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Two tall glasses filled with frothy iced masala chai. A brown hand grabbing one glass of chai. Chai masala or chai spices in the top right hand side of the photo.

Iced Masala Chai

Shri Repp
This creamy cup of iced Indian masala chai is a spice-forward cool drink for hot summer evenings that can easily be made in large batches.
5 from 1 vote
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Cook Time 15 minutes
Course Drinks
Servings 2 .5 cups

Equipment

Ingredients
 

  • 1 cup water
  • 1.5 teaspoons store bought or homemade chai masala
  • 1 tablespoon loose leaf black CTC tea
  • 3 tablespoons sugar plus more to taste
  • 1.5 cups whole milk
  • Ice

Instructions
 

  1. Bring 1 cup water to a boil in a small saucepan on medium-high heat. Add 1.5 teaspoons store bought or homemade chai masala masala, 1 tablespoon loose leaf black CTC tea, and 3 tablespoons sugar and allow the spices and tea to steep together for ~5 minutes.
  2. Reduce the heat to medium. Add 1.5 cups whole milk and stir. Allow the milk to boil, foam, and rise, which should take 7-9 minutes. Once it starts to rise, turn off the heat. It is important to keep a close eye on the pot or the milk may overflow.
  3. Taste the chai to make sure the chai is sweet enough. It is alright if the chai is slightly sweeter at this point as the perceived sweetness of the drink will diminish once it is cooled. If the chai isn't sweet enough, add sugar in 1 teaspoon increments and allow the sugar to melt into the chai before adding another teaspoon.
  4. Using a tea strainer, strain the tea into a heatproof container with a lid. Move the chai to the fridge and allow to cool completely for 1-2 hours.
  5. When ready to drink, add a scoop full of ice cubes and pour chai over ice. Recipe should result in 2-4 servings of iced chai.
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