From the coastlines of Chennai to the streets of Calcutta to the tech industry in Mumbai, chai is the national drink of India, equally enjoyed by individuals from all walks of life. Below we show you how to make an Iced Chai Latte using our No. 33 Masala Chai. Start by making your own chai concentrate, then simply incorporate with milk to enjoy this piquant beverage any time of day.
- 2 sachets of No. 33 Masala Chai
- Freshly drawn filtered water just off the boil
- 8 ounces milk of choice
- Simple syrup (optional)
- Pour 3-4 ounces of boiling water over two sachets to create a concentrate. Steep for 5 minutes and remove the sachets.
- Allow the chai concentrate to cool to room temperature. Tip: for faster cooling, place the concentrate in the refrigerator for about 20 minutes.
- Fill a 12 ounce glass with ice.
- In a separate glass, combine the concentrate with cold milk.
- Pour the mixture over ice.
- Sweeten to taste with simple syrup.
Using Loose Leaf
To make an Iced Chai Latte with our loose leaf Masala Chai, use 2 rounded teaspoons of chai blend in place of the sachets. Pour boiling water directly over the loose leaves and steep for 5 minutes. Strain the concentrate into a new glass (in which you will also add your milk), then discard the steeped leaves. Follow steps 2-6 above to finish.
- We recommend making the chai fresh; however, you can store it covered and refrigerated for up to 2 days. Note that all quality teas may cloud when refrigerated.
- To make larger batches of concentrate, scale up the recipe proportionately.
- To give extra spice to your Iced Chai Latte recipe, add a bit of fresh ginger juice to taste.
- Rather than using a separate glass to combine your concentrate and milk, pour both into a cocktail shaker to mix. Feel free to add a splash of rum or Bailey's if you are so inclined.
- You are welcome to pour the concentrate directly over cold milk on ice without first mixing the two in a separate glass. Be sure to combine generously for best flavor.
Our Masala Chai
Our No. 33 Masala Chai is a classic, timeless recipe made from the best teas and spices we can find. The foundation of this blend is an assertive, astringent and malty Second Flush Black tea from the Assam river valley in North Eastern India. From there we add traditional masala spices: ginger root, cassia, black peppercorns, cardamom and cloves. For a unique touch, we incorporate a pinch of pink peppercorns, and to enhance the spice notes we add a dash of black pepper and cardamom oils.
There are many benefits to making a chai concentrate at home. By making your own cafe-quality concoction, you can sweeten it to your own taste and customize each step to your exact liking. Our recipe is merely a suggestion - if you want a stronger beverage, add more tea. The process of making an Iced Chai Latte may be more simple than you imagine, and the taste will be incomparably fresh and delicious.