ICED CHAI

Iced Chai image

Most iced chai lacks that burst of spice flavor that you taste in hot chai. This recipe overcomes that challenge in two ways, and gives you a spicy cup.

Provided by Leena Trivedi-Grenier

Categories Cardamom Ginger Tea Breakfast snack Drink Wheat/Gluten-Free Tree Nut Free Soy Free Peanut Free Vegetarian Non-Alcoholic

Yield 4 Servings

Number Of Ingredients 9

Previous Next

Ingredients

32 green cardamom pods
1 tsp. black peppercorns
3 cups milk or plant-based milk
1 tsp. ground ginger
2 Tbsp. CTC Assam tea (such as Wagh Bakri, Red Label, Tea India, or 24 Mantra Organic)
3 Tbsp. plus 1 tsp. (or more) granulated sugar or jaggery
1 lb. ice (about 3½ cups)
Special equipment
A mortar and pestle

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.