Iced Vanilla Chai Latte
This iced vanilla chai latte is made with double-strength chai and real vanilla syrup for a perfectly spiced, creamy coffee shop experience at home in just 5 minutes.
Equipment
- Small saucepan
- Heatproof mug or glass measuring cup
- Tall Glass
- Cocktail shaker or mason jar with lid
- Fine-mesh strainer (optional)
Ingredients
For the vanilla syrup
- 1 cup water
- 1 cup granulated sugar
- 1 vanilla bean (split) or 1 tbsp pure vanilla extract
For the latte
- 2 chai tea bags
- 1/2 cup boiling water
- 1/2 cup milk of choice
- 1-2 tbsp vanilla syrup (homemade or store-bought)
- ice (for serving)
- optional garnishes: cinnamon stick, star anise, nutmeg
Instructions
- Make the vanilla syrup: Combine water and sugar in a small saucepan. Split the vanilla bean lengthwise, scrape seeds into the pan, add the pod. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Remove from heat and cool. If using extract, stir it in after removing from heat. Store in a jar in the fridge for up to a month.
- Steep the chai concentrate: In a heatproof mug, pour 1/2 cup boiling water over 2 chai tea bags. Steep for 5 minutes (no longer). Remove bags and press gently with a spoon to extract the spiced liquid. Set aside.
- Flash-chill the chai: Pour hot chai into a cocktail shaker or mason jar filled halfway with ice. Shake vigorously for 15 seconds to cool quickly without over-diluting. (Alternatively, let it cool on the counter for 15 minutes.)
- Add vanilla syrup and milk: Strain out the ice from the shaker (if used). Add 1 tablespoon vanilla syrup for mild sweetness, or 2 tablespoons for a sweeter latte. Add 1/2 cup milk. Fill the shaker with fresh ice to the top.
- Shake hard for 10 seconds to aerate the milk and create a light froth.
- Pour and serve: Pour everything (ice and all) into a tall glass. Garnish with a cinnamon stick or dusting of cinnamon. Drink immediately for best texture.
Notes
Don't oversteep: 5 minutes is the sweet spot. Past 7 minutes, the tea turns bitter. Shaking isn't optional: It creates the froth and chills everything evenly. Taste the syrup first: Use real vanilla extract or a bean — imitation vanilla will make it taste like a candle. Batch it: For multiple servings, steep 8 tea bags in 2 cups boiling water, make 2 cups syrup, and shake individually for best foam.