Save The first time I made iced chai with cold foam, I was melting in my apartment during a record-breaking heatwave. My usual hot chai ritual wasn't going to work, but I couldn't bear the thought of going without my favorite spiced drink. With sweat beading on my forehead, I experimented by cooling my morning brew and whipping up some foam with the milk frother my sister had gifted me months earlier. The contrast between the spiced chai and the silky foam was nothing short of magical against the summer heat.
Last summer, I served these iced chais during an impromptu garden gathering when friends stopped by unexpectedly. We sat under the shade of my maple tree, condensation beading on our glasses while we caught up on life. Someone asked for my secret, thinking it was some fancy concentrate, and laughed when I revealed how simple it was to make. Those chai glasses became a regular fixture of our weekend meetups afterward.
Ingredients
- Chai Tea: I prefer loose leaf for its complex flavor profile, but good quality tea bags work beautifully too when you steep them a bit longer.
- Cold Milk: Whole milk creates the most luxurious foam, but I've experimented with oat milk which holds up surprisingly well for a dairy-free option.
- Heavy Cream: Just a tablespoon transforms the foam from good to transcendent, creating a velvety texture that floats perfectly.
- Sweetener: Honey adds depth while maple syrup brings a subtle caramel note that pairs wonderfully with the spices.
Instructions
- Brew a strong foundation:
- Steep your chai tea longer than you normally would, about 5 minutes, to create a concentrate that can stand up to the ice and milk. You'll want that robust spice flavor to shine through.
- Sweeten while warm:
- Stir your honey or maple syrup into the hot tea so it dissolves completely. This is also the perfect moment to add the vanilla, allowing the flavors to meld together.
- Chill completely:
- Patience pays off here - room temperature tea will melt your ice too quickly and dilute all that beautiful flavor. I sometimes make the concentrate the night before to ensure it's properly cold.
- Create cloud-like foam:
- The key is starting with very cold milk straight from the refrigerator. Froth it until it has nearly doubled in volume and holds soft peaks when you lift the frother.
- Layer thoughtfully:
- Pour the chai over ice first, then spoon the foam on top rather than pouring it. This creates that distinct layered effect that makes the drink so special.
Save I'll never forget serving these iced chais to my mom who typically dislikes cold beverages. She took one reluctant sip to be polite, then widened her eyes in surprise. By the end of her visit, she had asked me to show her exactly how to make it three separate times, writing notes in her tiny recipe book that she's kept since before I was born. Now when we call each other on Sunday afternoons, we often mention we're sipping our iced chais together despite being hundreds of miles apart.
Spice Variations to Try
Over countless batches, I've played with adding extra spices to customize the flavor profile. A pinch of cardamom brings a cooling eucalyptus note that's especially refreshing in summer heat. Fresh grated ginger adds a pleasant burn that lingers after each sip. My personal favorite discovery was adding two star anise pods to the brewing tea, which creates an almost licorice-like undertone that complements the other spices beautifully.
Making It Ahead
The chai concentrate actually improves after sitting in the refrigerator overnight, as the spice flavors continue to develop and meld. I often make a double batch on Sunday evenings, storing it in a glass bottle to enjoy throughout the week. The cold foam, however, needs to be made fresh each time - I learned this the hard way after trying to store some in the fridge only to find it had completely collapsed by morning.
Serving Suggestions
This iced chai has become my favorite companion to weekend brunch spreads. The spiced notes balance perfectly against both sweet and savory dishes, from maple scones to egg sandwiches.
- For summer gatherings, prepare the concentrate in advance and set up a self-serve station with ice, the cold concentrate, and freshly made foam.
- Serving sizes can be adjusted easily - use tall glasses for a more impressive presentation or smaller ones for an afternoon pick-me-up.
- Keep your glasses in the freezer for about 10 minutes before serving to maintain the perfect chill factor longer.
Save This iced chai with cold foam sits in that perfect sweet spot between everyday accessible and surprisingly special. Whether you're making it just for yourself on a quiet afternoon or serving it to impressed friends, it carries the warmth of its spices in the most refreshing way possible.
Recipe FAQs
- → How do I make the chai concentrate stronger?
Steep the chai tea bags or loose-leaf chai for 5-7 minutes instead of the standard 5 minutes. You can also add a pinch of ground cardamom or ginger directly to the concentrate for enhanced spice depth.
- → Can I make this dairy-free?
Yes, substitute the cold milk with oat, almond, or soy milk and omit the heavy cream. Use maple syrup instead of honey for complete vegan compatibility while maintaining the same creamy texture.
- → What's the best way to froth the milk without a frother?
Pour the cold milk mixture into a sealed jar, cover tightly, and shake vigorously for 1-2 minutes until thick foam forms. Alternatively, use an immersion blender to whip the milk until foamy.
- → How far ahead can I prepare the chai concentrate?
Brew and sweeten the chai concentrate up to 24 hours in advance. Store it in the refrigerator in an airtight container. This makes for quick assembly when serving.
- → What foods pair well with this beverage?
Light pastries, cookies, and biscuits complement the spiced chai flavors beautifully. Consider pairing with croissants, shortbread, or Indian sweets like laddu or samosas.
- → Can I adjust the sweetness level?
Absolutely. Start with less honey or maple syrup and add more to your preference after tasting. The foam layer can also be adjusted with less or more powdered sugar based on desired sweetness.