Iced Chai Recipes

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ICED CHAI TEA



Iced Chai Tea image

You will love a cold glass of this after working outside in the hot sun. Double the recipe but only add an additional tea bag (3)

Provided by Bergy

Categories     Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 1/2 cups 2% low-fat milk
1 tablespoon sugar or 1 tablespoon artificial sweetener
2 chai tea teabags
ground cinnamon (to garnish)

Steps:

  • Combine all the ingredients, except the cinnamon in a saucepan, bring to a boil stirring frequently.
  • Remove from heat, let stand 3-4 minutes, Remove the tea bags.
  • Chill in the fridge.
  • Serve over ice cubes with a sprinkle of cinnamon.

Nutrition Facts : Calories 176.9, Fat 6, SaturatedFat 3.8, Cholesterol 24.4, Sodium 143.4, Carbohydrate 20.9, Sugar 21.7, Protein 10.1

CHAI ICE TEA



Chai Ice Tea image

Provided by Bobby Flay

Categories     beverage

Time 15m

Yield 6 servings

Number Of Ingredients 4

8 chai tea bags
1 cup whole milk
1/3 cup honey
Ice cubes

Steps:

  • Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.

ICED CHAI



Iced Chai image

Most iced chai lacks that burst of spice flavor that you taste in hot chai. This recipe overcomes that challenge in two ways, and gives you a spicy cup.

Provided by Leena Trivedi-Grenier

Categories     Cardamom     Ginger     Tea     Breakfast     snack     Drink     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Peanut Free     Vegetarian     Non-Alcoholic

Yield 4 Servings

Number Of Ingredients 9

32 green cardamom pods
1 tsp. black peppercorns
3 cups milk or plant-based milk
1 tsp. ground ginger
2 Tbsp. CTC Assam tea (such as Wagh Bakri, Red Label, Tea India, or 24 Mantra Organic)
3 Tbsp. plus 1 tsp. (or more) granulated sugar or jaggery
1 lb. ice (about 3½ cups)
Special equipment
A mortar and pestle

Steps:

  • Coarsely crush cardamom pods with a mortar and pestle, then partially grind seeds. Transfer to a plate. Grind peppercorns with mortar and pestle until about medium-coarse; transfer to same plate.
  • Rinse a medium pot (about 9" diameter) with water (this helps keep the milk from scorching). Combine milk, cardamom pods and seeds, pepper, and ginger in pot and bring to a rolling boil over medium heat, scraping sides and bottom of pot occasionally with a heatproof rubber spatula. When foam starts to rise, cook 20 seconds, scraping spices from sides of pot (some plant-based milks won't foam; simply cook 30 seconds from boiling). Reduce heat to low to allow foam to die down, then increase heat to medium-low and simmer, scraping bottom and sides of pot occasionally and adjusting heat as need to keep foam from rising, until milk is light tan in color from spices, about 2 minutes.
  • Stir in tea and simmer, scraping pot occasionally and adjusting heat as needed, until milk is deep tan and reduced by one third, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids with spatula. (Soak pot in hot water immediately to help with cleaning.) You should have 2 cups chai concentrate; return chai to pot and simmer another minute to reduce further if needed. Add sugar and stir until dissolved.
  • Place ice in a large heatproof bowl with a spout or a large heatproof pitcher. Immediately pour hot chai over ice. Stir until ice is almost completely melted (larger cubes may take longer), about 2 minutes. Taste chai and add up to 2 Tbsp. cold water or 1 Tbsp. simple syrup (dissolve 2-4 tsp. sugar in 2 tsp. warm water) if needed. Serve in glasses filled with fresh ice if desired.
  • Do ahead: Chai can be made 3 days ahead. Transfer to an airtight container; cover and chill.

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