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.
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.
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.
Alright. Let’s do this. Step by step. No rush. You’ve got this.
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.
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.
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.
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.
Yes. And you should.
Mix a big jug:
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.)
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.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
