Iced Chai Latte

Ingredients

• 2 sachets Masala Chai
• 4 oz water
• 8 oz milk of choice
• 1/2 oz - 5/8 oz 1:1 simple syrup (optional)

Directions

1. Bring spring or freshly drawn filtered water to a boil (212 degrees).
2. Pour 4 ounces water over 2 sachets of Masala Chai.
3. Steep 5 minutes.
4. Discard sachets and allow chai concentrate to cool to room temperature. Tip: for faster cooling, place the concentrate in the refrigerator for about 20 minutes.
5. Fill a 12 ounce glass with ice.
6. In a separate glass, combine the concentrate with cold milk.
7. Pour the mixture over ice.
8. Sweeten to taste with simple syrup.

• 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.