Iced Chai

Iced Chai

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Vicki Butts (lazyme)


Chai is the Hindu word for tea. The recipe was a royal secret in the ancient courts of India and Siam, and legend says that chai was invented by a king. The offering of a beverage to guests in one’s home is mandatory etiquette in the region. Chai, with its creamy texture and flavor, is the number one choice in India.

This recipe is a simple version, but tasteful and true in spirit to a spiced chai you might find in Southwest Asia. And it’s a lot cheaper than that found in most coffee bars.


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10 Min
10 Min
Stove Top


  • 2 c
  • 1/4 c
    daarjeeling tea leaves, or ceylon, or 5 regular-size tea bags
  • 1 c
  • 1 c
    half and half (low fat is okay)
  • 1/4 tsp
    ground cardamom
  • 3
    cloves, crushed
  • 2
    black peppercorns, crushed
  • 1/8 tsp
    ground cinnamon
  • 1/8 tsp
    ground ginger
  • 1/4 c
    sweetened condensed milk

How to Make Iced Chai


  1. In a medium-size saucepan, bring the water to a gentle boil.
  2. Stir the tea leaves into the water. Reduce the heat to medium-low and simmer for 5 minutes.
  3. Add the milk, half-and-half, cardamom, cloves, peppercorns, cinnamon, and ginger.
  4. Increase the heat and bring to a full boil, being careful not to let the milk boil over.
  5. Remove from the heat and strain through a fine-mesh strainer into a heatproof container.
  6. Stir in the condensed milk.
  7. Let cool, then chill and serve over ice.
  8. Note:
    To crush the peppercorns and cloves, use the edge of a sauté pan. For even fresher, bolder flavors, use whole cardamom seeds ground in a spice grinder or mortar and pestle.

    For a variation, try adding 1/4 teaspoon pure vanilla extract with the condensed milk.

Printable Recipe Card

About Iced Chai

Course/Dish: Non-Alcoholic Drinks
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Indian
Other Tag: Quick & Easy

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