The Indian summer — garmi — is relentless. May in Delhi can reach 47°C. In this heat, a hot chai feels like a test of endurance. But iced chai, made properly, is genuinely refreshing in a way that iced coffee can only aspire to.
The mistake most people make is simply chilling regular chai. It dilutes. It goes flat. The spices lose their punch. The solution is to brew a concentrate — double-strength — which retains its character even when poured over ice.
The Concentrate Method
Brew with half the usual water and double the tea and spices. This creates a chai concentrate that, when combined with ice and cold milk, produces a perfectly balanced glass.
Chill the concentrate in the fridge for at least 30 minutes rather than pouring hot chai over ice — hot liquid melts ice immediately and dilutes everything. Patience is the secret ingredient.
Method
Step 1. Combine the water, ginger, and spices in a saucepan. Boil for 4 minutes.
Step 2. Add the tea and sugar. Simmer for 3 minutes to make a strong concentrate.
Step 3. Strain and chill completely in the refrigerator (minimum 30 minutes).
Step 4. Fill two tall glasses with ice. Pour the cold concentrate over the ice.
Step 5. Pour cold milk over the top. Stir gently and serve immediately.
“There is something deeply satisfying about watching the milk swirl through the dark amber concentrate. Drink it before it fully combines for the best visual effect.