Iced Chai Tea with Cold Foam

My college roommate came back from a coffee shop one afternoon with this drink, and I watched her take one sip and close her eyes like she'd found peace in a cup. I asked what it was, and she said it was iced chai with cold foam, something she used to make at home but had forgotten about. That weekend, we turned our tiny dorm kitchenette into a makeshift café, and I've been hooked ever since. The combination of warm spices and cold, creamy foam is oddly comforting even on the hottest days.

I made this for my mom one summer morning when she was rushing to finish a work presentation. She paused mid-email, took a long sip, and actually smiled before diving back in. Later that day, she texted me asking for the recipe, which is how I knew it had made an impression. Now it's become our unofficial morning ritual whenever I visit home. There's something about the smell of chai and the sight of that foam settling on top that turns an ordinary morning into something a little more special.

Ingredients

• Strong brewed chai tea: The base of everything, so brew it longer than you think you need to, the strength carries through the ice and foam beautifully.
• Honey or maple syrup: I prefer honey for its floral warmth, but maple syrup adds a deeper, earthier sweetness that works surprisingly well with the spices.
• Vanilla extract: Just half a teaspoon rounds out the edges and ties the chai spices together without making it taste like a dessert.
• Cold whole milk: The colder the better, it froths up faster and holds its texture longer, though oat milk froths almost as well if you need dairy free.
• Heavy cream: Optional, but it makes the foam feel like velvet and adds a richness that regular milk alone can't quite reach.
• Powdered sugar: A tiny bit sweetens the foam and helps stabilize it so it doesn't deflate before you finish your drink.
• Ice cubes: Use enough to fill the glass generously, they dilute the concentrate just enough to balance the intensity.
• Ground cinnamon: A light dusting on top is more than garnish, it adds a final aromatic note that hits your nose before the first sip.

Instructions

Brew the chai concentrate:

Steep your chai tea bags or loose leaf in hot water for a full five minutes, then stir in the honey and vanilla while it's still warm so everything dissolves completely. Let it cool down to room temperature before you chill it, rushing this step with ice can make it taste flat.

Froth the cold foam:

Combine the cold milk, cream, and powdered sugar in a bowl or jar, then froth with a handheld frother until it thickens and becomes airy. If you don't have a frother, shake it hard in a sealed jar for about thirty seconds, it works just as well and is oddly satisfying.

Assemble the glasses:

Fill two glasses to the brim with ice, then pour the chilled chai concentrate evenly over the top. The ice will crack and settle, and that sound alone is half the appeal.

Top with cold foam:

Spoon or gently pour the foam over the chai, letting it float on the surface like a soft cloud. Dust with cinnamon and serve immediately before the foam starts to sink.

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One evening, I made this for a friend who swore she didn't like chai because it was too spicy. She hesitated before taking a sip, then admitted it tasted nothing like what she expected, more balanced and smooth than sharp. We sat on the porch with our glasses, watching the sun go down, and she asked if we could make it a weekly thing. That's when I realized this drink has a way of turning skeptics into regulars.

Customizing Your Chai

You can play with the spice levels by adding a pinch of cardamom or fresh grated ginger to the concentrate while it's still hot. I once added a tiny bit of black pepper by accident, and it actually gave the drink a subtle warmth that lingered pleasantly. If you like it sweeter, increase the honey or sugar in the foam itself, it changes the experience more than you'd expect. For a richer version, swap half the milk for coconut cream, it gives the foam a tropical edge that pairs beautifully with the chai spices.

Making It Ahead

The chai concentrate keeps in the fridge for up to three days, so you can batch brew it on Sunday and have it ready all week. I like to store it in a glass jar with a tight lid so the flavors stay bright and aromatic. The foam, however, needs to be made fresh every time, it loses its texture within minutes of sitting. If you're hosting, brew the concentrate the night before and froth the foam right before serving, it makes the whole process feel effortless.

Serving and Pairing

This drink is perfect alongside something lightly sweet but not too heavy, like a buttery shortbread or a simple almond biscotti. I've also served it with savory breakfast pastries, and the spiced chai complements them surprisingly well. It's become my go to drink for lazy weekend mornings or as an afternoon pick me up when I need something more interesting than regular iced coffee.

• Serve it in a clear glass so you can see the layers of foam and chai.
• If you're making it for a crowd, double or triple the concentrate and froth the foam in batches.
• Leftovers can be poured over ice cream for an unexpectedly delicious dessert.

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This recipe has become one of those small rituals that makes ordinary days feel a little more intentional. I hope it brings you the same kind of quiet joy it's brought me, one cold, spiced, foam topped sip at a time.

Recipe Questions & Answers

→ How do I make the chai concentrate stronger?

Steep your chai tea bags or loose-leaf chai for 5-7 minutes instead of the standard 5 minutes, or use more tea per cup of water. You can also add a pinch of ground cardamom or ginger for enhanced spice complexity.

→ Can I make this beverage without a milk frother?

Absolutely. Combine cold milk, cream, and powdered sugar in a sealed jar and shake vigorously for 1-2 minutes until thick and foamy. The agitation creates the same aerated texture as a frother.

→ How far in advance can I prepare the chai concentrate?

Brew and refrigerate the chai concentrate up to 24 hours ahead. This actually enhances the flavors as they meld together. Simply assemble with fresh ice and foam when ready to serve.

→ What milk alternatives work best for the cold foam?

Oat milk, almond milk, and soy milk all froth beautifully and create excellent cold foam. Oat milk tends to produce the thickest, most stable foam due to its natural emulsifiers.

→ How do I adjust the sweetness of this beverage?

Start with 1 tablespoon of honey or maple syrup in the concentrate and taste before serving. You can add more sweetener to individual glasses or reduce the amount in the powdered sugar foam topping.

→ Is this beverage suitable for dairy-free diets?

Yes, simply substitute the milk and heavy cream with your preferred plant-based alternative like oat, almond, or soy milk. Use maple syrup instead of honey to keep it completely vegan.