Servings: 2 glasses
Time: 10 minutes + cooling
Ingredients
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3 teaspoons ZEST Chai of the Tiger
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300 ml water
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200 ml whole milk (or oat milk/almond milk for dairy-free)
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Ice cubes
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1–2 teaspoons honey, agave, or maple syrup
Instructions
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Bloom the spices:
In a small saucepan, bring the water to a simmer. Add the chai spice mix. Simmer gently for 3–4 minutes to release the oils and aroma. -
Sweeten:
Stir in honey, agave, or maple syrup while the mixture is warm so it dissolves evenly. -
Cool the concentrate:
Remove from heat, let it cool to room temperature, then strain through a fine mesh sieve. Chill in the fridge (10–15 minutes if you’re in a hurry). -
Assemble:
Fill two glasses with ice cubes. Pour the chai concentrate halfway up the glass. Top with cold milk and stir well. -
Optional barista finish:
Froth a small amount of milk and spoon it on top for a creamy layer, then dust with a pinch of cinnamon or cardamom.
✨ Pro Tip:
Make a double batch of the chai concentrate and keep it in the fridge for up to 3 days. That way you can pour an iced latte instantly whenever you like.
