Every summer, cafe menus fill up with "iced chai lattes" that cost ₹350 and taste like sweet water. This version costs one sachet and hits exactly like a kadak tapri chai should — just 10 degrees colder.

Prep Time: 8 Min
Ready in: 15 Min
Serves: 2

WHAT YOU NEED

• 1 sachet Tapri Chai Masala
• 1 tsp strong CTC black tea or 2 tea bags
• 1 cup water
• ½ cup full-fat milk or oat milk
• 1-2 tsp jaggery or sugar (to taste)
• A big glass of ice cubes

HOW TO MAKE IT

1. Boil 1 cup water with your Tapri Chai Masala sachet and tea for 3-4 minutes. You want it twice as strong as regular chai - this is your concentrate.
2. Add jaggery/sugar and stir until dissolved. Strain and let cool to room temperature.
3. Fill a tall glass with ice cubes. Pour the chai concentrate over the ice - it should hit the glass and immediately start steaming from the chill.
4. Pour cold milk in slowly from the top. Watch the layers form. Stir once and drink.

TIP
For a dirty chai effect, add 1 shot of instant espresso to the concentrate. The bitterness plays beautifully with the fennel and nutmeg in the masala.