Save There's something about that first sip of chai on a hot afternoon that makes you feel like you've stolen a café moment for yourself. I discovered this iced version completely by accident one summer when I had leftover chai concentrate and the idea of pouring it over ice felt like the most obvious luxury. The cold foam was my attempt to recreate that velvety texture I'd always envied at coffee shops, except with warming spices instead of espresso. Now it's my go-to when I want something that tastes indulgent but takes barely more effort than brewing tea.
I made this for my neighbor one scorching July afternoon when she came over complaining about the heat, and I watched her expression shift from skeptical to genuinely delighted after that first taste. She kept asking what was in it, convinced there must be some secret ingredient, but it was really just the care taken in layering those spices and the small shock of that cloud of vanilla foam. Since then, whenever someone visits on a warm day, this is what I find myself making before they even ask for a drink.
Ingredients
- Water: Start with 2 cups—this is your base for a concentrate that you can stretch or keep concentrated depending on how strong you like it.
- Black tea bags: Use 2 bags for depth without bitterness; strong enough to hold up to the spices but not so much that it tastes harsh.
- Cinnamon stick: One whole stick releases its oils slowly, giving warmth and sweetness that ground cinnamon simply can't match.
- Whole cloves: Just 4 cloves—they're potent and their earthiness keeps the drink from feeling one-dimensional.
- Green cardamom pods: Lightly crush these 4 pods with the flat of your knife so the seeds release their haunting, slightly floral note.
- Black peppercorns: A handful adds a subtle bite that makes you notice the spices were intentional, not accidental.
- Fresh ginger: Slice a 1-inch piece thin so it releases its warmth fully; dried ginger tastes quite different and harsher.
- Honey or maple syrup: Add 2 tablespoons while the concentrate is still warm so it dissolves completely and sweetens evenly.
- Heavy cream: Use 1/2 cup cold directly from the fridge—the temperature matters for getting that foam texture right.
- Sugar or honey for foam: Just 1 tablespoon keeps it barely sweet enough to taste luxurious without overpowering the chai.
- Vanilla extract: A half teaspoon adds complexity that makes people ask what's in it.
Instructions
- Bring your water and spices together:
- Pour 2 cups of water into a small saucepan and let it come to a rolling boil. The moment it does, add your tea bags, cinnamon stick, cloves, cardamom, peppercorns, and sliced ginger all at once, then immediately lower the heat so it's just gently simmering rather than aggressively bubbling.
- Steep and infuse:
- Let this simmer for 5 minutes—you'll notice the kitchen smells like a spice market crossed with a tea shop. Remove from heat and let those spices keep steeping for another 5 minutes while you're not looking, which is when they really give up their secrets.
- Strain and sweeten:
- Pour everything through a fine mesh strainer into a pitcher, pressing gently on the solids but not aggressively. Stir in your honey or maple syrup right away while the liquid is still warm enough to dissolve it completely and evenly.
- Chill your concentrate:
- Let it cool to room temperature first, then refrigerate until it's properly cold—this usually takes at least an hour, but overnight is even better if you're making it ahead.
- Whip the foam:
- Pour your cold heavy cream into a small bowl and add the sugar and vanilla, then whisk with vigor until it's thick, airy, and holds soft peaks. A milk frother gets this done in about 30 seconds if you have one, but a regular whisk works just as well.
- Build your drink:
- Fill two tall glasses with ice, pour the chilled chai concentrate until the glass is about two-thirds full, then spoon that gorgeous cold foam right on top as generously as you like. A tiny dust of ground cinnamon on the foam makes it look intentional.
Save What made this drink feel special wasn't the ingredients themselves, but realizing I could make something at home that tasted as thoughtful as anything I'd pay for. It stopped being about following steps and became about understanding how spices work together, how temperature changes everything, and how a small gesture like homemade foam says something kind to whoever drinks it.
Making It Your Own
This recipe is forgiving enough to play with depending on what you have on hand or what you're craving that day. If you find the spices overwhelming, reduce them slightly and let yourself adjust the ratios until it tastes right in your kitchen, because every stove is a little different and so are our preferences. Some days I add a splash of milk to make it more of a chai latte situation, other times I leave it as a pure spiced tea that cools you down without drowning the flavors.
Dairy-Free and Other Variations
The beauty of this drink is that the concentrate itself is already vegan, so you only need to swap out the foam topping if dairy isn't your thing. Coconut cream whips up beautifully and adds its own subtle richness, while oat cream stays lighter and lets the chai flavors stay the star of the show. I've also experimented with aquafaba (the liquid from canned chickpeas) when I wanted to be adventurous, and while it's lighter, it does work if you whip it with a little vanilla and sugar.
Serving and Storage
Once you have that concentrate made, you can keep it refrigerated for up to five days, which means you can make a fancy drink in about two minutes whenever the craving hits. Pour it over ice, whip up some foam if you're feeling it, and suddenly you have something that tastes like you planned your afternoon around it.
- Serve immediately after adding the foam so it's still light and airy, not deflated and flat.
- Store leftover concentrate in a glass pitcher where you can see it and remember it exists on hot days.
- If you're making this for guests, you can prepare the concentrate and have everything ready so assembly takes just minutes.
Save There's something deeply satisfying about mastering a drink that makes you feel like you've translated café skill into your own kitchen. This chai, especially with that cloud of foam sitting on top, reminds me every time why the smallest gestures in cooking often mean the most.
Recipe FAQs
- → What spices are used in the chai concentrate?
The chai concentrate features cinnamon sticks, cloves, green cardamom pods, black peppercorns, and fresh sliced ginger for a fragrant and warming flavor.
- → How is the cold foam prepared?
Cold foam is made by whipping cold heavy cream with sugar and vanilla extract until it becomes thick and foamy but not stiff.
- → Can I make a dairy-free version of the cold foam?
Yes, substituting heavy cream with coconut or oat cream allows for a delicious dairy-free cold foam alternative.
- → How should the chai concentrate be cooled?
After brewing and steeping the spices, the chai concentrate should cool to room temperature before refrigerating until chilled.
- → What are good pairing options for this beverage?
This spiced chai with cold foam pairs well with almond biscotti or spiced cookies for a delightful treat.
- → Can milk or milk alternatives be added?
Yes, adding a splash of milk or a milk alternative to the chai before topping with foam creates a creamier texture.