Iced Chai Latte

Double this recipe for more servings. The honey syrup and prepared chai will both keep for at least a week in the refrigerator.

Quick Steeping: If you need to speed up the steeping process, bring 2 cups of water to a boil, remove from heat, and add the tea bags. Steep for 10 to 20 minutes. Remove the tea bags and add the remaining 2 cups of water. Cool to room temperature, then transfer to the fridge to cool completely.

Homemade Chai Blend: If you prefer to make your own chai blend instead of using tea bags, follow the instructions above for Quick Steeping and use the blend of black tea and spices recommended in this recipe for Homemade Chai.

  • Prep time: 5 minutes
  • Steeping time: 4 to 12 hours
  • Yield: 4 servings


For the iced chai:

  • 4 tea bags of chai
  • 1 quart water

For the honey syrup:

  • 1/4 cup honey
  • 1/4 cup water

To serve:

  • Milk, any kind


1 Steep the tea: Combine the tea and water in a quart-sized jar.

Cover and let steep at room temperature for at least 4 hours or up to 12 hours. The tea will become stronger and more infused the longer it stands.

2 Make the honey syrup: Combine the honey and water in a small glass container. Microwave for 30 seconds. Stir to dissolve the honey.

Allow to cool, then cover and refrigerate until needed. (Honey syrup will keep for about a week.)

3 Remove the tea bags: Once the tea has infused to your liking, remove the tea bags. The tea is ready to be used immediately, or cover and refrigerate for a week or more.

4 Assemble an iced chai latte: Place a few ice cubes in a glass. Pour 1 to 3 teaspoons of honey syrup over the ice cubes. Fill the glass with a cup or so of iced chai and top with as much milk as you like.

Stir to combine and taste. Add more honey syrup or milk, if desired.

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  • Da Punk

    You can make it completely from scratch and even organic, if you are an experimental foodie like I am. Use Darjeeling tea (like St. Dalfour’s Organic Darjeeling) for authenticity, but any black tea will suffice, then add spices as you like. Typical spices include, but are not limited to: Cinnamon, nutmeg, cardamom, cloves, anise, black pepper and even ginger in some. I typically use the first 4 spices (in that order of most to least) and a little raw sugar (I like the subtle molasses flavor), but honey works too, or other low glycemic sweeteners like coconut sugar or date palm sugar. Once you find your personal favorite blend, it’s easy to make a large batch and have it on hand.

  • Johanna

    This is AMAZING! I am quite picky with my chai but this recipe is easy, simple and delicious! No more $6 mornings!


  • acp.henderson

    Amazing 10/10


  • Summer

    I love drinking the Starbucks version of this, but didn’t want to keep buying it or leave the house if I want it- this was the perfect solution! I tried it the first time using store chai tea, but it seemed like the cold brewing kept it a little weak on the chai taste, but still was great! The second time I made this I made my own chai tea mix and used 6 bags instead of 4 which was just there right amount of flavor! A winner in my book. Especially since honey is my favorite sweetener! :D Thanks for sharing this wonderful recipe!

  • Lauren N

    Loved this recipe! I added whipped cream and a bit of ground cinnamon as a garnish and it was a crowd favorite:)


  • Renee

    I love the idea of cold-brewing the tea, but I found that even after 12 hours, it was still a bit weak. Adding in the milk made it even weaker. As you suggested, I think I’ll try this again but maybe use 6 or 8 tea bags to make it have more chai flavor.
    That being said, the honey/water mixture is KEY!!! This is exactly what I’ve been looking for. I’ve made chai concentrates where I try to sweeten with honey by dissolving the honey in the tea while it’s hot, but then it turned goopy a day later and all the spices were stuck to it and it was kind of gross. Your method has worked perfectly and is exactly what I’ve been needing! I also like being able to adjust the amount of sweetness in each serving. 5/5 for that alone :)
    I’ll definitely try upping the amount of chai (and probably making chai ice cubes too). Thank you for this recipe!!



    Sipping this right now in 90 degree weather, trying to muster the energy to make another batch for tomorrow! Thanks for the great recipe! I used a little half and half… It’s wonderful.


  • Liz

    I’m a little late here but read the post and then was inspired to dig through my recipes and find this concentrate recipe. Can’t remember where I found it and it was before I started including a link, but:

    4 1/2 cups boiling water
    1 stick cinnamon
    1 finger sized piece of fresh ginger chopped (I muddle it also to release the oils)
    7 whole cardamom pods
    2 whole star anise
    10 whole cloves
    4-8 black peppercorns
    1/2 tsp nutmeg
    1 tsp orange zest (I often don’t have an orange and leave this out)
    10 tsp or bags tea (I use rooibos which is naturally decaf but I think has a good “tea” flavor)
    1/3 cups brown sugar (original recipe calls for 2/3 cups which I think is too sweet)
    1 T Honey
    1 T Vanilla

    I pour water over all and let steep for 20-30 minutes, remove teabags and refrigerate for 8 hours with the spices. Then strain. 1 part concentrate and 1 part milk or to taste.

    • Emma Christensen

      Thanks, Liz!

    • Sandy S.

      Liz – Have to say thank you for this recipe! I now have a lovely way to use up many of these spices, which tend to hang out in the spice drawer for years! With Emma’s inspiration on heating the honey in water, I have also found a way to use every last bit of honey from the honey jars! I had 3 of them hanging around with maybe 2 T. clinging to the sides of each. As the bottles were plastic, I added 1-2 T, of the hottest tap water and swirled it around to loosen the honey. Worked like a charm! I then added it directly to the iced chai in the cup, a little at a time until I was happy with the sweetness. I have sent out the word that spices and honey would be welcome as Christmas and birthday gifts! :)

  • Arjun

    You need to try ṭhanḍai instead of iced chai.

  • Judy Stenson

    I’ve been making iced chai tea for a couple of years, but never thought to cold brew it. I’m going to try that next time. Instead of adding milk, I use a non-dairy French vanilla creamer. It works better for those of us with a dairy intolerance.

  • Sandy S

    Thank You Emma! I keep ‘sun-tea’ of one kind or another going all summer long in 3 tall glass pitchers I inherited from my mother. 1 is for ‘making’, 1 is for cooling, and 1 is for drinking! I have a pitcher of you chai latte ‘making’ right now on a sunny porch step. Can’t wait to try it! Thank for the tip on the honey syrup. Good to know. I make ‘tea ice cubes’ for my iced tea. They might be good to add to the iced chai, too?! My other current favorite this summer is iced peppermint/green tea with simple syrup. Cheers!