Pin it Last summer, my kitchen smelled like cardamom and cinnamon every afternoon. I'd started making iced chai at home after realizing the coffee shop version cost more than my entire week's tea supply. The first time I tried adding cold foam on top, I used a mason jar to shake the milk, and it worked so well I felt like I'd unlocked a secret. Now it's my favorite way to cool down without losing that warm spice comfort I crave year-round.
I made this for my neighbor one humid June morning when she stopped by unexpectedly. She took one sip, closed her eyes, and said it tasted like summer vacation in a glass. That's when I realized this drink wasn't just refreshing, it was a mood. Since then, I've served it at brunch, after yoga, and even as a dessert replacement when I want something sweet but not heavy.
Ingredients
- Strong brewed chai tea: The base of everything, so brew it strong and let it cool completely or the ice will water it down too fast.
- Honey or maple syrup: I prefer honey for floral sweetness, but maple syrup adds a deeper, almost caramel note that's gorgeous with spice.
- Vanilla extract: Just half a teaspoon rounds out the sharpness of the spices and makes the whole drink feel more cohesive.
- Cold whole milk: The colder the better, it froths up thicker and creamier when it's straight from the fridge.
- Heavy cream: Optional, but it makes the foam feel like velvet and adds a little richness you'll notice with every sip.
- Powdered sugar: Dissolves instantly in cold milk and sweetens the foam without any grittiness.
- Ice cubes: Use large cubes if you have them, they melt slower and keep the chai from getting diluted too quickly.
- Ground cinnamon: A light dusting on top looks beautiful and adds one last layer of warmth.
Instructions
- Brew and sweeten the chai:
- Steep your chai tea bags or loose leaf in hot water for a full five minutes to get that deep, spiced flavor. Stir in honey and vanilla while it's still warm so everything dissolves smoothly, then let it cool completely before chilling.
- Froth the cold foam:
- Combine cold milk, heavy cream, and powdered sugar in a bowl or jar. Use a handheld frother or shake it hard in a sealed jar for about 30 seconds until it's thick and airy.
- Assemble the drinks:
- Fill two glasses with ice, pour the chilled chai concentrate over the top, then gently spoon the cold foam on last. Dust with cinnamon and serve right away while the foam is still fluffy.
Pin it There's something quietly satisfying about watching the foam sit perfectly on top of the dark chai, like a little cloud. My brother visited last fall and asked if I'd opened a café in my living room. I laughed, but honestly, making this feels a little bit like that, like I'm treating myself to something special without leaving home.
Making It Your Own
You can add a pinch of ground cardamom or fresh grated ginger to the chai concentrate if you want more spice. I've also tried stirring in a tiny bit of rose water once, and it was floral and unexpected in the best way. If you like it sweeter, add more honey or a drizzle of caramel on top of the foam.
Storage and Prep Ahead
The chai concentrate keeps in the fridge for up to three days, so I often make a double batch and have it ready to pour. The cold foam is best made fresh since it deflates after sitting, but it only takes a minute to whip up. If you're serving a crowd, brew the chai the night before and froth individual servings as guests arrive.
Serving Suggestions
This pairs beautifully with buttery croissants, almond biscotti, or anything lightly sweet that won't compete with the spices. I've also served it alongside fruit salad at brunch and it felt perfect, refreshing but still flavorful enough to stand out.
- Try it with a sprinkle of nutmeg instead of cinnamon for a different warmth.
- Use oat milk for the foam if you want a naturally sweet, creamy dairy free option.
- Serve it in clear glasses so you can see the beautiful layers.
Pin it This drink has become my warm weather ritual, and I hope it brings you that same little moment of calm. It's simple, but it feels like care in a glass.
Recipe FAQ
- → How do I make cold foam without a milk frother?
You can achieve cold foam by vigorously shaking cold milk and powdered sugar in a sealed jar for 1-2 minutes until thick and foamy, or use an electric mixer on high speed. A blender also works well for creating the desired texture.
- → Can I prepare the chai concentrate ahead of time?
Yes, brew the chai tea, sweeten it with honey or maple syrup, add vanilla extract, and refrigerate it in an airtight container for up to 3 days. This makes assembly quick when you're ready to serve.
- → What type of chai tea works best?
Loose-leaf chai blends or chai tea bags both work excellently. Look for varieties with cinnamon, cardamom, ginger, and clove for authentic flavor. Brew it stronger than you would normally drink it hot, as the ice will dilute it.
- → How can I make this drink vegan?
Substitute the dairy milk and heavy cream with unsweetened oat, almond, or soy milk, and use maple syrup instead of honey. The cold foam will froth beautifully with plant-based alternatives while remaining completely dairy-free.
- → What garnishes work well besides cinnamon?
In addition to cinnamon, try dusting with ground cardamom, a light sprinkle of ginger powder, or a few whole cardamom pods placed on top. These complement the chai spices and add visual appeal.
- → Can I adjust the sweetness level?
Absolutely. Start by adding half the honey or maple syrup called for, then taste and add more to your preference. You can also adjust the powdered sugar in the foam to control overall sweetness.