How to Make an Iced Chai Latte from Scratch – Our Favourite Summer Tea Ritual

A creamy, spiced, and deeply refreshing way to cool down on hot days

When summer heat sets in, many of us instinctively reach for something icy cold and thirst-quenching. But what if you’re craving something a little more comforting than lemonade, and a lot more exciting than a standard iced coffee? Iced chai latte is our favourite way to enjoy the bold, aromatic flavours of masala chai in a cool, creamy and seriously refreshing form.

We enjoy crafting tea experiences that elevate wellbeing and flavour. This iced chai latte recipe is how we love to brew chai in warmer months. It’s easy to prepare at home, wonderfully adaptable, and far more delicious than anything you’ll find in a bottle or syrup.

Whether you’re sipping it mid-morning on the terrace, or making a batch for a summer garden gathering, this is one of those cooling tea recipes that will keep you coming back all season long.

Why Iced Chai Latte Makes the Perfect Summer Tea

Traditional masala chai is typically served hot — a warming blend of black tea and aromatic spices steeped with milk and sweetener. It’s comforting, grounding, and restorative. But when poured over ice and paired with your milk of choice, chai transforms into a summer-worthy drink that still satisfies those spice cravings, but in the most refreshing way.

Unlike sugary bottled teas or syrups, making your iced chai latte from scratch means you control the sweetness, the spice blend, and the quality of the tea. It’s a healthier, more flavourful alternative to iced coffee — with the added bonus of being caffeine-flexible and easily dairy-free.

Our Recommended Black Tea Bases for Chai

We believe the foundation of a great chai latte starts with the right tea. For this recipe, we recommend using bold, full-bodied black teas that can stand up to the richness of spices and milk. Our Assam Bargang and Signature English Breakfast blends are both excellent choices — deeply malty, robust, and naturally sweet, they infuse beautifully into a concentrated brew that holds its character when chilled or frothed. For those who prefer a brighter, more refined cup with crisp astringency, our Darjeeling Goomtee offers an elegant alternative — adding lightness and complexity to the blend, perfect for a more delicate summer chai. Whichever you choose, the quality of your base tea makes all the difference in flavour, depth, and balance.

Our Iced Chai Latte Recipe (Serves 2)

Perfect for summer sipping

For the chai concentrate:

• 1.5- cups water
• 3-4 black tea bags (or 3-4 tsp loose-leaf Assam Bargang, Signature English Breakfast or Darjeeling Goomtee)
• 5 green cardamom pods, lightly crushed
• 5 whole cloves
• 1 cinnamon stick
• 1 star anise (optional)
• 1.5 tsp black peppercorns
• 1-2 inch fresh ginger grated/sliced or 1 teaspoon ginger powder
• 1 tsp vanilla extract (optional)
• ½ tsp fennel seeds (optional)
• 2–3 tbsp maple syrup, honey, coconut sugar or any alternative to sugar (adjust to taste)

To serve:

• 1 cup milk of choice (dairy, oat, almond, or coconut)
• Ice cubes

How to Make It – Our Method

1. Infuse the spices:
   In a small saucepan, bring the water and spices to a boil. Reduce to a gentle simmer for 10-15 minutes to draw out the essential oils and deep flavours.
2. Steep your tea:
   Add the black tea, and let it simmer for another 5 minutes.  Turn off heat and steep for 4–5 minutes. Longer steeping can result in bitterness, so keep it short and sweet.
3. Sweeten and chill:
   Strain your chai into a jug and stir in your sweetener while it’s still warm. Let it cool to room temperature, strain then pop it into the fridge to chill for at least 30 minutes (or overnight if you’re prepping ahead).
4. Serve it cold:
   Fill two short glasses with ice. Pour the chilled chai concentrate halfway up each glass, then top with your milk of choice. Give it a stir and enjoy immediately.

Tips to Make It Your Own

• Dial up (or down) the spice: Love more heat? Add extra ginger or a pinch of cayenne. Prefer it smooth? Go heavier on the cinnamon and cardamom.
• Keep it on hand: Make a larger batch of the chai concentrate and store in the fridge for up to 5 days. Perfect for quick iced lattes throughout the week.
• Try it with cold foam: Froth your milk before pouring for a café-style twist. We love oat or almond milk for this.

The Wellness Benefits of Spiced Tea in Summer

In Ayurveda, summer is linked to excess heat (pitta), and spices like cardamom and ginger, when balanced correctly, can help regulate digestion and circulation — even in warmer weather. When served cold and paired with cooling milk, a spiced tea like chai becomes both energising and soothing, helping the body cool down naturally without dampening your energy.

Using high-quality black tea and real, whole spices gives your drink natural antioxidants and warming compounds — without the need for additives or synthetic flavourings often found in commercial chai tea concentrates.

If you’re new to making homemade chai lattes, this is the perfect place to start. Once you taste the layers of real flavour, you’ll never go back to syrupy versions. Plus, it’s a wonderful way to introduce guests to tea-based summer drinks beyond iced green tea or cold brew.

Stay cool, stay spiced, and happy summer brewing.