes. Pour in your chai mix about two-thirds full. Top it off with the foamy milk.
- Add Pretty Touches
- Sprinkle some ground cinnamon on top. Stick in a vanilla pod if you're feeling fancy.
- Finish Up
- Drink it right away to enjoy the best foam texture.
Keeping It Fresh
Your chai mix will last a week in the fridge, the full drink tastes best right after making, freeze some chai in ice trays to avoid watery drinks, your spice blend stays good for 3 months in a sealed jar,
Shortcuts For Busy Days
Try strong chai tea bags, splash in some good vanilla extract, buy premixed chai spices, or go with the cold brew method,
Good For Your Body
The cardamom helps your tummy and fights swelling, ginger keeps you healthy and stops queasiness, cinnamon helps manage sugar levels, and the tea gives you steady pep without the crash,
Change It With The Seasons
For hot days add some mint and use coconut milk, when leaves fall throw in extra cinnamon with maple syrup, during cold months mix in star anise and nutmeg, and in spring try fresh ginger with light honey,
Fancy Flavor Boosters
Try adding rose petals for flowery hints, toss in pink peppercorns for a warm kick, mix some fennel seeds to make it sweeter, or grate in orange peel to brighten everything up,
My grandma always tossed in a tiny bit of salt to bring out the spice flavors. This old family trick makes the sweetness taste just right.
Recipe Q&A
- → Can I prep the chai drink in advance?
- Absolutely! Make the tea base and pop it in the fridge. It's good for around 3 days.
- → What kind of milk is the best pick?
- Go with whatever you like! Milk from cows, almonds, oats, or any plant-based options work great.
- → Can I skip the whole spices for this?
- Sure thing! Replace them with 2 teaspoons of a ready-made chai spice mix.
- → How do I make this sweeter?
- Just add more honey or switch to sweeteners like sugar or maple syrup until it matches your taste.
- → Is a frother absolutely needed for nice foamed milk?
- Nope! Shake it in a jar with the lid on or whip it up fast with a whisk.