Iced Raspberry Vanilla Chai is a delightful fusion drink that combines the warm, spicy notes of traditional chai tea with the sweet tartness of fresh raspberries and the smooth creaminess of vanilla. This refreshing beverage takes the cozy comfort of hot chai and transforms it into a cool, fruity drink perfect for warm weather or any time you want something both energizing and satisfying. The black tea provides a gentle caffeine boost while the blend of cinnamon, cardamom, and ginger creates depth and complexity. Fresh raspberries add a beautiful pink color and natural sweetness that pairs wonderfully with the aromatic spices. It’s like having your favorite coffee shop drink at home for a fraction of the cost.
Serving Quantity: 4 servings
Cooking Time: 25 minutes (plus cooling time)
1. Ingredients
- 4 cups water
- 4 black tea bags (or 4 teaspoons loose black tea)
- 1 cup fresh raspberries (plus extra for garnish)
- 3 cinnamon sticks
- 6 whole cardamom pods, lightly crushed
- 4 whole cloves
- 1 teaspoon whole black peppercorns
- 1 piece fresh ginger (2 inches), sliced
- 1/4 cup honey or sugar
- 2 teaspoons vanilla extract
- 1 cup milk (dairy or non-dairy)
- 1/4 cup heavy cream (optional)
- 3 cups ice cubes
- Fresh mint leaves for garnish
2. Nutrition Information Per Serving
- Calories: 125
- Protein: 3g
- Carbohydrates: 24g
- Fat: 3g
- Fiber: 3g
- Sodium: 35mg
3. Prepare the Spices
Place the cardamom pods on a cutting board and press down on them gently with the flat side of a knife to crack them open. This releases their aromatic oils and intensifies their flavor. Keep the cinnamon sticks, cloves, peppercorns, and crushed cardamom together in a small bowl so they’re ready to add to the pot.
4. Make the Raspberry Puree
Place the cup of fresh raspberries in a small saucepan with 2 tablespoons of water. Cook over medium heat for about 5 minutes, mashing the berries with a fork as they soften. Once the raspberries have broken down completely, strain the mixture through a fine mesh sieve into a bowl, pressing on the solids to extract all the juice. Discard the seeds. You should have about half a cup of smooth raspberry puree.
5. Brew the Chai Base
Bring the 4 cups of water to a boil in a medium saucepan. Add the cinnamon sticks, crushed cardamom pods, cloves, peppercorns, and sliced ginger. Reduce the heat to medium-low and let the spices simmer for 10 minutes. The water should become fragrant and slightly darker as the spices infuse.
6. Steep the Tea
Add the black tea bags to the simmering spiced water. If using loose tea, add it directly to the pot. Let the tea steep for 5 minutes for a strong chai flavor. Don’t steep longer than 5 minutes or the tea can become bitter. Remove the pot from the heat.
7. Sweeten and Flavor
While the tea is still hot, stir in the honey or sugar until it dissolves completely. Add the vanilla extract and the raspberry puree, stirring well to combine everything. The mixture should turn a beautiful pinkish-brown color. Taste and adjust sweetness if needed, keeping in mind that cold drinks taste less sweet than hot ones.
8. Strain the Chai
Pour the chai mixture through a fine mesh strainer into a large pitcher or bowl to remove all the spices, tea bags, and any remaining raspberry bits. Press gently on the solids to extract all the flavorful liquid. Let the strained chai cool to room temperature, then cover and refrigerate for at least 2 hours or until completely cold.
9. Prepare the Cream Mixture
In a small bowl or measuring cup, whisk together the milk and heavy cream if using. For a lighter version, you can skip the heavy cream and use all milk. Keep this mixture refrigerated until you’re ready to serve.
10. Assemble the Drinks
Fill four tall glasses with ice cubes. Pour the chilled raspberry vanilla chai over the ice, filling each glass about three-quarters full. Leave room at the top for the cream.
11. Add the Cream
Slowly pour the milk mixture over the back of a spoon into each glass. This creates a beautiful layered effect with the cream floating on top of the darker chai. Alternatively, you can stir the milk directly into the chai for a more uniform color and creamier texture throughout.
12. Garnish and Serve
Drop a few fresh raspberries into each glass and add a sprig of fresh mint on top. You can also add a cinnamon stick to each glass as both garnish and a stirrer. Serve immediately with a straw and let your guests stir the layers together as they drink, or enjoy the layered presentation sip by sip.
13. Tips for Success
For the best flavor, use good quality black tea like Assam or Ceylon. These varieties hold up well to the spices and create a robust chai base. Fresh spices make a huge difference in flavor, so replace any old spices you might have. You can adjust the spice levels to your preference, adding more cinnamon for sweetness or more ginger for heat. If fresh raspberries aren’t available, you can use frozen ones, just thaw them first. For a quicker version, use raspberry jam instead of making the puree, about 3 tablespoons stirred into the hot chai. The chai base can be made up to three days ahead and stored in the refrigerator. Coconut milk, almond milk, or oat milk work beautifully as dairy-free alternatives. For a stronger chai flavor, use 5 or 6 tea bags instead of 4. Add a shot of espresso to make it a dirty chai with an extra caffeine kick. You can make this into popsicles by pouring the chilled chai into molds and freezing. Maple syrup or agave nectar can replace the honey for different flavor profiles. If you like it extra creamy, top with whipped cream and a dusting of cinnamon. For a fun presentation, rim the glasses with sugar mixed with a little ground cinnamon before adding the ice and chai
