This iced chai latte tastes like the kind you’d purchase at a coffee shop! You can make this homemade chai concentrate in minutes and enjoy affordable iced lattes all week.
If you love the Starbucks iced chai tea latte, you’ll love this drink. It uses a simple blend of spices you probably already have, and there’s no special equipment needed.
It’s the perfect drink to keep on hand during the warmer summer months when you’re not as likely to enjoy a warm chai latte.
Ingredients You’ll Need
These pantry ingredients create a delicious chai flavor. If you’d like to add even more spice, feel free to add a pinch of ground star anise, cardamom, or nutmeg, and you can also add up to a teaspoon of vanilla extract. Try a pinch of black pepper to boost the spice level, too.
Traditional recipes usually call for boiling whole spices together, like cinnamon sticks, whole cloves, and cardamom pods, to create a simple syrup mixture.
The easy recipe below is for those who might not want to go through that effort. Just shake it all together in minutes!
How to Make an Iced Chai Latte
1. Brew the tea.
Arrange 4 black tea bags in a large mug or measuring cup, and pour 1 cup of boiling water over them. Let the tea steep for 3 to 5 minutes.
2. Mix the spices.
In a 16-ounce mason jar, add the maple syrup, cinnamon, ginger, and cloves. When the tea is done brewing, remove the tea bags and pour the strongly brewed tea into the mason jar with the syrup and spices.
Use a whisk to mix everything together, or secure a lid on the jar and shake well. This is your chai tea concentrate!
Add roughly 1 1/2 cups of ice cubes to a glass, then pour 3/4 cup of your favorite milk over the ice.
Shake the concentrate well in the jar each time you’re ready to use it, then pour a 1/4 cup of the concentrate into the iced milk. (It makes beautiful swirls this way!)
Stir well and enjoy! If you need a sweeter or spicier flavor, add more chai concentrate as you see fit.
Variation: Make a dirty chai latte by adding a shot of espresso or a serving of cold brew into your glass. You can make it fancier by adding a dollop of foam or whipped cream on top, too.
Storage Tips: Store the leftover concentrate in an airtight container in the fridge for up to 5 days. This recipe makes roughly 5 servings as written, but you can double or triple it if needed.
Frequently Asked Questions
I use a black tea (English breakfast or Darjeeling) for this recipe, rather than a chai tea bag so that the tea flavor won’t compete with the added spices. If you want to use a masala chai or other spiced tea, you may want to cut back dramatically on the spices in this recipe so your latte doesn’t become overwhelmingly spicy.
Yes, this drink does contain some caffeine if you use black tea. Use a deaf tea or herbal tea if you’d prefer a non-caffeinated drink. Or you can simply use extra milk as the base instead of tea.
Swap the maple syrup for honey if you don’t need a vegan recipe. In that case, I’d start with just a 1/4 cup of honey since it has a stronger flavor than maple syrup.
Yes, I tested this recipe in a mason jar and in a blender. I was hoping the blender might help the spices break down even more (so you won’t see spices floating in your drink). However, the blended version isn’t significantly different than the shaken version, so pick whichever method you prefer for mixing.
Iced Chai Latte
Chai Tea Concentrate
- 4 black tea bags
- 1 cup boiled water
- 6 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup milk of choice (per serving)
- 1 1/2 cups ice
- Place the 4 tea bags in a large mug or measuring cup, then pour the boiled water over them. Let the tea steep for 3 to 5 minutes, then remove the bags.
- While the tea is steeping, add the maple syrup, cinnamon, ginger, and cloves to a 16-ounce mason jar with a lid. Use a whisk to stir them together, or secure the lid on the jar and shake well. Add the tea and shake again to complete the chai tea concentrate.
- When you're ready to make a serving, add ice and 3/4 cup of milk to a glass. Pour a 1/4 cup of the chai concentrate (shake well before measuring each time!) over the milk, then stir. You can add a little more concentrate for a sweeter and spicier flavor, or add more milk to dilute the flavor. The choice is up to you!
- Store the concentrate in the airtight container in the fridge for up to 5 days.
If you try this iced chai latte recipe, please leave a comment and star rating below, letting me know how you like it.