The Yard’s iced spiced chai

Recipe from The Yard

The Yard’s iced spiced chai

Servings: 2


Chef’s note: 
Gee Gallant and Shane Blake from The Yard in Norwich share their recipe for iced spiced chai, perfect for the days when the weather turns warmer. 

We are a Norwich city centre coffee shop full of plants and good vibes! Situated in a beautiful glass building full of natural light, tucked away off just off Red Lion Street, we offer a perfect place to relax from the hustle and bustle of the city.

Our house espresso is named after the farm it is grown on, Agua Santa that translates to holy water – a perfect name for coffee if you ask us! Our coffee is single origin, and we work with and pay the farmer directly; this ensures they get paid properly and we are really proud to be able to support the farmers that grow the coffee we drink. We are also proud to be working with local Norwich businesses for our cakes and bakes as well as using local Norwich-based Symposium Coffee Roasters who roast our coffee. We can’t wait to welcome you to The Yard!



  1. Chai is essentially spiced black tea and for this recipe, we recommend using your own favourite loose-leaf chai, or teabags if you prefer. In our recipe, our ratio is three teaspoons of loose leaf chai/two teabags to 200ml of water as we like it really strong! 

  2. Make your chai ahead and allow it to cool. You can steep loads in one go and keep it in the fridge for up to five days, making this a great bulk-make recipe! You can also control the strength of the chai by increasing the ration of tea or water for stronger or milder results.

  3. Steep the chai for 10 minutes, but for best results, leave it to steep overnight. If you are using loose leaf tea, make sure you strain it. We recommend using loose leaf for a fuller flavour, but tea bags absolutely work! There are so many cool chai teas out there so you can really experiment with the flavour!

  4. Once you have your steeped chai, add ice to your glass, then the milk; we tend to go 2/3 milk and 1/3 chai concentrate, so work off this ration for the size of glass you have. Use whatever milk you prefer – this recipe works really well with dairy milk as well as alternative milks such as oat
    or soya.

  5. Add some sweetness. We often add a little vanilla syrup that we have to hand on the counter but if you are making this is at home, use vanilla extract or honey. Make it exactly how you prefer it – if you have a sweet tooth, then put as much sweetness in as you need! Stir well so all the sweetness mixes with the milk and the ice cools everything down.

  6. Then add the tea concentrate. When you pour it over, it will make a nice marble effect mixing with the milk that is so satisfying to watch!

  7. Add a straw, give it a little stir, and just like that you have a spiced iced chai!

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