Iced Chai Tea with Cold Foam (Printable)

Aromatic spiced chai poured over ice and topped with a creamy layer of cold foam for a refreshing, easy-to-make beverage.

# What You’ll Use:

→ Chai Concentrate

01 - 1 cup (240 ml) 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 (120 ml) 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 (120 g) ice cubes
08 - Ground cinnamon, for garnish

# How-To:

01 - Brew the chai tea strong by steeping the 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.
04 - Gently spoon or pour the cold foam over the iced chai.
05 - Garnish with a light dusting of ground cinnamon. Serve immediately.

# Expert Advice:

01 -
  • It delivers that café experience without the price tag or the wait in line.
  • The cold foam adds a creamy, cloud like texture that makes every sip feel indulgent.
  • You can adjust the sweetness and spice level to match your exact mood.
  • It takes less than ten minutes from start to finish, even if youre half awake.
02 -
  • If you froth warm milk by accident, the foam will collapse almost instantly, so double check that everything is cold before you start.
  • Brewing the chai too weak is the most common mistake, it needs to be strong enough to stand up to the ice and the foam.
  • Don't skip chilling the concentrate, pouring warm chai over ice makes it watery and disappointing.
03 -
  • Use loose leaf chai if you can find it, the flavor is deeper and more complex than most bagged versions.
  • Frothing in a French press works beautifully and gives you more control over the texture.
  • Add a tiny pinch of salt to the foam before frothing, it enhances the sweetness and makes the flavors pop.
  • If your foam deflates quickly, your milk might not be cold enough or you didn't froth it long enough.
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