Classic Chai Latte Glacé

Here is my favorite chai latte glacé recipe, with a rich, spiced chai concentrate made from scratch, cold milk, ice, and a touch of honey for sweetness.

This iced chai latte is my go-to drink on warm summer afternoons when I need a little pick-me-up. I always keep a batch of the chai concentrate in my fridge so I can whip one up whenever the craving hits. Way better than spending five bucks at a coffee shop, right?

What Kind of Tea Should I Use?

For this iced chai latte, black tea is your base and it really matters which one you pick. Strong black teas like Assam or Ceylon work best because they can stand up to all those spices and won’t get lost when you add the milk. If you’re using tea bags, regular breakfast tea or English breakfast will do the job just fine. Loose leaf tea tends to give you a bolder flavor, but bags are more convenient and still taste great. Just make sure whatever black tea you choose is good quality since it’s the foundation of your drink – if the tea tastes weak or stale on its own, your chai latte won’t be as good as it could be.

Options for Substitutions

This iced chai latte is easy to customize based on what you have in your kitchen:

• Thé noir (Black tea): Black tea is really the base of a good chai, so I wouldn’t swap it out. But you can use loose leaf tea instead of tea bags – just use about 2 teaspoons and strain it after steeping.
• Cannelle (Cinnamon): A cinnamon stick gives the best flavor, but ground cinnamon works fine if that’s what you have. Just add it at the end of brewing so it doesn’t get too cloudy.
• Gingembre (Ginger): Fresh ginger has more punch, but ground ginger is a solid backup. If using ground, start with just a pinch since it’s more concentrated than fresh.
• Sirop d’érable ou miel (Maple syrup or honey): Both work great, but you can also use regular sugar, brown sugar, or agave syrup. Start with less and add more to taste since sweetness is personal.
• Lait (Milk): Any milk works here – dairy, oat, almond, coconut, or soy. Oat milk gives a nice creamy texture if you’re going plant-based.
• Anis étoilé (Star anise): This one’s optional anyway, so feel free to skip it. If you want that licorice-like flavor but don’t have star anise, try a tiny pinch of fennel seeds instead.

Watch Out for These Mistakes While Making

The biggest mistake when making iced chai lattes is steeping the tea for too long, which creates a bitter taste that even milk and maple syrup can’t mask – stick to 5-7 minutes max for the perfect balance.

Another common error is adding ice directly to hot chai, which waters down all those wonderful spices you just brewed, so always let your chai cool to room temperature first or make it the night before and refrigerate it.

To get the most flavor from your whole spices like cinnamon sticks and star anise, lightly crush them with the back of a spoon before steeping, and if you’re using fresh ginger, don’t skip peeling it since the skin can add an unwanted earthy taste.

Finally, remember that cold drinks need more sweetness than hot ones, so taste your chai after it’s chilled and add a bit more maple syrup if needed.

What to Serve With Iced Chai Latte?

An iced chai latte is perfect for pairing with breakfast pastries like croissants, muffins, or cinnamon rolls since the warm spices complement sweet baked goods so well. I love sipping on this alongside a slice of banana bread or some biscotti for dunking – the crunchy texture works great with the creamy, spiced drink. If you’re having it as an afternoon pick-me-up, try it with a simple butter cookie or shortbread, which won’t overpower the chai flavors. For a more filling option, this drink goes nicely with oatmeal or granola topped with fresh berries and a drizzle of maple syrup.

Storage Instructions

Store: You can make the chai concentrate ahead and keep it in the fridge for up to 5 days in a sealed jar or container. Just brew the tea with all the spices, let it cool completely, then strain out the spices and tea bags before storing. When you’re ready for a drink, just pour it over ice and add your milk.

Make Ahead: This is actually perfect for meal prep! I like to make a big batch of the spiced tea concentrate on Sunday and have it ready to go all week. You can even prep individual servings in mason jars with the concentrate at the bottom, then just add ice and milk when you want one.

Serve: For the best flavor, mix your chai concentrate with cold milk right before serving over plenty of ice. If you’ve stored it in the fridge, give it a good stir or shake before using since the maple syrup might settle at the bottom.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 90-140
• Protein: 2-5 g
• Fat: 1-6 g
• Carbohydrates: 18-26 g

Ingredients

For the chai concentrate:

• 1 tsp vanilla extract
• 1 small piece fresh ginger (about 1-inch, thinly sliced)
• 1 stick cinnamon (or 1/2 tsp ground, freshly ground preferred for more flavor)
• 4 whole cloves
• 1 1/4 cups water
• 2 black tea bags (I use Twinings English Breakfast)
• 1 whole star anise (optional, adds subtle licorice notes)
• 2 tbsp maple syrup (or honey, for a lighter sweetness)

For serving:

• Ice cubes or crushed ice
• Milk or plant-based milk of choice (whole milk creates the creamiest texture)

Step 1: Prepare the Spice and Tea Base

• 2 black tea bags
• 1 stick cinnamon
• 1 small piece fresh ginger, thinly sliced
• 4 whole cloves
• 1 whole star anise

Combine the black tea bags, cinnamon stick, thinly sliced ginger, whole cloves, and star anise in a medium saucepan.

This preparation ensures all your aromatics are ready to bloom together and release their flavors efficiently.

I like to slice the ginger thin so it infuses more quickly and evenly throughout the tea.

Step 2: Brew the Chai Concentrate

• 1 1/4 cups water
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• spice and tea mixture from Step 1

Add the water, maple syrup, and vanilla extract to the saucepan with the spices and tea bags.

Heat over medium heat for 5 minutes until the mixture is steaming and fragrant but not at a rolling boil—this gentle heat allows the spices to infuse without becoming bitter.

After heating, remove from heat and let steep undisturbed for 10 minutes.

This resting period is crucial for developing the full chai character; I always set a timer to resist the urge to stir it, which can cloud the final brew.

Step 3: Strain and Cool the Concentrate

• brewed chai mixture from Step 2

Pour the brewed chai through a fine-mesh strainer into a heat-safe container, discarding the tea bags and spices.

Let the concentrate cool to room temperature, about 10-15 minutes.

For faster cooling, you can pour it into a shallow bowl or place the container in an ice bath, stirring occasionally.

Step 4: Assemble and Serve

• Ice cubes or crushed ice
• cooled chai concentrate from Step 3
• Milk or plant-based milk of choice

Fill a tall glass with ice cubes or crushed ice.

Pour the cooled chai concentrate over the ice, then add milk to taste—I typically use a 1:1 ratio of chai to milk, but adjust based on how strong you like it.

Stir gently to combine, and serve immediately.

The ice will keep the drink perfectly chilled while the milk creates a beautiful, creamy swirl through the spiced tea.