Iced Chai Tea with Cold Foam (Printable View)

Aromatic spiced chai poured over ice and topped with silky cold foam. A refreshing 10-minute beverage perfect for any occasion.

# What You'll Need:

→ Chai Concentrate

01 - 1 cup strong brewed chai tea from loose leaf or 2 chai tea bags
02 - 1 tablespoon honey or maple syrup
03 - 1/2 teaspoon vanilla extract

→ Cold Foam

04 - 1/2 cup cold whole milk or milk of choice
05 - 1 tablespoon heavy cream optional for extra creaminess
06 - 1 teaspoon powdered sugar

→ Assembly

07 - 1 cup ice cubes
08 - Ground cinnamon for garnish

# How To Make It:

01 - Brew chai tea strong by steeping tea bags or loose-leaf chai in hot water for 5 minutes. Stir in honey or maple syrup and vanilla extract. Let cool to room temperature, then refrigerate until cold.
02 - In a small bowl or frothing pitcher, combine cold milk, heavy cream if using, and powdered sugar. Froth with a handheld milk frother or vigorously shake in a sealed jar until thick and foamy.
03 - Fill two glasses with ice cubes. Divide the chilled chai concentrate evenly between the glasses. Gently spoon or pour the cold foam over the iced chai. Garnish with a light dusting of ground cinnamon and serve immediately.

# Expert Advice:

01 -
  • The cold foam creates this gorgeous layering effect that makes you feel like youre treating yourself to something special, even on a random Tuesday afternoon.
  • You can adjust the spice intensity and sweetness exactly to your preference, unlike those coffee shop versions that sometimes taste like liquid candy.
02 -
  • Overheating milk before frothing will completely ruin your cold foam, so patience is key as you let the chai cool while keeping the milk refrigerated until the last minute.
  • The foam separates naturally if left sitting too long, so this drink is best enjoyed immediately after assembly when those beautiful distinct layers are at their peak.
03 -
  • When making the cold foam, start your frother at the bottom of your container and slowly raise it toward the surface to incorporate more air and achieve that perfect microfoam texture that baristas master.
  • The concentrate can be frozen in ice cube trays, then transferred to freezer bags for storage up to a month, allowing you to quickly make a single glass by melting a few cubes with a splash of hot water before cooling.
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