Spiced Chai Iced Tea

A chilled chai-style iced tea built by simmering whole spices in water, steeping black tea, chilling the brew, and serving it over ice with milk. The drink is balanced for a home kitchen and keeps the spice profile clear without becoming heavy.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 750 ml water for brewing and dilution
• 2 count cinnamon stick lightly cracked
• 6 count green cardamom pods lightly crushed
• 10 g fresh ginger thinly sliced
• 4 count whole cloves whole
• 4 count black peppercorns lightly crushed
• 4 count black tea bags regular black tea bags
• 30 g honey to taste
• 400 g ice for serving
• 240 ml milk cold

Instructions

1. Add the water, cinnamon sticks, cardamom pods, ginger, cloves, and black peppercorns to a medium saucepan. Bring to a simmer over medium heat, then reduce to low and simmer gently for 8 minutes. The water is fragrant and lightly amber, and the spices smell strong but not harsh.
2. Turn off the heat, add the black tea bags, and steep for 4 minutes. The tea is dark and aromatic; do not steep longer or it can become bitter.
3. Strain the tea into a heatproof container and stir in the honey while the liquid is still warm. Let it cool for 10 minutes, then chill until cold enough to serve. If you are short on time, pour it over a generous amount of ice, but chilling first gives a cleaner flavor. The honey is dissolved and the tea is no longer steaming.
4. Fill 4 glasses with the ice, divide the chilled chai tea between them, then top each glass with the milk and stir gently. The drink is cold, lightly creamy, and the spices are evenly distributed in the glass.
5. Serve immediately. Each glass is cold and ready to drink.