Save The kitchen window was wide open the afternoon I figured out how to froth milk without a fancy machine. I'd been craving something cold and spiced, not another flat iced tea, and I remembered a chai concentrate I'd steeped too strong the day before. A jar, a tight lid, thirty seconds of shaking, and suddenly I had this cloud of foam that tasted like a coffee shop splurge. It felt like cracking a code I didn't know I needed.
I made this for my sister one Saturday when she showed up sweaty from a run, and she drank it so fast I had to make a second round. She kept saying it tasted expensive, which made me laugh because the whole thing cost less than a fancy latte. Now she texts me for the recipe every few months, and I pretend I forgot just to mess with her.
Ingredients
- Strong brewed chai tea: Use loose leaf or good quality bags and let it steep longer than usual so the spices really come through, it should taste bold enough to stand up to ice and foam.
- Honey or maple syrup: Honey gives a floral sweetness while maple adds a deeper, almost caramel note, either one works but taste as you go.
- Vanilla extract: Just a splash rounds out the spice and makes the whole drink feel more complete, like it has a secret ingredient.
- Cold whole milk: The fat content helps the foam hold its shape, but oat milk froths beautifully too if you want to skip dairy.
- Heavy cream: This is optional but it makes the foam richer and more stable, especially if you want that thick cloud on top.
- Powdered sugar: It dissolves instantly into cold milk without any graininess, giving the foam a gentle sweetness.
- Ice cubes: Use enough to fill the glass generously so the drink stays cold and refreshing all the way to the bottom.
- Ground cinnamon: A light dusting on top adds warmth and makes it look like you tried harder than you did.
Instructions
- Brew the chai base:
- Steep your tea bags or loose leaf in hot water for a full five minutes so the spices bloom and the flavor gets intense. Stir in the honey and vanilla while it is still warm, then let it cool completely before chilling it in the fridge.
- Froth the cold foam:
- Combine cold milk, cream if using, and powdered sugar in a bowl or jar, then froth with a handheld frother or shake hard in a sealed jar until it doubles in volume and looks thick and airy. It should hold soft peaks when you lift the frother out.
- Assemble the drinks:
- Fill two glasses to the brim with ice, then pour the chilled chai concentrate evenly over the cubes. Gently spoon the cold foam on top so it sits in a fluffy layer, then dust with cinnamon and serve right away before the foam settles.
Save One evening I made this for a friend who doesn't usually like tea, and she scraped the foam off the sides of the glass with her finger like it was frosting. She said it tasted like fall in a cup even though it was June, and I realized the drink works because it's comforting and cool at the same time. It became the thing I make when someone needs a pick me up that feels a little special.
How to Store and Make Ahead
The chai concentrate keeps in the fridge for up to five days, so I usually make a big batch and pour it over ice whenever I want a quick drink. The cold foam is best made fresh because it loses its texture after sitting, but it only takes a minute so it's not a hassle. If you want to prep everything, chill the concentrate and have your milk measured and ready in the fridge so assembly is almost instant.
Flavor Variations to Try
I've stirred a tablespoon of espresso into the chai concentrate for a dirty chai version that hits differently in the morning. A splash of coconut milk in the foam gives it a tropical edge that's surprising and good, especially in summer. You can also swap the cinnamon garnish for cocoa powder or even a tiny pinch of black pepper if you want more bite.
Serving Suggestions and Pairings
This drink is perfect alongside something buttery and flaky like a croissant or a simple shortbread cookie that doesn't compete with the spice. I've served it at brunch with fruit and yogurt, and it feels more special than juice but less fussy than mimosas.
- Pair it with almond biscotti for a textural contrast that's really satisfying.
- Serve it after a spicy meal as a cooling, lightly sweet finish.
- Make a double batch and keep a pitcher of concentrate in the fridge for easy refills all week.
Save This drink has become my answer to afternoon slumps and unexpected guests, and it always feels like a small luxury even though it's so easy. I hope it becomes that for you too, something simple that makes the day a little better.
Recipe FAQs
- → How do I make the chai concentrate stronger?
Steep the chai tea bags or loose-leaf chai for 7-8 minutes instead of 5 minutes, or use additional tea bags. You can also add a pinch of ground cardamom or ginger for extra spice depth.
- → What's the best way to froth the milk without a frother?
Pour the milk, cream, and powdered sugar into a sealed jar and shake vigorously for 1-2 minutes until thick and foamy. Alternatively, use an immersion blender to create the foam quickly.
- → Can I make this ahead of time?
Yes, prepare the chai concentrate up to 24 hours in advance and store it in the refrigerator. Make the cold foam just before serving for the best texture and stability.
- → How do I adapt this for a vegan diet?
Substitute the dairy milk with oat, almond, or soy milk, use maple syrup instead of honey, and omit the heavy cream. The foam will be equally delicious with plant-based alternatives.
- → What beverages pair well with this chai drink?
This iced chai pairs wonderfully with light pastries, shortbread cookies, biscuits, or scones. It also complements fruit-based desserts and can be served as an afternoon refreshment.
- → How can I adjust the sweetness level?
Start with 1 tablespoon of honey or maple syrup and add more to taste after the concentrate cools. Remember that the powdered sugar in the foam adds additional sweetness to each sip.