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Drink recipe · from the recipe book

Iced Ginger Chai Soy Latte with Brown Sugar

A bold, ginger-forward black tea chai simmered with fresh ginger and warm spices, sweetened with molasses-rich brown sugar and poured cold over ice with creamy soy milk.

Iced Ginger Chai Soy Latte with Brown Sugar

Ingredients

  • 1½ cups360 gWater
  • 3½ tbsp grated20 gFresh gingerpeeled and thinly sliced
  • ½ tsp1 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ¼ tsp0.5 gGround nutmeg
  • 2 tsp10 gBrewed black tealoose leaves or 4 tea bags
  • 1½ tbsp packed22 gBrown sugarpacked
  • ½ tsp2 gVanilla extract
  • 1 cup (240 ml)240 gSoy milk, originalchilled

Steps

  1. Peel and thinly slice the ginger before you start.
  2. In a small pot, bring the water, ginger, cinnamon, cardamom and nutmeg to a boil, then lower the heat and simmer for 5 minutes so the ginger turns sharp and fragrant.
  3. Take the pot off the heat, add the tea-black leaves or bags, and steep for 4 minutes; this makes a strong brewed tea concentrate.
  4. Strain the concentrate into a heatproof jug, pressing on the ginger, then stir in the brown sugar and vanilla until the sugar dissolves.
  5. Chill the sweetened concentrate in the fridge until cold, about 25 minutes.
  6. Fill two glasses with ice if you like, pour half of the chilled concentrate into each glass, then top each with half of the soy milk. Stir and serve.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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