You know that moment? When it’s 2 PM. The sun’s high. Your brain’s checked out. And all you want is something cold, sweet, spiced—but not too sweet—and fancy enough to feel like a treat, but easy enough you don’t have to put on real pants for it?
Yeah. That’s the iced vanilla chai latte calling your name.
Not the overpriced one from the coffee chain with the long line and the barista who definitely judged your order. Nah. I’m talking about the one you make at home. Fast. With stuff you probably already have. And zero shame involved when you refill the glass three times.
This isn’t just a copycat recipe. It’s better. Because it’s yours. You control the sugar. The spice. The milk. The chill. And honestly? It tastes like summer in a cup, but also cozy fall vibes. Weird, right? But good.
Let’s get into it.
What You’ll Need (And Why Each Thing Matters)
Don’t just toss stuff together. Let’s talk about what goes in and why it’s there.
2/3 cup very strongly brewed chai tea
This is the backbone. Not weak tea. Not “I’ll just steep one bag and call it a day” tea. Strong tea. Double the leaves, half the water, or steep two bags twice as long. You need that bold flavor to punch through the ice and milk. Otherwise, it’ll taste like sadness and lukewarm regret.
1/2 cup milk (any kind)
Dairy? Cool. Almond? Great. Oat milk? Oh, yes please. Coconut? Even better for that creamy tropical twist. Milk adds smoothness. It cuts the spice just enough. Makes it drinkable, not like you’re sipping a cinnamon stick. Pick what you like. No dairy police here.
1 tbsp sweetener (optional, but let’s be real)
You can skip it. Sure. But… why? A little sweetness brings everything together. It’s like the glue. Without it, the spices feel loud. The vanilla hides. The tea’s too sharp.
Use honey if you’re into that earthy vibe. Maple syrup for depth. Sugar if you’re old-school. Or monkfruit/simple syrup if you’re watching sugar. Just—taste as you go. Don’t dump it all in at once. You can always add more. Can’t take it back.
1/4 tsp vanilla extract
Not vanilla flavoring. Not that weird clear liquid. Extract. Real stuff. This is what makes it vanilla chai. Not just chai. It adds warmth. A little sweetness without sugar. A cozy hug in liquid form. Don’t skip it.
Ice
Obvious? Maybe. But important. Use fresh ice. Not the sad, melted cubes from yesterday’s water glass. You want it cold. Crisp. Frosty. So when you pour, it fizzes slightly and the glass sweats like it’s nervous. That’s the vibe.
Can I Add Extra Spices? (Spoiler: Yes. And You Should.)
Look. Store-bought chai tea is fine. But if you want to level up? Toss in a pinch of something extra.
A little cinnamon? Yes. Always.
A tiny pinch of cardamom? Oh, that floral kick? Divine.
Cloves? One tiny one. Just one. They’re strong. Like, “I will dominate your drink” strong.
Ginger? Fresh grated? Even better. Adds a little zing.
But here’s the trick: don’t boil them in the tea. Steep them. Let the hot water do the work. Then strain. You want flavor, not spice chunks in your teeth.
Or—pro move—make a chai concentrate. Brew a big batch with extra spices, cool it, store it. Then just pour and go. Lazy genius.
How to Make an Iced Vanilla Chai Latte
Alright. Let’s do this. Step by step. No rush. You’ve got this.
Brew That Tea Like You Mean It
Grab your chai tea. Use bags or loose leaf. Double the amount you usually do. Steep in hot water for 5–7 minutes. Longer if you’re feeling wild. You want it dark. Bold. Like it has something to prove.
Then—let it cool. Either leave it out for 10 mins or pop it in the freezer for 5. Don’t pour hot tea over ice. That’s how you get watery, sad lattes. Cool tea + ice = perfect chill.
Pour Into a Glass Full of Ice
Grab a tall glass. Fill it with ice. Like, all the way. Not half. Not “a few cubes.” Pack it.
Then pour that cooled, strong chai over it. Watch it crackle. That sound? That’s happiness.
Add Milk, Sweetener, and Vanilla
Now—milk. Pour in that 1/2 cup. Almond, oat, dairy, whatever makes you happy.
Then the vanilla. Just a splash.
Then the sweetener. Start with half. Stir. Taste. Add more if you want.
Stir again. Gently. Like you’re mixing a potion. Because, honestly? You kind of are.
Taste. Adjust. Maybe Add Whipped Cream (No Shame)
Sip.
Is it too strong? Add a splash more milk.
Too sweet? Next time, less sugar.
Not spiced enough? Remember that extra pinch of cinnamon next round.
Perfect? Great. Now—top with whipped cream if you’re feeling extra. A dusting of cinnamon on top? Yes. For the ‘gram. For your soul.
Tips From Me
- Make it ahead. Brew a big batch of strong chai, cool it, store in the fridge. Then when you want a latte, just pour, add milk, go.
- Use a mason jar. Looks cute. Shakes well. Easy to clean.
- Try it with cold brew chai. Yeah, that’s a thing. Steep tea in cold water overnight. Smoother. Less bitter.
- No vanilla extract? Nope, don’t sub with nothing. But if you have vanilla syrup? Use that. Just reduce the sweetener.
- Too cold? Warm version is just as good. Skip the ice, warm the milk, pour hot tea in. Cozy city.
Can I Make a Batch and Store It?
Yes. And you should.
Mix a big jug:
- 3 cups strong brewed chai (cooled)
- 1.5 cups milk
- 3–4 tbsp sweetener (adjust to taste)
- 1 tsp vanilla extract
Stir it all together. Pour into a pitcher. Keep it in the fridge for up to 3 days.
When you want one? Fill a glass with ice. Pour. Done.
No fuss. No cleanup. Just instant joy.
(Pro tip: Keep the whipped cream separate. Nobody likes soggy whipped cream.)
Iced Vanilla Chai Latte Recipe
This Iced Vanilla Chai Latte is what happens when cozy meets cool. It’s spiced chai tea kissed with sweet vanilla and creamy milk, poured over ice like summer in a glass. No fancy barista skills needed. Just strong tea, a splash of milk, and a little sweetness if you're feeling it. It’s the kind of drink that makes a regular Tuesday feel like a slow morning with good vibes. Sip it on the porch. Sip it in your pajamas. Sip it while pretending you’re at a café that charges $7 for this exact thing.
ingredients
Instructions
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Brew a strong cup of chai tea. Use a tea bag or loose leaf—just make it bold. Let it cool to room temp or chill it in the fridge for 10 mins.
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Pour the cooled chai over a glass full of ice. Pack that ice in—this is iced for a reason.
-
Add the milk, sweetener, and vanilla extract.
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Stir well until everything’s mixed and cold.
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Taste it. Adjust. Want more vanilla? More sweet? Go for it. This is your latte, your rules.
-
If you’re feeling fancy, top with whipped cream and a dusting of cinnamon.
-
Sip slowly. Smile. Repeat tomorrow.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 2g4%
- Sodium 60mg3%
- Total Carbohydrate 14g5%
- Sugars 12g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No chai tea? Make a quick version: steep black tea with a pinch of cinnamon, ginger, and a dash of milk. Not perfect, but works in a pinch.
- Want it stronger? Use less milk or more tea.
- For a keto-friendly version: use unsweetened almond milk, monkfruit sweetener, and skip the sugar.
- Make a batch of strong chai and keep it in the fridge for 3 days. Mix with milk and vanilla whenever you need a fix.
- Skip the sweetener if you like it less sweet. Or add more if you’re living your best sugar life. No judgment here.
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Frequently Asked Questions
Can I make a concentrated version of this Iced Vanilla Chai Latte to save time during busy mornings?
Yes—and it’s a total game-changer. Brew a stronger batch of chai (double the tea bags or loose leaf) and let it cool. Store it in a jar in the fridge for up to 4 days. When you're ready, pour 1/2 cup of the concentrate into your glass, add milk, vanilla, sweetener if you want, and ice. It cuts prep time to under 2 minutes. Think of it like coffee ice cubes, but for chai lovers who hate waiting.
What if I don’t like black tea? Is there a way to keep the chai flavor without the caffeine or bitterness?
Totally valid. Try using a rooibos chai blend instead of traditional black tea. It’s naturally caffeine-free, has that earthy-sweet base, and still carries the spices like cinnamon and cardamom beautifully. Just brew it strong, same as you would regular chai. You’ll still get that warm, spiced depth—no jitters, no bitterness, just smooth sipping energy (or lack thereof, if that’s your goal).
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