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Drink recipe · from the recipe book

Iced Maple Masala Chai with Almond Milk

A bold, peppery black tea simmered with ginger, cardamom, cinnamon, cloves and black pepper, sweetened with maple and poured over ice with cool, nutty almond milk.

Iced Maple Masala Chai with Almond Milk

Ingredients

  • 1⅓ cups (320 ml)320 gBrewed black teafreshly brewed strong and hot
  • 1½ tbsp grated8 gFresh gingerthinly sliced
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • ⅛ tsp0.2 gGround nutmeg
  • 1 tbsp24 gMaple syrup
  • 1 cup (240 ml)260 gAlmond milk, unsweetenedwell chilled

Steps

  1. Slice the ginger before you start.
  2. Pour the hot brewed black tea into a small pot and add the ginger, cardamom, cinnamon, cloves, black pepper and nutmeg.
  3. Bring to a gentle simmer over medium-low heat and simmer for 5 minutes to draw out the masala spices.
  4. Take the pot off the heat and stir in the maple syrup until it dissolves.
  5. Strain the spiced tea through a fine sieve into a heatproof jar, discarding the ginger slices, and chill in the fridge for about 30 minutes until cold.
  6. Fill two glasses with ice and pour half of the chilled spiced tea into each glass.
  7. Top each glass with half of the almond milk, stir and serve right away.

Contains: Tree nuts.

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

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