Iced Apple Crisp Cream Chai (Print Version)
# Ingredients:
→ Iced Chai Tea Latte
01 -
1/2 cup chai tea concentrate
02 -
1/2 cup milk
03 -
Ice, to fill a 16-ounce glass
→ Apple Crisp Cream
04 -
2 teaspoons apple brown sugar syrup
05 -
1/4 cup heavy cream
06 -
1 tablespoon milk, preferably whole or 2%
→ Garnish
07 -
Ground cinnamon, for sprinkling (optional)
# Instructions:
01 -
Place a small mixing bowl and whisk in the freezer for 10 to 15 minutes to ensure they are well chilled.
02 -
Combine heavy cream, 1 tablespoon milk, and apple brown sugar syrup in the chilled bowl. Whisk vigorously by hand until the mixture is thick and creamy, avoiding contact with warm hands as much as possible.
03 -
Return the whipped cream mixture to the freezer while preparing the chai latte.
04 -
Before assembling the drink, briefly whisk the cream mixture again until it reaches the consistency of melted ice cream.
05 -
In a serving glass of at least 16-ounce capacity, combine chai tea concentrate and milk. Optionally, add 1 to 2 tablespoons of apple brown sugar syrup for additional sweetness.
06 -
Fill the glass with ice, leaving approximately 1/2 inch of space at the top.
07 -
Slowly pour the prepared apple crisp cream over the iced chai latte base.
08 -
Lightly sprinkle ground cinnamon over the cream layer if desired. Serve immediately for the best texture and flavor.
# Notes:
01 -
Chilling both the equipment and dairy ingredients enhances the creaminess of the cold foam topping.
02 -
Manual whisking produces superior cold foam texture compared to mechanical frothers.
03 -
Double whisking the cold cream mixture ensures optimal thickness without becoming too stiff.