Indian Chai Iced Coffee Recipes

INDIAN CHAI ICED COFFEE

Steps:

• In a saucepan, add ginger, cloves, anise and cardamom to the cups of water.
• Break the cinnamon stick and add it to the mixture.
• Heat over medium heat until the water boils, then reduce the heat to a simmer and cook for about 15 minutes.
• Add the coffee, stir, and let steep, off the heat, for about 5 minutes.
• Using a fine meshed filter or cheesecloth, pour the coffee through and into a bowl.
• Pour the strained coffee into a clean saucepan and add the honey, sugar and milk and heat almost to boiling then remove the pan from the heat, pour into a heat-proof pitcher, cool then refrigerate until it is chilled, about 2 hours.
• To serve, add ice to squat glasses, pour on the chai coffee, and enjoy. Recipes easily doubles.

CHAI LATTE

Steps:

• Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
• Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
• Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.

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.

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.