Save There's something about the sound of cardamom pods cracking open that pulls me back to a summer afternoon at a friend's kitchen in Brooklyn. She was making iced chai the way her grandmother taught her, and I watched, mesmerized, as she layered those warming spices into hot water like she was composing music. The smell alone—cinnamon, cloves, ginger steam rising—made me want to learn it immediately. Now, whenever the heat climbs and I need something both comforting and refreshing, I brew this exact version, but I top it with cold foam because that's where the magic happens.
I made this for my partner one sticky July morning when they'd been up late working, and watching their face when they took that first sip—the surprise, the slow smile—was worth every crushed cardamom pod. They kept saying it tasted like a fancy drink from that place they love, and I didn't correct them; I just let them think I'd somehow acquired professional skills overnight. That moment taught me that the simplest recipes, done with intention, can feel like the biggest gift.
Ingredients
- Black tea bags: Use a good quality black tea—it's the foundation, and a weak tea gets swallowed by the spices rather than singing alongside them.
- Cinnamon stick, cloves, cardamom pods, and black peppercorns: These are where personality lives; buy them whole and freshly if possible, because stale spices taste like dust.
- Fresh ginger, sliced: The ginger keeps everything bright and prevents the drink from feeling heavy despite the foam.
- Honey or maple syrup: Stir this in while the concentrate is warm so it dissolves completely and coats every sip.
- Cold heavy cream: The richness here is non-negotiable; don't skip it or substitute if you want that café-quality texture.
- Sugar or honey for the foam: A small amount sweetens the foam without making it cloying.
- Vanilla extract: Just a whisper—it softens the spices and makes the whole drink feel rounded.
Instructions
- Boil water and build your spice base:
- Bring 2 cups of water to a rolling boil, then add tea bags, cinnamon stick, cloves, cardamom pods, peppercorns, and sliced ginger all at once. You'll see the water immediately deepen in color.
- Simmer and extract the flavor:
- Reduce heat and let it bubble gently for 5 minutes—this isn't a race, and gentle heat keeps the spices from turning bitter. The kitchen will smell incredible.
- Steep and strain:
- Turn off the heat, remove the tea bags, and let everything sit for another 5 minutes so the spices really give you everything they've got. Strain through a fine mesh into a pitcher.
- Sweeten while warm:
- Stir in honey or maple syrup immediately; it dissolves smoothly this way. Let the concentrate cool completely, then refrigerate until it's properly cold.
- Whip the foam:
- In a small bowl, whip cold heavy cream with sugar and vanilla until it's thick and billowy but still holds its shape—not stiff peaks, just luxurious clouds.
- Assemble with intention:
- Fill two tall glasses with ice, pour the chilled concentrate until each glass is about two-thirds full, then generously spoon foam over the top. A dust of ground cinnamon on top is optional but transforms the presentation.
Save I learned the power of this drink during a family video call when everyone on the East Coast was dealing with a heat wave and I was somehow scrolling through my phone feeling smug with this glass in my hand. My mom asked what I was drinking, and when I told her, she asked me to make a batch and send her the concentrate in a cooler—which I did, and it arrived still cold. That's when I realized this wasn't just a beverage; it was something I could share, and that mattered.
Why the Spice Combination Works
Cinnamon brings warmth and sweetness, cloves add depth and a slight bite, cardamom lifts everything with a floral brightness, and black peppercorns add just enough sharpness to keep the drink from feeling one-dimensional. Ginger cuts through all of it, keeping the flavor profile fresh and preventing the spices from pooling into something cloying. It's a conversation between flavors, not a solo performance.
The Cold Foam Advantage
The foam isn't just decoration—it changes the entire experience of drinking this. When you sip through that pillowy layer, the cold cream mellows the spices slightly while the warmth of the chai underneath creates this incredible contrast. It's the difference between drinking a good iced chai and experiencing one. If you want it even creamier, add a splash of milk to the concentrate before topping with foam, and the whole drink becomes silkier.
Make It Your Own
This recipe is a starting point, not a rulebook. Some people want more ginger heat; others want to dial back the cloves because they find them overpowering. I've made it with star anise instead of some of the other spices, and it's equally lovely. The beauty is that once you understand the base, you can adjust endlessly.
- For dairy-free foam, whip cold coconut or oat cream with the same ratio of sweetener and vanilla—it froths beautifully and tastes creamy.
- Try adding a cinnamon stick as a stirrer in the final glass, or top the foam with a sprinkle of cardamom powder instead of cinnamon for a subtle variation.
- Make a batch of concentrate on the weekend and store it refrigerated; you can assemble fresh drinks throughout the week in about two minutes.
Save This drink has become my answer to the question of how to care for someone on a hot day without much fuss. It's simple enough to make while they're still talking to you, but it tastes like you went to the trouble.
Recipe FAQ
- → What spices are used to flavor the chai?
The chai includes cinnamon sticks, cloves, green cardamom pods, black peppercorns, and fresh ginger slices, creating a warm, aromatic profile.
- → How is the cold foam made?
The cold foam is made by whipping cold heavy cream with sugar or honey and a touch of vanilla until thick and frothy, creating a smooth, creamy topping.
- → Can this beverage be made dairy-free?
Yes, use coconut or oat cream instead of heavy cream for the cold foam to maintain a creamy texture without dairy.
- → How long does it take to prepare the chilled chai?
The preparation and simmering take about 10 minutes, with an additional 10 minutes to cool and refrigerate before serving.
- → What serving suggestions enhance the drink?
Serve over ice and optionally dust with ground cinnamon. It pairs well with almond biscotti or spiced cookies for a delightful treat.