Iced Chai Latte
A refreshing way to enjoy Chai is over ice with sweetener and milk. You can pick your brew method based on personal taste meaning you can brew it hot and let it cool or you can use the cold brew method. (Both ways are described in our "How to Guides")
personally, I prefer to use the cold brew method and steep my tea for a few hours. The beauty of cold-steeping is that the tea stays mellow and smooth even if you forget about it for a while. For the cold brew method you will need to use honey, agave, or Simple syrup as granular sugar won't dissolve. The following recipe is for a quart of Iced chai.
Makes 4 servings.
You will need:
A glass quart jar (A Ball jar works best as it has a tight fitting lid)
The cleanest water you have available to you (Spring, Filtered etc)
2 Tbsp of Chai (try our Too Chai or Dancing Barefoot if you want a caffeine free option)
1 TbspSweetener of choice. (or more to taste)
1/3 cup milk of choice (you can absolutely use more or less milk! Chai can be tailored to your liking)
Ice
Cold brew method:
Place 3 Tbsp of Chai in quart jar and fill almost to the top with water. Add sweetener of choice, cap the jar tightly, and give it a good shake. Place it in the refrigerator for at least 2-3 hours shaking the jar periodically to help infuse the Chai. After it has steeped, Strain the Chai into another jar or pitcher. Add the milk and stir, Pour over ice and enjoy!!
Hot to cool method:
Place 2 Tbsp of tea in the infuser you'll be using. I find that bags are easiest unless you have a deep basket filter. This is the time to also add whatever sweetener you are using. (A granular sugar will melt in the hot water)
Pour hot (not quite boiling) water over Chai and allow to steep for 5-10 min.
Make a double strength infusion by steeping your tea using half the amount of water you would normally use when making hot tea. The double strength infusion is important because later you'll be pouring over ice, and this way the tea doesn’t get watered down.In other words, measure 1/2 cup (4 oz) hot water for every final cup iced tea. Simply pour your heated water over the tea-filled paper filter bag or tea-filled infuser. Be sure the tea is covered completely with water. When enough time has elapsed, remove the paper filter or infuser.Keep in mind that brewing your tea too long can extract an undesirable bitterness from the leaves, so steeping time does matter! For a stronger brew, don’t steep longer, just use more tea. After Chai has cooled you can add the milk and pour over ice.
personally, I prefer to use the cold brew method and steep my tea for a few hours. The beauty of cold-steeping is that the tea stays mellow and smooth even if you forget about it for a while. For the cold brew method you will need to use honey, agave, or Simple syrup as granular sugar won't dissolve. The following recipe is for a quart of Iced chai.
Makes 4 servings.
You will need:
A glass quart jar (A Ball jar works best as it has a tight fitting lid)
The cleanest water you have available to you (Spring, Filtered etc)
2 Tbsp of Chai (try our Too Chai or Dancing Barefoot if you want a caffeine free option)
1 TbspSweetener of choice. (or more to taste)
1/3 cup milk of choice (you can absolutely use more or less milk! Chai can be tailored to your liking)
Ice
Cold brew method:
Place 3 Tbsp of Chai in quart jar and fill almost to the top with water. Add sweetener of choice, cap the jar tightly, and give it a good shake. Place it in the refrigerator for at least 2-3 hours shaking the jar periodically to help infuse the Chai. After it has steeped, Strain the Chai into another jar or pitcher. Add the milk and stir, Pour over ice and enjoy!!
Hot to cool method:
Place 2 Tbsp of tea in the infuser you'll be using. I find that bags are easiest unless you have a deep basket filter. This is the time to also add whatever sweetener you are using. (A granular sugar will melt in the hot water)
Pour hot (not quite boiling) water over Chai and allow to steep for 5-10 min.
Make a double strength infusion by steeping your tea using half the amount of water you would normally use when making hot tea. The double strength infusion is important because later you'll be pouring over ice, and this way the tea doesn’t get watered down.In other words, measure 1/2 cup (4 oz) hot water for every final cup iced tea. Simply pour your heated water over the tea-filled paper filter bag or tea-filled infuser. Be sure the tea is covered completely with water. When enough time has elapsed, remove the paper filter or infuser.Keep in mind that brewing your tea too long can extract an undesirable bitterness from the leaves, so steeping time does matter! For a stronger brew, don’t steep longer, just use more tea. After Chai has cooled you can add the milk and pour over ice.
Iced London Fog Chai Latte
Following the directions for the Iced Chai Latte above, substitute our God Save The Queen chai. The Earl Grey tea is the base of any London Fog as well as a dash of Lavender Syrup!
Lavender Syrup ~
Ingredients:
1 C. White sugar
1 C. Water
1 Tbsp Lavender buds
When making a London Fog its usually just a dash of syrup but you can make it as sweet as you like!
Lavender Syrup ~
Ingredients:
1 C. White sugar
1 C. Water
1 Tbsp Lavender buds
- Combine sugar, water, and lavender in a medium saucepan over medium heat; bring to a boil, stirring, until sugar has dissolved. Allow to cool
When making a London Fog its usually just a dash of syrup but you can make it as sweet as you like!