Iced Raspberry Vanilla Chai
Cool, creamy, and spiced just right, this iced raspberry vanilla chai blends fruity brightness with cozy flavor. It's a refreshing homemade treat that rivals your favorite café drinks.
Equipment
- Kettle or saucepan
- Small pot
- Fine mesh strainer
- Mason jar or shaker
- Spoon or muddler
- Glasses and ice
Ingredients
For the Raspberry Syrup:
- 1 cup fresh or frozen raspberries
- ½ cup water
- 1–2 tbsp sweetener (honey, sugar, maple syrup, etc.)
For the Drink:
- ¾ cup strongly brewed chai tea (or chai concentrate)
- ½ tsp vanilla extract or 1 tbsp vanilla syrup
- ½ cup milk or non-dairy alternative
- 1–2 tbsp raspberry syrup
- Ice
- Optional toppings: fresh raspberries, vanilla bean, cinnamon stick, whipped cream
Instructions
- Make Raspberry Syrup: In a small pot, combine raspberries, water, and sweetener. Simmer for 5–7 minutes. Mash and strain. Cool before using.
- Brew Chai: Steep 2–3 chai tea bags in ¾ cup boiling water for 5–10 minutes. Let cool.
- Assemble: Fill a shaker or glass with ice. Add chai, raspberry syrup, vanilla, and milk. Stir or shake well.
- Serve: Pour into glasses. Garnish as desired and enjoy cold!
Notes
- Raspberry syrup can be made in advance and stored for 1 week.
- Adjust sweetness to taste—especially if using sweetened concentrate or milk.
- Try adding foam or muddled raspberries for texture.