Spiced, creamy, and poured over ice, this Iced Chai Latte is a refreshing way to enjoy chai with a light and creamy texture.
I love making chai tea at home, especially when I can tweak the spices to suit my taste. For this iced chai latte, I use a simple chai concentrate made with black tea, ginger, cinnamon, cardamom, and a bit of maple syrup, then pour it over ice with milk for a smooth, spiced drink.
Keeping the concentrate in the fridge makes it really easy to enjoy whenever I feel like it. After a few hours, the flavours come together more, and the spices taste more rounded.
What I like most about this recipe is how easy it is to adjust. I can use any milk I have on hand, dairy, almond, or oat, and make it as strong or as light as I want. It’s also handy when serving others since everything can be prepared ahead and poured when needed.
It’s a good option when I want something cold with a bit more flavour than plain iced coffee, either in the afternoon or as a simple treat.
Why We Love Homemade Iced Chai Latte
- Gives you a ready-to-drink option in the fridge when you want something cold and flavourful.
- Adds more variety to your drink options without requiring special equipment.
- Works well as an afternoon drink that pairs easily with light snacks, biscuits, simple cakes, or pastries.
Key Ingredients for Iced Chai Latte
Black Tea
Black tea gives the drink its depth and slight bitterness, which balances the sweetness and spices. Strong varieties like Assam or English Breakfast work well, as they hold their flavour once chilled and mixed with milk.
Ground Spices
This blend gives the chai its signature flavour, combining warmth, gentle sweetness, and a light citrus note. Using fresh spices gives a fuller and more rounded result.
Maple Syrup
Maple syrup sweetens the concentrate and blends easily into the tea. Use pure maple syrup rather than flavoured syrup for a more natural taste.
Milk
Milk softens the spices and gives the drink its creamy texture. Whole milk gives a fuller body, while oat milk is a good dairy-free option with a slightly thicker texture.
Find the complete list with measurements in the recipe card below.
How to Make an Iced Chai Latte
Chai Concentrate
Step 1: Place the tea bags in a large mug or measuring jug, then pour over the boiling water. Allow to steep for 3 to 5 minutes, then remove the tea bags.
Step 2: While the tea is steeping, add the ginger, cinnamon, cardamom, cloves, and nutmeg to a jar with a lid. Shake well to combine.
Step 3: Add the maple syrup to the spice mix and shake well to combine.
Step 4: Pour the brewed tea into the jar and shake again until everything is well combined.
To Serve
Step 1: Fill a glass with ice and pour in the milk.
Step 2: Shake the chai concentrate well, then add about 60 ml – ¼ cup to the glass and stir to combine.
Note: Adjust to taste by adding more concentrate for a stronger flavour or more milk for a milder drink.
Step 3: Serve immediately while cold.
Frequently Asked Questions
Yes, loose black tea works well and often gives a stronger flavour. Make sure to strain it properly before mixing with the spices to keep the concentrate smooth.
You can use any milk depending on your preference. Whole milk gives a creamier texture, oat milk adds a slightly thicker consistency, and almond milk keeps it lighter while still working well with the spices.
Yes, you can use honey, brown sugar, or regular sugar. Add it while the tea is still warm, which helps it dissolve fully and blend evenly into the concentrate.
For a smoother finish, you can strain the chai concentrate through a fine sieve before storing or serving. This removes any fine spice particles while keeping the full flavour of the drink.
Extra Help from the Kitchen
Strain the Concentrate if Needed – If the ground spices leave a slight grit, strain the concentrate through a fine sieve before storing. This gives a smoother texture once mixed with milk.
Adjust Sweetness After Chilling – Taste the concentrate after it has chilled and add a little more maple syrup if needed, as cold drinks tend to taste less sweet.
Use Filtered Water – Water quality affects the tea, and filtered water helps keep the flavour more balanced and consistent.
Let the Concentrate Rest Before Using – Allowing it to sit in the fridge for a few hours helps the flavours come together and settle.
Use Freshly Opened Spices – Older ground spices lose their strength over time, which can make the chai taste flat even if the measurements are correct.
Variations and Twists
Add Vanilla – Stir ½ tsp vanilla extract into the chai concentrate before chilling. Vanilla works well with black tea, maple syrup, and the ground spices already used in this recipe.
Swap in Brown Sugar – Replace the maple syrup with brown sugar for a deeper, caramel-like sweetness. Dissolve it while the tea is still warm, then mix with the spices before chilling.
Dirty Iced Chai Latte – Add 1 shot of cooled espresso when serving. Keep the same ice, milk, and chai concentrate, then stir everything together in the glass.
Use Coconut Milk – Replace the milk with coconut milk for a creamier drink with a light coconut taste. It pairs well with cinnamon, cardamom, cloves, and ginger.
Gluten-Free Chai Latte – This recipe can be gluten-free when using gluten-free labelled tea bags, spices, maple syrup, and milk. Check packaged ingredients, especially flavoured milk or spice blends, before mixing.
Storage and Shelf Life
Store the chai concentrate in a sealed jar or bottle in the fridge for up to 5 days. Don’t leave it at room temperature for long periods.
Keep the concentrate separate and add milk only when serving, as milk-based drinks don’t keep well and should be consumed within 1 to 2 days.
Freezing is possible, but the spices may separate and affect the texture once thawed. If frozen, thaw in the fridge overnight and shake well before using.
Explore More Tea-Based Drinks
Iced Chai Latte Recipe
Equipment
Ingredients
Chai Tea Concentrate
- 4 black tea bags
- 235 ml – 1 cup boiling water
- 85 ml – 6 tbsp maple syrup
- 1 tsp ground ginger
- ¾ tsp ground cinnamon
- ¾ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
For Serving (Per Glass)
- 175 ml – ¾ cup milk of choice
- 1 ½ cups ice
- 60 ml – ¼ cup chai concentrate
Instructions
Chai Concentrate
- Place the tea bags in a large mug or measuring jug, then pour over the boiling water. Allow to steep for 3 to 5 minutes, then remove the tea bags.
- While the tea is steeping, add the ginger, cinnamon, cardamom, cloves, and nutmeg to a jar with a lid. Shake well to combine.
- Add the maple syrup to the spice mix and shake well to combine.
- Pour the brewed tea into the jar and shake again until everything is well combined.
To Serve
- Fill a glass with ice and pour in the milk.
- Shake the chai concentrate well, then add about 60 ml – ¼ cup to the glass and stir to combine.Note: Adjust to taste by adding more concentrate for a stronger flavour or more milk for a milder drink.
- Serve immediately while cold.
Notes
- Store the chai concentrate in an airtight jar in the fridge for up to 5 days.
- The spices will settle over time. Give it a good shake before using.
- Adjust the sweetness with more or less maple syrup depending on your taste.
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