September 8, 2015

Iced Soy Chocolate Chai Tea

Recipe: Jennifer Low

Cold, rich and lightly spicy, this iced version of the traditional Indian drink is a cool counterpoint to spicy food.


  • 2 cups water
  • 5 tsp Darjeeling tea leaves (or use about 5 teabags to make straining easier)
  • 10 to 12 cardamom pods
  • 10 cloves
  • 3 cinnamon sticks (about 4” long)
  • About 1L plain soy milk
  • 2 tbsp unsweetened cocoa powder (optional)
  • Sugar to taste (about 3 tbsp)
  • Ice cubes to serve


Yield: Makes 4 to 6 drinks

  1. Bring water to boil in a large saucepan. Add Darjeeling tea, cardamom pods, cloves and cinnamon sticks. Keep at a low boil, loosely covered, for 10 minutes.
  2. Meanwhile, if making chocolate version, microwave 1/2 cup of the soy milk with all of the cocoa powder at medium heat in a small bowl or cup. Mix well to remove all lumps. Stir into remainder of soy milk.
  3. After tea mixture has boiled for 10 minutes, reduce heat to simmer, stir in soy milk mixture and simmer another 10 minutes. Turn off heat. Cover and steep 10 minutes more. Strain chai through sieve, discarding teabags or leaves and spices. Chill chai until serving time. Pour over glasses of ice cubes (or omit ice and serve warmed). Serve immediately.

Nina Teixeira


House & Home July 2007