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Iced Chai Saffron Latte

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The Iced Chai Saffron Latte is a refreshing and aromatic beverage that blends bold black tea, traditional chai spices, and creamy milk with the floral luxury of saffron. Served over ice, it’s a perfect balance of warmth and chill — indulgent yet cooling, and easily made at home.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 20–25 minutes
  • Yield: 4 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Indian-Fusion
  • Diet: Vegetarian

Ingredients

  • 2 cups water
  • 1 cup milk (whole, skim, or plant-based like almond, oat, or soy)
  • 2 cinnamon sticks
  • 46 whole cloves
  • 4 cardamom pods, slightly crushed
  • 45 black peppercorns
  • 1/8 teaspoon ground nutmeg
  • 810 saffron strands
  • 2 teaspoons black tea leaves or 2 black tea bags
  • 4 teaspoons sugar (or sweetener of choice, to taste)
  • Ice cubes
  • Optional: whipped cream for garnish

Instructions

  1. In a saucepan, combine water, cinnamon sticks, cloves, cardamom, and peppercorns. Bring to a boil, then reduce heat and simmer for 5 minutes.
  2. Turn off the heat. Add nutmeg, sugar, saffron, and black tea. Cover and steep for 5–7 minutes.
  3. Strain the mixture into a container to remove spices and tea leaves. Let cool to room temperature. Refrigerate if making ahead.
  4. To serve, fill glasses with ice. Pour in 3/4 cup of chilled chai base and top with 1/4 cup cold milk. Stir gently to combine.
  5. Optionally, top with whipped cream. Serve immediately.
  6. For a hot version, use hot milk and skip the ice. Froth the milk for extra creaminess if desired.

Notes

  • Use plant-based milk for a dairy-free version.
  • Swap sugar with honey, maple syrup, or stevia to taste.
  • For extra spice, add a slice of fresh ginger while simmering.
  • Add a dash of vanilla extract for depth.
  • Enjoy chai base on its own as iced spiced tea without milk.
  • Store chai base in fridge for up to 3 days and mix fresh with milk and ice when ready.

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