Save There's something about the smell of simmering cardamom and ginger that instantly transports me to a sunny afternoon at a tiny café in Delhi, except now I can make it without the plane ticket. My friend swore by their iced chai one summer, and after tasting it, I became obsessed with recreating that perfect balance of warmth and chill, spice and sweetness. The cold foam was my own addition—a happy accident when I whipped up cream one morning and decided to crown the drink with it. Now whenever the weather turns hot, I'm in my kitchen with the windows open, brewing spices and pretending I'm somewhere far away.
I made this for my sister last summer when she was visiting, and she sat on my kitchen counter with a glass sweating in her hands, eyes closed, just sipping. She didn't say much, just kept asking if I could make another batch before she left. That's when I knew the recipe was worth keeping.
Ingredients
- Black tea bags: Two bags give you the backbone of the drink without overpowering the spices—they're the anchor.
- Cinnamon stick: Fresh is crucial here; stale ones taste dusty and flat, so check yours isn't been sitting in the back of your cabinet for two years.
- Cardamom pods: Crush them gently with the back of a spoon so they release their oils without breaking into pieces that float around later.
- Cloves and black peppercorns: These add warmth and a subtle bite that keeps the drink from tasting one-dimensional.
- Fresh ginger: Don't peel it; the skin holds so much flavor and adds visual appeal when you see it steeping.
- Honey or maple syrup: Add it while the concentrate is still warm so it dissolves completely; cold liquid resists sweetness.
- Heavy cream: Use the coldest cream you have, straight from the back of the fridge, so the foam takes shape faster.
- Vanilla extract: A small amount prevents the foam from tasting like pure dairy and gives it personality.
Instructions
- Bring water to a boil and add the spice foundation:
- You'll hear the water rolling before it's ready, and that's when you add everything at once. The kitchen will smell unreal within 30 seconds.
- Simmer and let the magic happen:
- Five minutes of simmering gets the flavors moving without extracting too much bitterness from the tea. After you remove from heat, let it sit for another five minutes—this lazy time is where patience becomes flavor.
- Strain and sweeten while warm:
- Pour through a fine mesh strainer into a pitcher, pressing gently on the spices to release every last bit of their essence. Stir in your sweetener immediately so it melts without resistance.
- Chill the concentrate:
- Let it cool on the counter first, then refrigerate until it's properly cold. This usually takes 30 minutes, but overnight is even better if you're planning ahead.
- Make the foam:
- Whip the cream with sugar and vanilla until it forms soft peaks—think of the texture of mousse, not whipped cream. It should hold its shape but still feel airy and light.
- Assemble with intention:
- Fill your glasses with plenty of ice, pour the concentrate until the glass is about two-thirds full, then crown it all with a generous spoonful of that cold foam. A light dusting of cinnamon on top isn't just pretty; it adds a final whisper of spice.
Pin it The moment that made this recipe real was when my neighbor came over on a brutally hot day, and after one sip, she asked for the recipe written down so she could make it for her own family. Food doesn't need to be complicated to be memorable.
Making the Concentrate Your Secret Weapon
Once you realize you can make the concentrate days in advance, this drink shifts from a weekend project to something you can whip up any morning. I batch-make mine on Sunday and keep it in a glass pitcher in the fridge, which means I can serve it to guests in literal minutes. The spices actually taste better after sitting for a day or two, as the flavors continue to marry and deepen. It's the kind of small habit that transforms how often you actually make something.
Playing with Customization
The beauty of this recipe is that it begs for tweaking based on what you have and what you love. I've made versions with extra ginger for mornings when I need waking up, and I've dialed back the cloves for friends who find them too strong. One time I added a star anise and it changed everything—suddenly it tasted more complex and a little mysterious. The foam is equally flexible; a splash of cardamom-infused milk underneath the foam creates layers of flavor that make it feel restaurant-worthy.
Why This Hits Different Than Store-Bought
There's a reason café versions cost so much—they're betting on you not realizing how simple they are to make at home. The difference between homemade and bottled is the difference between hearing a song live versus on a speaker; one has dimension and presence, the other feels flat by comparison. Plus, you control the sweetness, the spice balance, and the quality of every ingredient, which means it tastes exactly how you want it.
- If you want it less sweet, reduce the honey by half and taste as you go.
- For a dairy-free version, coconut cream froths beautifully and adds tropical sweetness.
- Keep your spices in airtight containers away from light so they stay potent longer.
Pin it This drink has become my go-to offering when people visit, and somehow it always starts a conversation about favorite cafés or chai memories. There's warmth in sharing something that tastes this good and costs this little to make.
Frequently Asked Questions
- → What spices are used to make the chai concentrate?
The chai concentrate includes cinnamon, cloves, cardamom pods, black peppercorns, and fresh ginger, which provide a warm and aromatic flavor base.
- → How is the cold foam prepared?
Cold foam is made by whipping cold heavy cream with sugar or honey and vanilla extract until thick and frothy but still soft.
- → Can this beverage be made dairy-free?
Yes, substituting the cold heavy cream with coconut or oat cream makes the foam dairy-free without sacrificing creaminess.
- → How long does it take to prepare the iced chai and foam?
Preparation and cooking together take approximately 20 minutes, including steeping the spices and whipping the foam.
- → What serving suggestions pair well with this chilled chai?
This spiced chai pairs wonderfully with almond biscotti or spiced cookies, enhancing the warming flavors.