Iced Oolong Chai Tea Latte

Pro tips

• Use filtered water and cover the tea while steeping to prevent oxidation and off-flavors.
• Mix honey into a little warm water first to create a syrup—it dissolves more evenly into cold tea than raw honey.
• For cleaner flavor, use a fine-mesh strainer or cheesecloth to remove all leaf particles before adding milk and honey.

Substitutions

• Whole milk → coconut milk or oat milk (lighter body; adjust honey to taste)
• Raw honey → maple syrup or agave nectar (1:1 ratio)
• Nutmeg → ground cardamom or ginger (¼ teaspoon; adjust to taste)

Storage & make-ahead

Store the brewed and strained tea in an airtight container in the refrigerator for up to 3 days; add milk, honey, and nutmeg before serving over ice.

Can I steep the tea for less than 2 hours?

The minimum steep time is 2 hours; shorter steeping won't extract enough flavor. Longer steeps (up to 12 hours) develop deeper, more rounded taste.

Can I use a different type of tea?

Yes. Black chai, green chai, or herbal blends will work. Steep times and flavor intensity may vary slightly.

How far in advance can I make this?

Brew and strain the tea up to 3 days ahead, then store in the refrigerator. Add milk, honey, and nutmeg just before serving.

Is this recipe suitable for dairy-free diets?

Yes, the recipe calls for whole milk or almond milk, so you can use any plant-based milk you prefer.

Can I heat this into a warm latte?

Yes. Gently warm the brewed tea and stir in milk and honey without boiling, then serve warm with a cinnamon stick.