Description
Introducing this copycat Starbucks iced chai latte. It’s flavorful, lightly sweet, and packed with all the aromatic notes of a traditional masala chai.
Ingredients
Scale
- ½ cup loose leaf black tea*
- 6 cardamom pods, crushed
- ¼ tsp ginger
- ¼ tsp salt
- 4 cups water
- ½ cup coconut sugar
- Vanilla cashew milk
Instructions
- Add the black tea, crushed cardamom pods, ginger, salt and water into a pot. Heat the tea on medium-high heat, and once it’s reached a roiling boil (about 5 minutes), turn the heat off immediately and let the tea steep for 7 minutes or according to package instructions.
- Add the coconut sugar to the bottom of a large jar and then strain the tea into the jar using a fine mesh sieve. Stir the tea until the coconut sugar is dissolved, taste and adjust sugar as needed. Keep in mind that once the tea cools, the sweetness and other flavors will be more prominent.
- Store the tea concentrate in a glass jar in the fridge overnight before using. Or pour directly over ice, followed by equal parts of the vanilla cashew milk (or really any creamy plant milk or even whole milk if you’re not dairy-free). Regardless if you pour this tea over ice or just drink it chilled, make sure to use equal parts tea concentrate and cashew milk.
Notes
The black tea you use is SUPER important! I highly recommend using Darjeeling loose-leaf tea; linking a good brand here. Darjeeling has the best full-bodied flavor which is perfect for an iced chai latte. However, if you can’t find Darjeeling, I’d recommend any English Breakfast loose-leaf tea. Quick note, don’t get Earl Grey as it’s flavored with bergamot and will ruin the overall flavor of the chai.