Save The steam from my tea kettle was still curling toward the ceiling when I first decided iced chai needed something more. It was a humid afternoon that made anything hot feel impossible, but I craved those warming spices anyway. That's when the cold foam idea struck me, turning my favorite cozy drink into something perfect for sweltering days.
Last summer my sister stopped by unexpectedly while I was experimenting with this recipe. She took one sip, eyes widening at the cloud of cinnamon foam, and demanded I teach her my method right then and there. We spent the rest of the afternoon on my back porch, the ice in our glasses clinking as we perfected the foam-to-chai ratio.
Ingredients
- Chai Concentrate: Strong brewed chai forms the spiced foundation, while honey or maple syrup adds just enough sweetness to balance the bold tea flavors without making it cloying
- Cold Foam: Whole milk creates the most luxurious texture, but I have discovered that oat milk surprisingly mimics that velvety mouthfeel when frothed properly
- Vanilla Extract: This is the secret bridge ingredient that connects the spicy chai notes with the creamy foam layer
- Powdered Sugar: Unlike granulated sweetener, powdered sugar dissolves instantly into cold milk, ensuring your foam stays perfectly smooth without any gritty texture
- Ground Cinnamon: The final dusting does not just look pretty, it wakes up your nose before that first sip even touches your lips
Instructions
- Brew a Bold Chai Base:
- Steep your chai bags or loose leaf in hot water for a full five minutes to extract maximum spice flavor, then stir in your sweetener and vanilla while it is still warm enough to dissolve everything smoothly
- Chill Completely:
- Rush the cooling process by setting your chai bowl over an ice bath, or simply refrigerate it for at least 30 minutes, because warm tea will instantly melt your precious cold foam
- Whip Up Clouds:
- Combine cold milk, cream, and powdered sugar in a frothing pitcher, then work that handheld frother until the mixture doubles in volume and holds soft peaks like a meringue
- Build Your Glass:
- Fill two tall glasses to the brim with ice, pour in your chilled chai until each glass is three quarters full, then crown with that gorgeous foamy cap you just created
- Finish with Flair:
- Hold a small sieve over each glass and tap ground cinnamon through it for an even, professional looking dusting that hints at the spices waiting below
Save This recipe has become my go to when friends drop by on hot weekends. Something about watching the cinnamon dust settle into the foam makes people slow down, even when life is moving too fast.
Making It Your Own
Experiment with different milk alternatives until you find your perfect foam consistency. I have found that barista style oat blends perform beautifully, while almond milk tends to be a bit more delicate and may require longer frothing time to achieve that desired thickness.
Batch Brewing Wisdom
Double or triple the chai concentrate and store it in a Mason jar in your refrigerator. The flavors actually deepen overnight, so you will wake up to an even more complex spiced tea that is ready to pour over ice at a moment is notice.
Serving Suggestions
Pair this iced chai with almond biscotti, shortbread cookies, or a slice of carrot cake. The spices in the drink echo beautifully with baked goods that feature cinnamon, nutmeg, or cardamom in their recipes.
- Use clear glasses to show off that gorgeous layered effect
- Keep your frother cleaned and stored at room temperature for best performance
- Make extra foam, because someone will always ask for seconds
Save There is something deeply satisfying about crafting café quality drinks in your own kitchen. Hope this recipe brings you many cool, spiced moments.
Recipe Q&A
- → Can I make this dairy-free?
Yes, substitute whole milk with oat, almond, or soy milk and use maple syrup instead of honey. Omit the heavy cream or use a dairy-free alternative for the cold foam.
- → How do I make the cold foam without a frother?
Place cold milk, cream, and powdered sugar in a sealed jar and shake vigorously for 30-60 seconds until thick and foamy. This creates excellent foam without special equipment.
- → Can I prepare the chai concentrate in advance?
Absolutely. Brew and sweeten the chai concentrate, then refrigerate in an airtight container for up to 3 days. This makes assembly quick when you're ready to serve.
- → What type of chai tea works best?
Use loose-leaf chai or quality chai tea bags with robust spices like cardamom, cinnamon, ginger, and cloves. Brew it strong to ensure the flavors stand up to the ice and foam.
- → How can I adjust the sweetness level?
Start with the suggested amount of honey or maple syrup, then taste and add more if desired. You can also add a touch of sweetener to the cold foam for extra sweetness.
- → What makes the cold foam stay on top?
The combination of cold milk, cream, and vigorous frothing creates tiny air bubbles that give the foam structure and buoyancy, allowing it to float on the iced chai.