A delicious, warmly spiced Ice Chai Latte, made with homemade hazelnut milk. Save money (and skip the lines!) at the coffee shops while still enjoying your favorite drinks.
Contents
A Perfect Blend of Hazelnuts and Spices
It’s still summer, but the cooler evenings are promising fall’s arrival.
This Hazelnut Ice Chai Latte is the perfect way to get through the shoulder season.
This drink is pure bliss. I make my own hazelnut milk, sweetened with dates, that makes this free of processed sugars.
I’ve been on a homemade coffee and tea kick ever since I made the Caramel Mocha Iced Coffee Concentrate. I loved it so much, I thought there needed to be a few variations. The first thing that came to mind was hazelnut! I knew I wanted the flavor to be from the actual nut itself, so I decided to make it with homemade hazelnut milk. The coffee version is amazing. So amazing, I thought it warranted turning it into a chai latte as well.
What You’ll Need
Hazelnut Milk
- Whole Raw Hazelnuts
- Medjool Dates
- Cashews or Almonds
- Vanilla Extract (or a vanilla bean)
- Sea Salt
Chai Tea Concentrate
- Cinnamon Sticks
- Star Anise
- Cardamom Pods
- Cloves
- Whole Peppercorns
- Black Tea (tea bags are fine!)
How to Make Hazelnut Ice Chai Lattes
Step 1: In a blender, add water, hazelnuts, cashews (or almonds), dates, vanilla extract, and a pinch of sea salt. Blend on high for 2-3 minutes. This seems like a long time, but give the nuts time to fully break down in the water.
Step 2: Using a nut milk bag or a piece of cheesecloth, run the milk through, separating the pulp from the nut milk. Squeeze the pulp to extract as much milk out as possible. Discard the pulp and store milk in an air tight container in the refrigerator until ready to serve.
Step 3: In a small saucepan, combine the water with the whole spices. Bring the water to a low boil, then reduce the heat and simmer for 5 minutes.
Step 4: Remove the pan from heat, and add the tea bags. Allow the tea to steep for 3 minutes, and then remove and discard the tea bags.
Step 5: Strain the spices out of the tea mixture. Allow the tea to cool to room temperature. Store the tea in an airtight container in the fridge for up to 1 day, or until ready to use.
Step 6: To make an Iced Hazelnut Chai Latte, fill a glass with ice. Fill the glass 1/2 way with the hazelnut milk, and then top it off with the chai tea mixture. I find these sweet enough as is, but feel free to use honey or maple syrup to sweeten to taste!
Variations
Save Time: Skip making the homemade hazelnut milk, and sub your favorite store bought hazelnut or other nut milk. These are awesome made with coconut milk also!
Make a Hot Hazelnut Chai: Add 1/2 cup each of the hazelnut milk and the chai tea mixture to a small saucepan, and heat, removing from heat right before mixture begins to boil. Enjoy the tea hot!
Other Homemade Coffee House Drinks
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Hazelnut Iced Chai Latte {Dairy-Free}
Equipment
- Nut Milk Bag or Cheesecloth
Ingredients
Chai Tea
- 3 cups water
- 8 white peppercorns
- 8 whole cloves
- 8 cardamom pods (slightly crushed)
- 4 cinnamon sticks
- 3 star anise
- 3 black tea bags (I used English breakfast)
Hazelnut Milk
- 2/3 cup hazelnuts
- 1/3 cup cashews or sub almonds
- 2 medjool dates more or less, depending on desired sweetness
- 1 teaspoon vanilla
- pinch sea salt
Instructions
Hazelnut Milk
- In a blender, add water, hazelnuts, cashews (or almonds), dates, vanilla extract, and a pinch of sea salt. Blend on high for 2-3 minutes. This seems like a long time, but give the nuts time to fully break down in the water.
- Using a nut milk bag or a piece of cheesecloth, run the milk through, separating the pulp from the nut milk. Squeeze the pulp to extract as much milk out as possible. Discard the pulp and store milk in an air tight container in the refrigerator until ready to serve.
Chai Tea
- In a small saucepan, combine the water with the whole spices. Bring the water to a low boil, then reduce the heat and simmer for 5 minutes.
- Remove the pan from heat, and add the tea bags. Allow the tea to steep for 3 minutes, and then remove and discard the tea bags.
- Strain the spices from the tea mixture. Allow the tea to cool to room temperature. Store the tea in an airtight container in the fridge for up to 1 day, or until ready to use.
Iced Chai Latte
- Mix the hazelnut milk and chai tea together over ice. I prefer about 1 part tea to 2 parts hazelnut milk, but it's a preference!
Notes
Nutrition
Other Iced Coffee & Tea Beverages:
- Homemade Chai Tea Recipe by Gimme Some Oven
- Chai Iced Tea Cubes by Will Cook for Friends
- Blueberry Iced Green Tea by Closet Cooking
- Nutella Iced Coffee by Miss in the Kitchen
- Caramel Mocha Iced Coffee Concentrate by Vitamin Sunshine
This looks like my kind of summer sipper! Thanks for the link love!
Of course. Your coffee looked amazing!
I love chai lattes! And the hazelnut addition sounds perfect. Love that these are dairy-free, for some reason, dairy products make me cough! So annoying. So a chance to enjoy a yummy drink dairy-free is wonderful =)
I don’t do well with dairy either. I just did without milks for a long time, until I discovered nut milks. They are so much better than regular milks, and can add such fun flavors to drinks.
I could go for one of these iced lattes right now. It looks so perfectly refreshing. I love your recipe for hazelnut milk. I need to try that!
I didn’t like hazelnut milk the first time I tried it from a box. It was too strong for me- but made at home is not only super simple, it’s so much better than premade!
I absolutely love that you make your own chai tea. This might sound weird, but it’s totally inspiring! I’m trying to make more things from scratch, and this is a great place to start.
Doesn’t sound weird at all! In fact, it’s a super sweet comment. When you first start making everything from scratch (I pretty much do!), it’s overwhelming- but then you start to develop routines. There are just normal things I do at certain times of the week, and our favorite things are always in the fridge/freezer.
Thank you so much! I’ve been working a lot on my photography the past couple of months, and it has improved quite a bit. It’s a process! Hazelnuts def have the best flavor– and I’m from Oregon, who produced 80% of the world’s hazelnuts. We used to literally get giant boxes of them free from farms every year- ones that weren’t cracked open by the machines. We always had them around 🙂