Save to Pinterest Last summer, my AC broke during a heatwave and I was desperate for something cooling. I had chai concentrate leftover from morning brunch and an espresso frother sitting on the counter. That happy accident turned into my go-to afternoon ritual ever since.
My sister came over last month and watched me make these, immediately demanding I teach her the technique. We spent the whole afternoon experimenting with different milk alternatives and spice levels until we found our perfect versions.
Ingredients
- Chai tea: Brewing it strong is the secret here because the ice will dilute it slightly and you want those spices to shine through
- Honey or maple syrup: Adds just enough sweetness to balance the bold spices without making it sugary
- Vanilla extract: Rounds out the flavor and adds a cozy warmth even though the drink is served cold
- Cold whole milk: Creates the best foam texture but oat milk surprisingly holds up beautifully too
- Heavy cream: Totally optional but makes the foam more stable and gives it that coffee shop quality
- Powdered sugar: Dissolves instantly into cold milk unlike regular sugar which can leave grainy bits
- Ground cinnamon: The finishing touch that makes each sip smell absolutely incredible
Instructions
- Brew your chai base:
- Steep your tea bags or loose leaf chai in hot water for a full five minutes to extract all those warming spices. Stir in your sweetener and vanilla while its still hot so everything dissolves perfectly.
- Chill it down:
- Let the concentrate cool to room temperature on the counter first then pop it in the fridge until completely cold.
- Create the magic foam:
- Combine your cold milk cream if using and powdered sugar in a small pitcher. Froth with a handheld frother or shake vigorously in a sealed jar until you see thick stiff peaks form.
- Build your drink:
- Fill two glasses to the top with ice then pour that chilled chai concentrate right over the cubes.
- Add the crown:
- Gently spoon your cold foam over the iced chai letting it float beautifully on top then dust with cinnamon.
Save to Pinterest This drink became my Saturday morning tradition while sitting on the porch reading. Something about the cold foam against the spiced chai just feels like such a gentle way to start the weekend.
Making It Your Own
Oat milk creates this surprisingly creamy foam that holds its structure even longer than dairy. I have also tried coconut milk which adds a subtle tropical note that pairs beautifully with the cardamom in traditional chai blends.
Timing Is Everything
Making the foam last is crucial because it will start to deflate after about ten minutes. I recommend frothing right before serving and having your glasses ready with ice so you can assemble everything in one smooth motion.
Serving Suggestions
This drink shines brightest when served immediately after assembly while that foam is still pillowy and fresh. The texture contrast is what makes it special.
- Pair with buttery croissants or shortbread cookies
- Use clear glasses to show off those gorgeous layers
- Have extra cinnamon nearby for guests who want an extra dusting
Save to Pinterest Hope this brings a little café magic to your kitchen whenever you need it most.
Recipe FAQs
- → What type of milk works best for cold foam?
Whole milk creates the richest, most stable foam due to its higher fat content. However, oat milk performs exceptionally well for dairy-free options, producing a similarly thick and creamy texture. Almond and soy milk also work but may yield a lighter foam.
- → Can I make this ahead of time?
Prepare the chai concentrate up to 24 hours in advance and store it in the refrigerator. The cold foam is best made fresh right before serving, as it will deflate over time. Keep your milk chilled for optimal frothing results.
- → How do I make the foam without a frother?
Add the cold milk, cream, and powdered sugar to a sealed jar and shake vigorously for 30-60 seconds until thick and foamy. You can also use an immersion blender or whisk by hand, though electric methods produce the most consistent results.
- → Can I use store-bought chai concentrate?
Absolutely. Store-bought chai concentrate works perfectly in this drink. Simply skip the brewing step and pour the concentrate directly over ice. Taste it first—you may need to adjust the sweetener in the foam since many concentrates are pre-sweetened.
- → What spices are traditional in chai?
Classic chai features warming spices like cinnamon, cardamom, ginger, cloves, and black pepper. Many tea blends include these already, but you can enhance the flavor by adding a pinch of ground cardamom or fresh ginger to your concentrate while it steeps.
- → Is this drink served hot or cold?
This version is specifically designed to be served over ice for a chilled beverage. The cold foam melts slowly into the spiced tea, creating a creamy, layered drink. If you prefer hot chai, skip the ice and foam, and simply warm the spiced milk mixture on the stovetop.