Iced Chai Tea Latte Recipe

This iced chai latte is hands down one of the BEST cold drinks I've ever made at home. It's creamy, perfectly spiced, and so refreshing. The secret is making a proper chai concentrate from scratch with real whole spices, then combining it with frothy vanilla-cinnamon almond milk and ice.

I started making this after getting tired of spending money on chai lattes every time I went out. Once I figured out the right balance of spices, there was no going back. The homemade version tastes SO much better, and it takes less time than you'd think.

What makes this recipe special is the spice blend. You're crushing whole cloves and green cardamom pods fresh, then toasting them before simmering everything in water with cinnamon and ginger. That toasting step is what gives this iced chai latte its deep, warm, aromatic flavor. And the frothy almond milk on top makes it feel like you got it from a fancy café.

If you're in the mood for something warm, try my masala chai recipe instead.

Ingredients

Here's what goes into this recipe and why each ingredient matters.

Whole Cloves (12) - These bring a warm, slightly sweet, slightly peppery flavor that's essential to any good chai.

Green Cardamom Pods (8) - Cardamom is the backbone of chai. It adds that floral, aromatic quality that makes everything else come together.

Ground Cinnamon (1.5 teaspoons) - Warm, cozy, and familiar. If you have whole cinnamon sticks, you can crush those instead.

Ground Ginger (1.5 tablespoons) - Adds a nice subtle heat. Fresh ginger root works too if you prefer to chop and crush it with the other spices.

Water (5 cups) - The base for your chai concentrate.

Assam Tea Bags (5) - Assam tea gives you that bold, malty, STRONG black tea flavor that chai needs. Loose leaf black tea works just as well.

Sweetener of Choice (6 tablespoons) - I HIGHLY recommend Manuka honey for this recipe. It adds a floral sweetness that pairs beautifully with the spices. But you can use whatever sweetener you like.

Almond Milk (3.5 cups) - This is what gets frothed into that creamy, velvety foam. You can swap in any milk you prefer (oat, coconut, dairy, whatever works for you).

Vanilla Syrup (1 teaspoon) - Just a touch of vanilla rounds out the flavor of the frothed milk.

Cinnamon Powder (1 teaspoon) - Mixed into the milk before frothing for an extra layer of warmth in every sip.

How to Make Iced Chai Latte

Step 1: Crush the Spices

Place the whole cloves and green cardamom pods in a mortar and pestle and crush them thoroughly. Since the cinnamon and ginger are already in powder form, simply mix them in with the crushed spices. If you're using whole cinnamon sticks and fresh ginger root, crush or chop them along with the cloves and cardamom.

Step 2: Toast the Spices

Transfer the crushed spice mixture to a dry pan on the stove over low heat. Toast for 3 to 4 minutes, stirring occasionally. This step is what unlocks the FULL aroma and depth of the spices.

Step 3: Simmer the Concentrate

Move the toasted spices into a pot along with the water. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. After simmering, bring it back to a boil one more time, then immediately remove the pot from the heat.

Step 4: Steep the Tea

Add 5 Assam tea bags to the hot spice mixture and let them steep for 4 to 5 minutes ONLY. Don't oversteep or the tea will turn bitter.

Step 5: Strain and Cool

Strain the tea mixture through a fine-mesh sieve into a container. This is your chai concentrate. Let it cool down completely before assembling.

Step 6: Froth the Milk

In a mug or small pitcher, combine the almond milk, vanilla syrup, and cinnamon powder. Use an electric hand frother for 15 to 30 seconds until the milk reaches a rich, velvety, creamy foam consistency.

Step 7: Assemble and Serve

Add ice cubes to a glass, then pour in equal parts chai concentrate and frothed almond milk. Stir in your sweetener of choice and enjoy.

Tips for the BEST Iced Chai Latte

Toast your spices. This is NOT optional. Toasting brings out the essential oils and transforms the flavor of the entire drink.

Don't oversteep the tea. 4 to 5 minutes is the sweet spot. Leaving the tea bags in too long makes the concentrate bitter.

Make the concentrate ahead of time. If you're meal prepping, you can make the chai concentrate in advance and store it in the fridge for up to a week. Just pull it out whenever you want a latte.

Pre-mix your spice blend. To save time on future batches, make a larger batch of the spice mix and store it in a jar so it's ready to go.

Use whatever milk you like. Almond milk froths beautifully, but oat milk, coconut milk, and regular dairy milk all work GREAT.

How to Store Iced Chai Latte

Store the chai concentrate in an airtight container in the fridge. It stays fresh for up to a week.

Don't pre-mix the concentrate with the frothed milk for storage. Froth the milk fresh each time you make a glass for the best texture.