Iced Chocolate Chai Recipes

ICED CHAI

Steps:

• Add the water to a large pot and bring it to a boil. Remove the pot from the heat, add the tea bags and let steep for 10 minutes.
• Remove the tea bags and stir in the remaining ingredients. Pour into a pitcher and chill until cold. Serve over ice.

CHOCOLATE CHAI

Steps:

• Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
• Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.

ICED CHOCOLATE CHAI

Steps:

• In medium saucepan, combine all ingredients; bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, whisking occasionally.
• Remove from heat; let stand 10 minutes. Strain mixture. Refrigerate until chilled.

CHOCOLATE CHAI TEA

Steps:

• In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.
• Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

CHOCOLATE CHAI FRAPPES

Steps:

• Place tea bags in a small bowl; add boiling water. Let stand for 15 minutes or until lukewarm., Discard tea bags. Pour tea into a blender; add the milk and ice. Cover and process for 30 seconds or until slushy. Pour into chilled glasses. Sprinkle with dashes of cinnamon and nutmeg; serve immediately.

ICED CHAI

Steps:

• Coarsely crush cardamom pods with a mortar and pestle, then partially grind seeds. Transfer to a plate. Grind peppercorns with mortar and pestle until about medium-coarse; transfer to same plate.
• Rinse a medium pot (about 9" diameter) with water (this helps keep the milk from scorching). Combine milk, cardamom pods and seeds, pepper, and ginger in pot and bring to a rolling boil over medium heat, scraping sides and bottom of pot occasionally with a heatproof rubber spatula. When foam starts to rise, cook 20 seconds, scraping spices from sides of pot (some plant-based milks won't foam; simply cook 30 seconds from boiling). Reduce heat to low to allow foam to die down, then increase heat to medium-low and simmer, scraping bottom and sides of pot occasionally and adjusting heat as need to keep foam from rising, until milk is light tan in color from spices, about 2 minutes.
• Stir in tea and simmer, scraping pot occasionally and adjusting heat as needed, until milk is deep tan and reduced by one third, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids with spatula. (Soak pot in hot water immediately to help with cleaning.) You should have 2 cups chai concentrate; return chai to pot and simmer another minute to reduce further if needed. Add sugar and stir until dissolved.
• Place ice in a large heatproof bowl with a spout or a large heatproof pitcher. Immediately pour hot chai over ice. Stir until ice is almost completely melted (larger cubes may take longer), about 2 minutes. Taste chai and add up to 2 Tbsp. cold water or 1 Tbsp. simple syrup (dissolve 2-4 tsp. sugar in 2 tsp. warm water) if needed. Serve in glasses filled with fresh ice if desired.
• Do ahead: Chai can be made 3 days ahead. Transfer to an airtight container; cover and chill.