Iced Chai Latte

The coffee shop classic, here in a frappé version that avoids the watered-down effect of traditional ice cubes. Forget about blender-made chai lattes where the crushed ice melts too quickly, the texture stays dense until the last drop. With this nicely spiced mix, you get an ultra-refreshing result that is perfect for sipping through a straw. The scent of cinnamon and spices stands out beautifully, offering a real gourmet moment.

Iced Chai Latte

Recipe by Camille RoosCourse: Frappé / coffeeCuisine: Coffee shopDifficulty: Easy

Servings

4

people

Prep

15

minutes

Freeze time

45

minutes

Total time

1

hour 

The coffee shop classic, here in a frappé version that avoids the watered-down effect of traditional ice cubes. No more blender drinks where the crushed ice melts too fast!

Ingredients

• 500 ml of very concentrated black tea chai infusion (chilled)

• 400 ml of whole milk (or barista edition oat drink)

• 100 ml of agave syrup, liquid honey, or simple syrup

• (Optional) A pinch of ground cinnamon for serving

Instructions

• Steep your chai tea in 500 ml of boiling water for 5 to 7 minutes to concentrate the spices. Remove the bags or strain, and let it cool completely. Pouring a liquid that is still hot would prevent the Slushi compressor from achieving freezing temperatures.
• In a container, vigorously mix the cold chai tea, the milk, and the agave syrup until you have a smooth base. The sugar in the syrup is crucial to lower the freezing point and prevent a solid block from forming.
• Pour the mixture into the Ninja Slushi vessel. With this one-litre total volume, you are perfectly placed between the min and max markings on the appliance.
• Select the Milkshake programme (or Frappé if you own the FS301) and let the machine work until you achieve a dense, frappé consistency that can be sipped through a wide straw.
• Serve directly in tall glasses, optionally sprinkling with a fine veil of cinnamon.

Iced Dirty Chai

Incorporate 60 ml of cold espresso (and reduce the tea volume accordingly) before running the machine to blend the strength of coffee with the chai spices.

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The secret to a good texture with tea

The key point when working with infusions in the Slushi is to compensate for the lack of dry matter with sugar. Pure tea will freeze into a block that is impossible to serve. By adding that 100 ml of agave syrup, honey, or simple syrup, you significantly lower the freezing point of your preparation. It is precisely this counter-top trick that allows the machine to churn the beverage continuously, for forty-five minutes if necessary, without it freezing solid. This ensures the fluid and very pleasant mouthfeel, typical of a truly well-churned preparation. I often stress this point: do not reduce the sugar for the sake of making it lighter, or you risk hearing your device beep twice a minute, with temperature lights turning on one by one from top to bottom: that is the low-sugar warning. The consistency of your drink depends above all on this precise balance.

Managing spice intensity when cold

The intense cold of a machine like the Ninja Slushi tends to slightly numb the taste buds, which softens the perception of subtle aromas. That is why I recommend that you make a much stronger infusion than if you were drinking the same chai as a hot version by the fireside. Do not hesitate to let the spices and black tea steep for several extra minutes in the boiling water. Then, the choice of milk plays a major role. If you prefer a plant-based alternative, I highly recommend opting for a barista edition oat milk: its richness in fats adds body and pairs ideally with the biting notes of cinnamon and ginger. It is the same principle as in my coconut frappé coffee in the Ninja Slushi: we want texture, richness, and a finish that is not just flavoured water.

Are you team classic cow’s milk or oat milk for your chai recipes?

Frequently asked questions

Why does my chai latte freeze too quickly and jam the auger?

This is often due to a lack of sugar. Make sure to include the full 100 ml of syrup or honey, as the sugar acts as a natural antifreeze to keep the mixture supple.

Which programme should I choose depending on the model?

On the larger models (XL and Max), the Milkshake programme is ideal for this dairy base. If you have the FS301, the Frappé programme is the perfect equivalent. Serve within 30 minutes of the programme ending.

Can I pour the tea while it is still lukewarm into the machine?

Definitely not! It is imperative to wait until the tea is completely cold. The manufacturer does not permit any hot ingredients in the vessel.