Iced Chai Tea Latte

A hand holds a small pitcher, pouring plant milk into a glass with ice and tea in it. A jar is full of contracted tea behind it.

Add some summer to your chai with this vegan iced chai tea latte. You can use green or black tea, along with the best chai spices and plant-based cream for a refreshing, creamy summertime beverage!

Course Drinks

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 69kcal

Author Marly McMillen

Equipment

Medium Saucepan

Ingredients

3 cups water plus additional for refills
1 nutmeg pod*
½ cinnamon stick
2 teaspoons cardamom pods*
1 teaspoon whole allspice pods*
1 teaspoon star anise seeds*
1 inch piece of fresh ginger peeled and chopped
1 inch piece of fresh turmeric peeled and chopped
3 green or black tea bags
Optional: 1 - 3 tablespoons agave, maple syrup, or non-calorie sweetener such as stevia
2 cups dairy-free milk of choice

Instructions

Pour the water into a lidded jar, such as a large mason jar.
Place the nutmeg bean on a cutting board and use a nutcracker to gently press it open. Once open break it into chunks and place in the water.
Place the cinnamon stick in the water.
Gently press the cardamom pods with the nutcracker or the bottom of a cup to gently press them to open up a little. Add to the water. Repeat with the allspice pods.
Add the star anise seeds to the water.
Use the backside of a spoon to peel the skin off the ginger. Chop into chunks and add to the water.
Use the backside of a spoon to peel the skin off the turmeric root. Chop into chunks and add to the water.
Add the tea bags. Place the lid on the jar and either refrigerate or place in the sun to let simmer. I was enjoying a glass of Iced Chai Tea after the jar sat in the sun for only 20-25 minutes. If you choose to refrigerate your tea, it might take a little longer. I also continued refilling the jar with fresh water, up to 5 times!**
Optional: add sweetener of choice. I find just a small drizzle of maple syrup or agave is great. Or you can use a non-calorie sweetener like stevia or monkfruit.
When you're ready serve, fill up a glass with ice. Pour the tea concentrate about half way up the glass. Add the milk until you get the right consistency. Add sweetener of your choice.

Notes

* You can buy fresh/whole spices at places like farmer's markets, Asian markets, and health food stores such as Sprouts, Natural Grocers, and Whole Foods.

** I refilled my mason jar up to 5 times. I replaced the green tea bags every couple of refills and I removed the cardamom pods after a couple of refills because their flavor became more "biting". I kept my jar with the lid on in the fridge in between uses to help preserve the chai flavors.

Note: If you prefer, you can substitute chai tea bags of choice to make your chai tea concentrate.

For the milk, I recommend creamy non-dairy milk, like coconut milk, cashew milk, pecan milk, or soy milk. Vegan creamers work very well here too!

Nutrition