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Mixing together fragrant spices with smooth vanilla gives you this cool Iced Chai Latte. You can make it the traditional way or go for a quick fix, depending on how much time you've got.
Key Components
- Black tea: Go for Darjeeling or Assam for a strong foundation
- Cardamom pods: Pick the green ones for real flavor
- Cinnamon: Ceylon works best
- Vanilla: Use a real bean or good extract
- Fresh ginger: Younger pieces work better
- Honey: Choose raw for better taste
- Quality milk: Fattier milk makes it creamier
Steps
- Getting Spices Ready
- Put whole spices in a dry pan until they smell good. Lightly crush them to get the oils out.
- Making The Tea
- Heat water until almost boiling. Throw in spices and tea. Let it bubble gently for 5 minutes.
- Adding Sweetness
- Take it off the heat. Mix in honey and vanilla. Keep stirring until it's all mixed in.
- Letting It Cool
- Pour through a strainer into a container. Let it cool down. Then stick it in the fridge.
- Fixing The Milk
- Make cold milk foamy with a little frother or by shaking it in a jar with a lid.
- Putting It Together
- Fill glasses with ice cubes. Pour in your chai mix about 2/3 of the way. Top it off with the foamy milk.
- Making It Pretty
- Sprinkle some ground cinnamon on top. Add a vanilla pod if you want to fancy it up.
- Last Step
- Drink it right away while the foam's still nice.
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Keeping It Fresh
The mix stays good in the fridge for 7 days, the finished drink tastes best right away, freeze some chai into ice cubes so your drink won't get watery, and your spice mix will last 3 months in an airtight container,
Shortcut Ideas
Try strong chai tea bags, good vanilla from the bottle, ready-made spice mixes, or make it as a cold brew,
Good For You
The cardamom helps your tummy and fights swelling, ginger keeps you healthy and stops queasiness, cinnamon helps with blood sugar, and black tea gives you steady pep,
Changes For Each Season
For hot days add some mint and use coconut milk, when leaves fall add more cinnamon with maple syrup, during cold months throw in star anise and nutmeg, and in springtime use fresh ginger with light honey,
Fancy Flavor Boosters
Try adding rose petals for flowery hints, pink peppercorns for a bit of warmth, fennel seeds to make it sweeter, or orange peel to brighten it up,
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My grandma always added a tiny bit of salt to bring out the spice flavors. This old-school trick really balances the sweetness.
Frequently Asked Questions
- → Can I prep the tea base early?
- Yes, it can be stored in the fridge for up to 3 days after making the spiced tea.
- → Which milk tastes better in this?
- Any milk works fine, from cow’s milk to almond or oat—it’s all about your preference.
- → Is it okay to use pre-ground spices?
- Absolutely, about 2 teaspoons of pre-mixed chai spice blends will do the trick.
- → How do I make it sweeter?
- Just add a little extra honey, or try using maple syrup or sugar to taste.
- → What if I don’t have a milk frother?
- No problem! Shake the milk in a jar or whisk it until frothy.