Iced Chai Tea with Cold Foam (Printable)

Aromatic spiced chai poured over ice and topped with silky cold foam. A refreshing Indian-inspired beverage ready in minutes.

# What You Need:

→ Chai Concentrate

01 - 1 cup 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 cold whole milk or milk alternative
05 - 1 tablespoon heavy cream, optional
06 - 1 teaspoon powdered sugar

→ Assembly

07 - 1 cup ice cubes
08 - Ground cinnamon for garnish

# Directions:

01 - Steep chai tea bags or loose-leaf chai in hot water for 5 minutes. Stir in honey or maple syrup and vanilla extract. Cool to room temperature, then refrigerate until chilled.
02 - Combine cold milk, heavy cream if using, and powdered sugar in a small bowl or frothing pitcher. Use a handheld milk frother or vigorously shake in a sealed jar until thick and foamy.
03 - Fill two glasses with ice cubes. Divide chilled chai concentrate evenly between the glasses.
04 - Gently spoon or pour cold foam over the iced chai in each glass.
05 - Add a light dusting of ground cinnamon to each beverage. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a coffee shop treat but costs a fraction of the price and takes less time than driving there.
  • The cold foam adds a silky texture that makes every sip feel indulgent without being heavy.
  • You can adjust the sweetness and spice level to match exactly what you want that day.
  • It works beautifully with dairy or plant-based milk, so everyone can enjoy it.
02 -
  • If your foam collapses quickly, your milk was not cold enough or you did not froth it long enough, chill everything first.
  • Sweetening the chai while it is hot helps the honey or syrup dissolve completely, adding it cold leaves sticky clumps at the bottom.
  • Do not skip chilling the chai concentrate, pouring warm tea over ice just makes watery disappointment.
03 -
  • For extra thick foam, use a higher fat milk like whole or add a splash more cream, it holds its shape longer.
  • If you do not have a frother, a French press works surprisingly well, just pump the plunger up and down quickly until the milk doubles in volume.
  • Add a pinch of ground ginger or a tiny bit of black pepper to the concentrate for a spicier, more complex chai.
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