The Perfect Iced Masala Chai

Photo by:

Asha Loupy

Our hot version of our masala chai—using our house Chai Masala Spice Blend and Chota Tingrai Black Tea—calls for blooming the spices in a combination of water and the milk of your choice. The trick for the perfect glass of iced masala chai is simple: Just nix the water and double up on the dairy. The result is a richer, creamier chai that you can pour over ice without sacrificing the flavor (the ice will dilute it a little just like the water does in our hot masala chai). This recipes makes enough for 2–3 cups—just keep any leftovers in a jar or bottle in the fridge and pour over ice when you need a little chai-pick-me-up.

Ingredients

3 cups cow's or plant-based milk
2 to 4 teaspoons Chai Masala
2 to 4 teaspoons Chota Tingrai Black Tea or 2 black tea bags
1 to 3 tablespoons Madhur Jaggery, sugar, honey or date syrup, to taste

Methods

Add the milk and 2 to 4 teaspoons Chai Masala, depending on how spice-forward you'd like your cup, to a medium saucepan and bring to a boil over medium high-heat. Reduce the heat to medium-low and simmer for 3 minutes.
Add 2 to 4 teaspoons loose black tea, depending how strong you want your chai, and the sweetener of your choice, increase the heat to medium-high and bring back to a gentle boil, then reduce the heat to low and bring back down to a simmer. Repeat the boiling and simmering process 1 to 3 more times.
Strain through a fine mesh strainer into a heatproof container, cover, and refrigerate until chilled. Or, let cool for 10 minutes and then pour over ice, if you're in a hurry! Store any leftovers in an airtight jar or bottle in the refrigerator for up to 3 days with cow's milk and up to 5 days with plant-based milk.