Method
- Brew: Make double-strength chai (2 sachets in 4 oz / 120 ml water, 5–7 min). Cool completely.
- Blend: Add chai, milk, ice, and sweetener to a blender; blend 10–12 seconds just until smooth and thick.
- Finish: Pour into a chilled glass, top with whipped cream and cinnamon. Serve immediately.
Pinch of salt = spice pop. If your chai is delicate, use 3 sachets.
Tips
- Use robust black-tea chai so spices survive blending.
- Short blend to avoid thinning the texture.
- Chill glassware for the frosty ring.
Storage
Best made to order. Pre-brew chai up to 48h ahead and keep chilled.
Variations
- Dirty Chai: marble in a hot espresso shot post-blend.
- Coconut Chai: swap half the dairy for coconut milk.
- Chocolate Chai: add 15 ml (½ oz) chocolate syrup.