Save to Pinterest Last summer, I was sitting in a cramped café in Delhi, watching a chai wallah work his magic with a steaming pot, and I thought, why am I paying for this when I could make it at home? The challenge was capturing that same velvety warmth without the street vendor's decades of muscle memory. After some experimenting—and a few batches that were either too bitter or cloyingly sweet—I landed on this version: a concentrate you brew once and top with cold foam that transforms an ordinary afternoon into something that feels indulgent.
I made this for my roommate on the kind of morning where the heat just sits on the city like a blanket, and she actually paused mid-sip to ask how I'd made it taste so balanced. That moment—when someone stops what they're doing because something tastes genuinely good—is when a recipe stops being instructions and becomes something you want to make again and again.
Ingredients
- Black tea bags: The foundation that gives this chai its color and tannin structure; don't skip quality here because it's noticeable when you sip.
- Cinnamon stick: Releases oils slowly during simmering, creating depth that ground cinnamon never quite achieves.
- Cardamom pods: Lightly crush them first so they open just enough to give their citrusy warmth without overpowering everything.
- Cloves and peppercorns: These add a subtle warmth and complexity that balance the sweetness; go easy or they'll turn your chai bitter.
- Fresh ginger: Slice it thinly so it infuses quickly and gives you that clean, slightly sharp note that cuts through the richness.
- Honey or maple syrup: Add while the concentrate is still warm so it dissolves completely and sweetens evenly.
- Heavy cream: Cold and whipped until foamy, it becomes the luxe topping that makes this feel restaurant-quality.
- Sugar and vanilla: Just enough to stabilize the foam and add a whisper of flavor without making it taste like dessert.
Instructions
- Toast and boil your spice base:
- Bring water to a rolling boil, then add your tea bags, spices, and ginger all at once. The moment they hit the hot water you'll smell it shift from plain to aromatic—that's when you know it's working.
- Simmer gently, then steep:
- Five minutes of simmering lets the flavors meld without turning bitter, then another five minutes off heat lets the spices surrender their final notes. You're not rushing this part.
- Strain and sweeten while warm:
- Pour through a fine mesh strainer to catch every spice particle, then stir in your sweetener while the liquid is still hot so it dissolves without any grittiness left behind.
Save to Pinterest There's something about handing someone a cold glass with foam still settling on top that makes them feel genuinely cared for, like you took time on a hot day to think of their comfort. That's what this drink does.
Making the Concentrate Ahead
The real magic of this recipe is that you can make the concentrate the night before and just keep it in the fridge, ready to pour. I usually double the batch on Sunday so I can grab a glass during the week whenever the afternoon slump hits. It keeps for about three days before the spices start to fade, and honestly, that's plenty of time to use it up.
The Cold Foam Secret
The foam is where this drink transcends being just chai and becomes something you'd actually pay for at a café. It's rich and creamy but doesn't make the drink feel heavy because you're only using a spoonful or two. The vanilla is quiet enough that you barely notice it, just a whisper that makes the cream taste less ordinary.
Variations and Dairy-Free Options
If dairy isn't your thing, coconut cream and oat cream both whip up beautifully and give the foam a slight flavor boost that actually complements the spices. I've also added a splash of regular milk to the chai itself before topping with foam, which creates a creamier drink that feels almost like a dirty chai. The spice balance is forgiving enough that you can adjust based on what you're craving that day—want it spicier, add more peppercorns; want it sweeter, go heavier on the honey.
- Coconut cream makes the foam richer and pairs especially well with the cardamom.
- A touch of almond or vanilla extract in the concentrate adds another layer if you want to experiment.
- Dust with a tiny pinch of ground ginger instead of cinnamon for something unexpected.
Save to Pinterest This drink sits at the intersection of simple and special, which is exactly where I want my kitchen to live. Pour one and settle in.
Recipe FAQs
- → What spices are used in this iced chai?
The chai uses a blend of cinnamon stick, whole cloves, green cardamom pods, black peppercorns, and fresh ginger for a warm, aromatic flavor.
- → How is the cold foam prepared?
The cold foam is created by whipping cold heavy cream with sugar and vanilla extract until thick and foamy but still smooth and pourable.
- → Can I make a dairy-free version of the foam?
Yes, you can substitute the heavy cream with coconut or oat cream to create a dairy-free cold foam alternative.
- → How long does it take to prepare this drink?
The total time is about 20 minutes, including simmering spices and chilling the chai concentrate.
- → Can I adjust the sweetness?
Absolutely. The sweetener quantity can be tailored using honey or maple syrup based on your preference.
- → What serving suggestions complement this chai?
This spiced iced chai pairs well with almond biscotti or lightly spiced cookies for a delightful treat.