Homemade Iced Chai Cold Foam (Print Version)

A spiced iced chai infused with aromatic spices and finished with luscious cold foam for a smooth taste.

# Components:

→ Chai Concentrate

01 - 2 cups water
02 - 2 black tea bags
03 - 1 cinnamon stick
04 - 4 whole cloves
05 - 4 green cardamom pods, lightly crushed
06 - 4 black peppercorns
07 - 1-inch piece fresh ginger, sliced
08 - 2 tablespoons honey or maple syrup, adjust to taste

→ Cold Foam

09 - 1/2 cup cold heavy cream
10 - 1 tablespoon sugar or honey
11 - 1/2 teaspoon vanilla extract

→ To Serve

12 - Ice cubes
13 - Ground cinnamon for dusting, optional

# Directions:

01 - Bring 2 cups of water to a boil in a small saucepan. Add tea bags, cinnamon stick, cloves, cardamom pods, peppercorns, and sliced ginger. Reduce heat and simmer for 5 minutes.
02 - Remove from heat, discard tea bags, and allow spices to steep for an additional 5 minutes. Strain the liquid into a pitcher. Stir in honey or maple syrup while still warm. Cool to room temperature, then refrigerate until chilled.
03 - Whip cold heavy cream, sugar (or honey), and vanilla extract in a small bowl or with a milk frother until thick and foamy but not stiff.
04 - Fill two tall glasses with ice cubes. Pour chilled chai concentrate over the ice, filling each glass approximately two-thirds full.
05 - Spoon the cold foam generously over the chai. Optionally, sprinkle with ground cinnamon. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy café drink, but you're making it in your own kitchen without any pretense.
  • The cold foam transforms a simple spiced tea into something luxurious that feels indulgent but takes barely ten minutes.
  • You control the spice level and sweetness, so it's never too bitter or cloying like some bottled versions.
02 -
  • Don't skip the second 5-minute steep after removing the tea bags; those spices need that extra time to fully infuse, or your drink tastes watered down.
  • Cold cream whips faster and holds its texture better than room-temperature cream, so keep it genuinely cold before you start.
03 -
  • Crush the cardamom pods lightly with the flat of a knife before adding them; this releases their oils without breaking them into pieces that end up in your strainer.
  • If you don't have a milk frother, whisk the cold cream vigorously by hand for a minute or two—it takes effort, but your arm will thank you for the break, and the foam will still form beautifully.
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