Save to Pinterest There was this afternoon when my neighbor showed up with a steaming cup of chai from the café down the street, and I was instantly jealous of how effortless it looked sitting in her hand. The foam caught the light, creamy and perfect, and I thought: why am I paying for this when I have spices gathering dust in my cabinet? That same evening, I started experimenting with the idea of making it cold, adding a dollop of whipped cream on top, and suddenly I had something I actually preferred to the café version.
I made this for my sister on a sweltering July afternoon when she complained about being tired of iced coffee, and watching her take that first sip—eyes closing like she'd just received good news—that's when I knew I'd nailed it. She asked for the recipe before she'd even finished the glass.
Ingredients
- Black tea bags: These form the backbone of your chai, and using quality ones makes a real difference in how smooth the final drink tastes.
- Cinnamon stick: One whole stick releases its oils gradually during steeping, which tastes warmer and more integrated than ground cinnamon alone.
- Whole cloves, cardamom pods, and peppercorns: These stay suspended during brewing, giving you that authentic café chai flavor without any grittiness.
- Fresh ginger: Slicing it instead of mincing lets you remove it cleanly after steeping, so you control the intensity without any lingering bits.
- Honey or maple syrup: Stirring it in while the concentrate is warm means it dissolves completely, and you can always adjust sweetness later.
- Heavy cream: Cold cream whips into something almost cloud-like when you work it just right, creating that signature café texture.
- Vanilla extract: A small amount lifts the foam, making it taste less like plain whipped cream and more like something intentional.
- Ice cubes: Larger cubes dilute more slowly than crushed ice, keeping your chai tasting crisp all the way to the bottom.
Instructions
- Bring water and spices together:
- Pour 2 cups of water into a small saucepan and let it reach a rolling boil—you'll hear the sound shift when it's ready. Drop in your tea bags, cinnamon stick, cloves, cardamom, peppercorns, and sliced ginger all at once, then lower the heat so everything simmers gently without aggression.
- Let the flavor develop:
- After 5 minutes of simmering, the kitchen should smell incredible—that's your sign that the spices have started releasing into the tea. Turn off the heat and let it sit for another 5 minutes, which allows the flavors to deepen without any bitterness creeping in.
- Strain and sweeten:
- Pour the whole mixture through a fine mesh strainer into a pitcher, catching those spices and tea bags. Stir in your honey or maple syrup while everything is still warm so it dissolves without any resistance, then let the concentrate cool to room temperature before sliding it into the fridge.
- Whip the foam:
- In a small bowl or with a milk frother, whip together your cold heavy cream, sugar or honey, and vanilla extract until it thickens into soft, voluminous peaks. Stop before it becomes stiff or you'll end up with sweetened butter, which isn't what we're after here.
- Build your drink:
- Fill two tall glasses with ice cubes, then pour the chilled chai concentrate over the ice until each glass is about two-thirds full. Top generously with your cold foam, dust with ground cinnamon if you like, and serve immediately while everything is still pristine and cold.
Save to Pinterest There's something almost meditative about whipping cream by hand and watching it transform from liquid into clouds, and that moment when you spoon it onto the chai—so the foam floats on top like a small, edible accomplishment—that's become my favorite part of making this. It feels like something you're creating instead of just assembling.
Making It Your Own
Once you understand the basic spice ratio, you can start tinkering based on what you love most. If you go heavier on the cardamom, you'll get something floral and delicate; lean into the ginger and cloves if you want it warmer and more assertive. The concentrate keeps in the fridge for about three days, so you can make a batch and adjust the sweetness in individual drinks without worrying about the entire pitcher.
Dairy-Free and Alternatives
Coconut cream and oat cream both whip beautifully and create that same luxurious foam, though coconut cream tends to be richer and oat cream a touch lighter. If you want to skip the foam altogether, a splash of cold milk or any milk alternative poured right into the chai before serving gives you creaminess without any extra steps, which is perfect on mornings when you're rushing.
Serving and Pairing
This chai tastes best served immediately, while the contrast between the cold drink and the warm spice flavors is still sharp and exciting. It pairs beautifully with almond biscotti, spiced cookies, or anything with a bit of crunch that won't compete with those delicate, layered spices you've worked to build.
- Serve the chai in tall glasses so there's room for the foam to shine and for you to actually see those gorgeous spices suspended in the liquid.
- If you're making this for guests, you can prepare the concentrate and foam ahead of time and just assemble when they arrive.
- On really hot days, freeze some of the concentrate into ice cubes so your drink stays cold without diluting as the regular ice melts.
Save to Pinterest This drink has become my way of saying I care when friends stop by on hot afternoons, and it's easier to make than it looks. Once you've done it once, you'll realize it's just boiling water and letting spices do their thing—everything else is presentation.
Recipe Q&A
- → What spices are used in the chai concentrate?
The chai concentrate includes cinnamon, cloves, cardamom pods, black peppercorns, and fresh ginger, infusing the tea with warm, aromatic flavors.
- → How do you make the cold foam topping?
Whip cold heavy cream with sugar and vanilla extract until it becomes thick and frothy, creating a smooth and creamy foam.
- → Can I make this drink dairy-free?
Yes, substitute the heavy cream with coconut or oat cream to keep the foam dairy-free while maintaining its creamy texture.
- → How do I adjust sweetness and spice levels?
Modify the amount of honey or maple syrup for sweetness and adjust the spices in the chai concentrate to suit your taste preferences.
- → What is the best way to serve this beverage?
Serve over ice in tall glasses and spoon the cold foam gently on top. Dust with ground cinnamon for extra aroma if desired.
- → Can I prepare the chai concentrate in advance?
Yes, you can make the chai concentrate ahead of time and refrigerate it until chilled, making quick assembly easier.