Save to Pinterest Summer heat had me standing in front of the open fridge longer than necessary when I spotted leftover chai from breakfast. I'd been craving something cold and creamy, and suddenly it clicked: why not turn this into an iced drink with foam on top like the coffee shops do? I grabbed the milk frother I'd barely touched since buying it and got to work. What came out of that experiment was better than I'd hoped, aromatic and cooling with that cloud of sweet foam settling perfectly on top. Now it's my go-to whenever the afternoon sun makes hot tea feel impossible.
I made this for a friend who swore she didn't like iced tea, but she drained her glass before I'd finished mine. She kept asking what made it taste so different, and I realized it was the vanilla and the way the foam softened the spice. We sat on the porch with refills, watching the afternoon stretch out, and she admitted maybe she'd been wrong about iced tea all along. That moment made me realize this drink has a way of converting people.
Ingredients
- Strong brewed chai tea: The backbone of the drink, so brew it bold or the flavor gets lost under the ice and foam.
- Honey or maple syrup: Sweetens and rounds out the spices without overpowering them, maple adds a hint of caramel if you prefer that depth.
- Vanilla extract: A small splash brings everything together and makes the chai taste fuller, almost creamy even before the foam.
- Cold whole milk: Froths beautifully and gives the foam body, though oat milk works nearly as well if you want dairy-free.
- Heavy cream: Optional but worth it if you want that ultra-luxe texture in the foam, just a tablespoon makes a difference.
- Powdered sugar: Dissolves instantly into cold milk, keeping the foam smooth and lightly sweet.
- Ice cubes: Use plenty so the drink stays cold, the chai concentrate can handle it without tasting watered down.
- Ground cinnamon: A quick dusting on top adds a warm, aromatic finish that hits your nose before the first sip.
Instructions
- Brew the chai base:
- Steep your tea bags or loose-leaf chai in hot water for a full 5 minutes to extract all those spices, then stir in honey and vanilla while it's still warm. Let it cool on the counter before moving it to the fridge so it chills completely.
- Whip up the cold foam:
- Combine your cold milk, cream if using, and powdered sugar in a bowl or jar, then froth with a handheld frother until it doubles in volume and holds soft peaks. If you don't have a frother, shake it hard in a sealed jar for about 30 seconds.
- Assemble the glasses:
- Fill two tall glasses to the brim with ice, then pour the chilled chai concentrate over it, dividing evenly. Watch how the ice clinks and the chai swirls around it.
- Top with foam:
- Spoon the cold foam gently over the surface of each glass, letting it settle into a thick layer. Dust the top with a pinch of cinnamon and serve right away while the foam is still airy.
Save to Pinterest One weekend morning I made a pitcher of this for brunch and set it out with pastries, and people kept coming back for more. Someone said it tasted like a hug in a glass, which made me laugh, but I understood what they meant. There's something about the combination of spice, cold, and that soft foam that feels both energizing and soothing at once. It became the drink everyone asked me to make again.
Adjusting Sweetness and Spice
I've learned to taste the chai concentrate before it goes in the fridge because that's your chance to tweak it. If you like it sweeter, add another teaspoon of honey now while it's still warm so it dissolves easily. For more spice, a pinch of ground cardamom or fresh grated ginger stirred in at this stage makes a noticeable difference. Some days I want it mellow, other days I want it to wake me up, and this step lets you decide.
Making It Dairy-Free
Oat milk has become my favorite substitute because it froths almost as well as whole milk and adds a natural sweetness. Almond milk works too, though the foam is a bit thinner and less stable. Skip the heavy cream and use a touch more oat milk instead, and swap honey for maple syrup to keep it fully plant-based. The flavor stays rich and satisfying, just with a lighter feel.
Serving and Storing Tips
This drink is best enjoyed fresh, right after you top it with foam, because the texture is at its peak. If you need to prep ahead, keep the chai concentrate in the fridge for up to three days and make the foam just before serving. You can also freeze leftover chai in ice cube trays and use those instead of regular ice, so your drink never gets watered down as you sip.
- Use wide glasses so you can see the layers of chai and foam, it makes it feel special.
- Stir the foam into the chai halfway through if you want a creamier, blended texture.
- Pair it with something lightly sweet like shortbread or a fruit tart, the spices complement both beautifully.
Save to Pinterest Every time I make this, it feels like a small escape, even if I'm just sitting at my kitchen table. The spices, the cold, the foam, it all comes together in a way that makes an ordinary afternoon feel a little more intentional.
Recipe FAQs
- → How do I make cold foam without a milk frother?
Place cold milk, heavy cream, and powdered sugar in a sealed jar and shake vigorously for 1-2 minutes until thick and foamy. This method works just as well as a handheld frother.
- → Can I make this ahead of time?
Yes, you can prepare the chai concentrate up to 24 hours in advance and store it in the refrigerator. Make the cold foam just before serving for best results, as it loses its texture over time.
- → What's the best way to make it vegan?
Replace dairy milk with oat, almond, or soy milk, use maple syrup instead of honey, and omit the heavy cream. The cold foam will still achieve a nice texture with plant-based alternatives.
- → How can I enhance the spice flavor?
Add a pinch of ground cardamom, ginger, or cloves to the chai concentrate while it's still warm. You can also try adding a small pinch of black pepper for subtle heat.
- → What pairs well with this beverage?
Light pastries, cookies, biscuits, or shortbread work wonderfully. The aromatic chai complements lightly sweet or buttery treats without overwhelming the palate.