Best Iced Chai recipe! Only one you will need.

Makes: one 16 oz glass

Ingredients:

• 1 cup (8 oz) water
• 3 tsp Chai Spice tea mix — 5 tsp if you’re using Taprri
• 4 tsp sugar (or more, as per your taste)
• 1 cup (8 oz) milk of your choice — oat is great
• Ice

Instructions:

1. Add 1 cup (8 oz) of water to a saucepan and bring it to a boil.
2. Add 3 tsp of your Chai Spice tea mix (5 tsp for Taprri).
3. Simmer for 3–4 minutes.
4. Turn off the heat, add 4 tsp of sugar, and let it sit for a few minutes.
   💡 Making more than one? Brew a big batch as a concentrate and keep it in the fridge — then iced chai is 30 seconds away all week. See our Make-Ahead Chai Concentrate recipe. Store it airtight at or below 4°C (40°F) and use it within 3 days.
5. In a tall glass, add some ice and 1 cup (8 oz) of your choice of milk (oat is great).
6. Strain the brewed black tea into the glass.
7. Mix and enjoy!

Sweetening rule of thumb: 2 tsp of sugar per 8 oz of finished chai. This is a 16 oz glass, so it takes 4 tsp.

Want it blended with vanilla ice cream instead? Try our Chai Frappe recipe.

Pro Tips

Follow these pro tips to up your chai game.

1. Turn your bag upside down a few times before brewing. The powdered spices can settle during transit.
2. Bring the water to a complete boil before adding your Chai Spice Tea.
3. Looking for that extra kick? Add freshly grated ginger and/or 1/4 tsp black pepper while boiling the tea leaves.
4. Do not boil tea in water for over 5 mins. Overcooking the tea makes the tea leaves release their tannins and makes the chai bitter.
5. Don’t boil the milk for iced chai — pouring the hot, sweetened tea straight over cold milk and ice is what keeps it creamy instead of watery. (Save the double or triple boil for your hot chai!)
6. Too strong? Add a splash of milk. Too weak? Add ½ tsp of chai mix and simmer for 2 more minutes.