Andy has made a lot of iced chai. More than he'd care to count! This is the recipe he kept coming back to - tried, tested, and poured over ice more times than we can remember. This recipe is exactly the same as the one you already make — same blend, same Loka, same spice. You just let it cool first. That's genuinely all there is to it.
The perfect iced chai recipe?
What you need
- 2 tbsp Loka Chai blend
- Water + milk, 50:50 — oat milk if you want it creamier
- Sweetener to taste: honey, jaggery, or sugar
How to make it:
Brew your chai as normal. Two tbsp of blend, equal parts water and milk, up to 600ml in your Loka Chai Maker. Nothing changes here.
Sweeten a little more than usual. Iced chai tastes flatter than hot — the cold dulls sweetness and the ice dilutes as it melts. Add roughly 50% more than your usual amount. Honey works especially well, jaggery gives a deeper note, sugar does the job. Go a little heavier than your instinct. You'll thank yourself.
Cool it down. Leave it at room temperature for about 90 minutes. In a hurry? Pour into a separate vessel and sit it in a bowl of cold water. Ready in 15 minutes.
Refrigerate. Once cooled, place in the fridge for 60 minutes. You want it properly cold.
Pour over ice. Fill a tall glass with ice, pour the chai over it. Done.
A few notes
- On oat milk: it holds its creaminess when cold in a way regular milk doesn't quite manage. Worth the swap.
- On sweetness: this is the one thing people underdo. A generous pour of honey (more than feels right) is the move. The ice takes care of the rest.
- On making a jug: this recipe scales. Make a big batch, keep it in the fridge, pour all afternoon. Iced chai is better shared.
