Chai Spiced Iced Coffee

Cold-brewed or strongly brewed coffee is chilled, then mixed with a small chai syrup and milk over ice. The drink reads as coffee-forward first, with cinnamon, cardamom, ginger, and clove building a chai-like finish without turning heavy.

By Julienne

Cook time: 5 minutes

Servings: 2

Ingredients

• 60 ml water for the chai syrup
• 20 g granulated sugar for the chai syrup
• 1 g ground cinnamon for the chai syrup
• 0.5 g ground cardamom for the chai syrup
• 0.5 g ground ginger for the chai syrup
• 0.2 g ground clove for the chai syrup
• 0.5 g fine salt for the chai syrup
• 2 ml vanilla extract optional, for rounding the flavor
• 360 ml brewed coffee, strong cooled to room temperature or slightly chilled
• 240 g ice cubes for serving
• 120 ml milk cold
• 0.2 g ground cinnamon for garnish

Instructions

1. Make the chai syrup: combine 60 ml water, 20 g sugar, 1 g cinnamon, 0.5 g cardamom, 0.5 g ginger, 0.2 g clove, and 0.5 g salt in a small saucepan. The sugar is dissolved and the syrup is steaming lightly, about 2 minutes over medium heat.
2. Remove the pan from the heat. Stir in the optional 2 ml vanilla extract if using, then strain the syrup through a fine-mesh strainer into a pitcher or large measuring cup. The syrup looks smooth and spice sediment is removed.
3. Add 360 ml cooled brewed coffee to the pitcher and stir well to combine. The coffee is uniformly spiced and lightly sweetened.
4. Fill 2 tall glasses with 120 g ice cubes each, then divide the coffee mixture evenly between them. Each glass is cold and nearly full.
5. Top each glass with 60 ml cold milk, stir once or twice, and dust with the optional cinnamon garnish if using. The drink is chilled, layered, and tastes balanced between coffee and chai spice.