Tasty Chai Latte Frappe

Here is my favorite chai latte frappe recipe, with a creamy blend of spiced chai tea, cold milk, ice, and a touch of sweetness that tastes just like the coffee shop version but costs way less.

This frappe has become my go-to afternoon pick-me-up, especially on warm days when I want that chai flavor but don’t feel like drinking something hot. I make a big batch and keep it in the fridge so I can blend one up whenever I need a quick caffeine boost.

What Kind of Chai Latte Concentrate Should I Use?

For this recipe, I used Tazo Classic Chai Latte Concentrate because it’s easy to find at most grocery stores and has a nice balance of spices. That said, you can absolutely use other brands like Oregon Chai or even a homemade chai concentrate if you have the time to make it. The concentrate is different from regular chai tea bags – it’s much more potent and already sweetened, which is exactly what you need for a frappe. If you can only find chai tea bags, you’ll want to brew a very strong batch and add extra sweetener to get that same rich, spiced flavor that makes this drink so good.

Options for Substitutions

This frappe is easy to customize based on what you have in your kitchen:

• Chai latte concentrate: If you don’t have Tazo concentrate, you can brew 2 strong chai tea bags in ¼ cup hot water, let it cool, then add 2 tablespoons of sugar. Other chai concentrate brands work great too.
• Milk: Any milk works here – whole, 2%, oat, almond, or soy milk all blend up nicely. Keep in mind that non-dairy options might make the drink slightly less creamy.
• Frappuccino base syrup: Don’t have this specialty ingredient? Mix 1 tablespoon of simple syrup with ¼ teaspoon of xanthan gum, or just use plain simple syrup for a slightly thinner consistency.
• Heavy cream: You can use half-and-half or whole milk instead, though your frappe won’t be quite as rich and creamy. For a lighter version, skip it altogether.
• Vanilla syrup: Regular vanilla extract works in a pinch – just use ½ teaspoon mixed with 1 tablespoon of simple syrup or sugar. You can also leave it out if you prefer a less sweet drink.

Watch Out for These Mistakes While Making

The biggest mistake when making a chai latte frappe is adding the ice all at once, which can jam your blender and leave you with chunky, uneven texture – instead, start by blending the chai concentrate, milk, and syrups first, then gradually add ice cubes while the blender is running.

Another common error is using regular milk instead of cold milk straight from the fridge, since room temperature ingredients will melt your ice too quickly and water down your drink.

To get that smooth, creamy consistency you’re after, blend for at least 30-45 seconds until you can’t hear any ice chunks rattling around, and if your frappe seems too thick, add a splash more milk rather than water to keep the flavor strong.

For the whipped topping, make sure your heavy cream is very cold before whipping, and don’t skip the pinch of cinnamon on top – it balances the sweetness and brings out the chai spices.

What to Serve With Chai Latte Frappe?

A chai latte frappe pairs perfectly with breakfast pastries like cinnamon rolls, blueberry muffins, or a buttery croissant – the warm spices in the chai really complement sweet baked goods. If you’re having it as an afternoon pick-me-up, try it alongside a slice of banana bread or some biscotti for dipping. For a more substantial pairing, this frappe goes great with a breakfast sandwich or avocado toast, since the sweet and spicy flavors balance out savory morning foods. You could also enjoy it with some shortbread cookies or a piece of coffee cake for a nice treat.

Storage Instructions

Best Fresh: This frappe is definitely best enjoyed right away while it’s cold and frothy. If you need to save some for later, you can store it in the fridge for a few hours, but keep in mind the ice will melt and it won’t have that same thick, slushy texture anymore.

Make Ahead: While you can’t really prep the whole drink ahead of time, you can definitely set yourself up for success. Mix the chai concentrate, milk, and syrups together and keep that in the fridge for up to 3 days. When you’re ready for your frappe, just blend it with fresh ice and top with whipped cream.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 220-270
• Protein: 3-5 g
• Fat: 10-14 g
• Carbohydrates: 29-36 g

Ingredients

For the blended beverage:

• 1 cup ice cubes (about 8-10 cubes)
• 1 tbsp homemade frappuccino base syrup (or store-bought if preferred)
• 1/2 cup Tazo Classic Chai Latte concentrate
• 1/3 cup whole milk (or any milk alternative you prefer)

For the topping:

• 1/4 cup heavy whipping cream (chilled, for best whipping results)
• 1 tbsp vanilla syrup
• Pinch ground cinnamon (freshly ground preferred for more flavor)

Step 1: Prepare the Whipped Cream Topping

• 1/4 cup heavy whipping cream
• 1 tbsp vanilla syrup

Pour the chilled heavy whipping cream into a mixing bowl and add the vanilla syrup.

Using an electric mixer or whisk, beat the mixture on medium-high speed until soft peaks form—this should take about 1-2 minutes.

The cream should be fluffy and hold its shape but still be slightly pillowy.

I like to chill the bowl beforehand because cold equipment helps the cream whip faster and hold its texture better.

Set aside while you prepare the frappe base.

Step 2: Blend the Frappe Base

• 1/2 cup Tazo Classic Chai Latte concentrate
• 1/3 cup whole milk
• 1 cup ice cubes
• 1 tbsp homemade frappuccino base syrup

Add the Tazo Classic Chai Latte concentrate, whole milk, ice cubes, and frappuccino base syrup to your blender in that order.

Start blending on low speed for about 10-15 seconds to break down the ice slightly, then increase to high speed and blend for another 20-30 seconds until the mixture is completely smooth and creamy with no visible ice chunks.

The result should be thick and frosty, not watery—if it’s too thick, you can add a splash more milk.

Step 3: Assemble and Serve

• blended frappe base from Step 2
• whipped cream mixture from Step 1
• Pinch ground cinnamon

Pour the blended chai frappe from Step 2 into a tall glass, filling it about three-quarters full.

Top generously with the whipped cream mixture from Step 1, using a spatula or spoon to mound it slightly above the rim of the glass.

Finish with a light sprinkle of freshly ground cinnamon across the top.

I find that using freshly ground cinnamon makes a noticeable difference in flavor compared to pre-ground—it gives you a warmer, more aromatic spice note that really complements the chai.