Save to Pinterest The air conditioning had just broken down on the hottest July afternoon, and my friend Sarah showed up at my door with a bag of chai tea bags and determination. We spent hours experimenting with iced versions of every warm drink we loved, but this chai creation was the breakthrough that made us forget the heat entirely. Now it's my go-to whenever I need something that feels both comforting and refreshing at the same time.
Last summer, I served these at a backyard book club meeting, and everyone stopped mid-sentence after their first sip. The conversation somehow shifted from the novel to exactly how I got that foam so perfectly fluffy. I ended up writing out the recipe on napkins before anyone left.
Ingredients
- Strong brewed chai tea: Using loose leaf or two tea bags gives you that robust spice foundation that wont get diluted by the ice
- Honey or maple syrup: This dissolves beautifully in warm tea and adds a depth that white sugar just cant match
- Vanilla extract: The secret ingredient that bridges the gap between the spicy chai and creamy foam
- Cold whole milk: The fat content is crucial here for achieving that velvety foam texture that holds its shape
- Heavy cream: Optional but worth it for that extra luxurious mouthfeel that makes every sip feel special
- Powdered sugar: Dissolves instantly in cold liquid and helps stabilize the foam structure
- Ground cinnamon: The finishing touch that wakes up your senses before you even take a sip
Instructions
- Brew a concentrated chai base:
- Steep your chai tea bags or loose leaf in hot water for a full five minutes to extract maximum flavor, then stir in your honey and vanilla while its still warm so everything dissolves perfectly. Let it cool completely before chilling it in the fridge.
- Whip up that dreamy cold foam:
- Combine your cold milk, cream if using, and powdered sugar in a frothing pitcher or sealed jar, then work it with a handheld frother or shake vigorously until you see thick, stiff peaks forming.
- Build your beautiful drink:
- Fill your glasses to the top with ice, pour in that chilled chai concentrate until each glass is about two thirds full, then gently spoon your cold foam over the back of a spoon so it floats perfectly on top.
- Add the finishing touches:
- Dust just a pinch of ground cinnamon over the foam layer and serve immediately before it starts to settle.
Save to Pinterest My daughter now requests this for her study sessions during exam week, saying the cinnamon foam makes even the hardest subjects feel more approachable. Watching her face light up when I bring it to her desk has become one of my favorite small moments.
Making It Your Own
Ive found that oat milk creates the most convincing dairy free foam, though it does settle a bit faster than the real stuff. The slight natural sweetness of oat milk actually complements the chai spices beautifully.
The Foam Technique
After dozens of attempts, I learned that the key is not over frothing. You want those micro bubbles, not the big airy ones that disappear. Stop when the foam looks like wet marshmallow fluff.
Serving Suggestions
This drink shines brightest in a clear glass so you can see that gorgeous layer separation happen. Keep your glasses in the freezer for 10 minutes before serving for that professional touch.
- Pair with a buttery croissant or vanilla biscotti for the perfect afternoon break
- Multiply the chai concentrate recipe by four and keep it in a Mason jar for quick drinks all week
- The foam also works beautifully over iced coffee if you want to switch things up
Save to Pinterest There is something almost meditative about watching that cinnamon dust settle onto the foam, like youre creating a tiny moment of peace in a glass. Enjoy every sip.
Common Recipe Questions
- → 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 and coconut milk also froth exceptionally well and produce creamy, thick foam. For the best results, ensure your milk is thoroughly chilled before frothing.
- → Can I make this ahead of time?
The chai concentrate can be prepared up to 3 days in advance and stored in the refrigerator. However, the cold foam is best made fresh just before serving, as it will lose its airy texture if it sits too long. Keep your milk extra cold for optimal frothing results.
- → How can I make the chai more spiced?
For a bolder spice profile, add a pinch of ground cardamom, fresh ginger, or a dash of nutmeg to the chai concentrate while brewing. You can also steep the tea bags longer for a stronger flavor base, though be careful not to over-brew which can create bitterness.
- → Is there a dairy-free option for the cold foam?
Absolutely! Oat milk and coconut milk create excellent dairy-free cold foam with creamy textures. Simply omit the heavy cream and use your preferred plant-based milk. Barista-style oat milk specifically formulated for foaming will give you the best results.
- → Can I use store-bought chai concentrate?
Yes, store-bought chai concentrate works perfectly for this beverage. Just be aware that pre-made concentrates may be sweeter than homemade versions, so you might want to reduce or omit the honey/maple syrup in the recipe. Taste and adjust sweetness accordingly before pouring over ice.
- → What tools do I need if I don't have a milk frother?
A simple glass jar with a tight-fitting lid works wonderfully as a frother alternative. Fill the jar halfway with your cold milk mixture, seal tightly, and shake vigorously for 30-60 seconds until doubled in volume. The foam will be thick and creamy, perfect for topping your iced chai.