Iced chai latte
A quick homemade chai concentrate of black tea, cinnamon, cardamom, ginger and cloves, simmered in minutes and poured over ice and cold milk.
- Prep
- 4 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 160 kcal
Ingredients
Method
Crush the cardamom pods with the flat of a knife and slice the ginger. Put them in a small saucepan with the water, cinnamon, cloves and peppercorns.
Bring to a boil, then simmer for 5 minutes so the water turns golden and fragrant.
Take off the heat, add the tea bags and brown sugar, stir and steep for 3 to 4 minutes. Squeeze out the tea bags and strain into a heatproof jug. (Using chai tea bags: steep them in 250 ml boiling water with the sugar for 5 minutes.)
Drop a handful of ice into the jug and stir for 30 seconds to chill the concentrate quickly.
Fill two glasses with fresh ice, pour in the chai concentrate, then top with the cold milk. Stir and serve.
Tips
- Don't boil the tea bags; steeping them off the heat keeps the chai strong but not bitter.
- Add a shot of espresso to each glass and it's a dirty chai.
- Make a double batch of concentrate and keep it in the fridge for up to 5 days for instant iced chai.
