Iced Chai

Iced Chai copy


Prep Time:  20 minutes
Cook Time:  10 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  4

[Total: 1   Average: 5/5]

This Iced Chai gives you a spicy cup with a hint of sweetness. It gets its bold flavor from a generous dose of cardamom and the fat in the milk helps extract a full range of spice flavor. Whole milk is preferred, but most dairy and plant-based milks will work.

  • 32 Green Cardamom Pods
  • 1 Teaspoon Black Peppercorns
  • 3 Cups Whole Milk
  • 1 Teaspoon Ground Ginger
  • 2 Tablespoons Assam Tea
  • 3 Tablespoons Plus 1 Teaspoon Sugar
  • 3 1/2 Cups Ice
  1. Coarsely crush cardamom pods with a mortar and pestle, then partially grind seeds. Transfer to a plate. Grind peppercorns with mortar and pestle until about medium-coarse. Transfer to same plate.
  2. Rinse a medium-size pot with water as this helps keep the milk from scorching. Combine milk, cardamom pods and seeds, pepper, and ginger in pot and bring to a rolling boil over a medium heat. Scrape sides and bottom of pot occasionally with a heatproof rubber spatula. When foam starts to rise, cook 20 seconds, scraping spices from sides of pot. Some plant-based milks will not foam so simply cook 30 seconds from boiling. Reduce heat to low and allow foam to die down. Then increase heat to a medium-low and simmer, scraping bottom and sides of pot occasionally and adjusting heat as needed to keep foam from rising, about 2 minutes, until milk is light tan in color from spices.
  3. Stir in tea and simmer. Scrape pot occasionally and adjusting heat as needed, for about 4 minutes, until milk is deep tan and reduced by one third. Strain though fine-mesh sieve into a large measuring glass, pressing on solid with spatula. You should have about 2 cups of chai concentrate. Return chai to pot and simmer another minute to reduce further if needed. Add sugar and stir until dissolved.
  4. Place in large-size heatproof bowl with a spout or a large-size heatproof pitcher. Immediately pour hot chai over ice. Stir until ice is almost completely melted. Larger ice cubes may take a bit longer.
  5. Chai can be made 3 days ahead. Transfer to airtight container. Cover and chill.
  6. Serve in glasses filled with fresh ice.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  9. “Work With What You Got!”
  10. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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