Apple Chai Cream (Print-Friendly Version)
# What You'll Need:
→ Iced Chai Latte
01 -
Ice cubes to fill your big 16-ounce cup
02 -
Half a cup of milk
03 -
Half a cup chai tea concentrate
→ Apple Crisp Topping
04 -
One tablespoon milk (whole or 2% works best)
05 -
A quarter cup heavy cream
06 -
Two teaspoons apple brown sugar syrup
→ Extras
07 -
A pinch of ground cinnamon for dusting if you like
# Step-by-Step Directions:
01 -
Toss your whisk and a small bowl in the freezer for at least 10–15 minutes so they're super cold.
02 -
In your chilled bowl, pour in the heavy cream, apple brown sugar syrup, and your tablespoon of milk. Whisk hard by hand until it thickens up and gets nice and fluffy. Try not to touch it with your warm hands too much.
03 -
Slide your whipped cream mix back in the freezer while you move on to the chai.
04 -
Right before you start putting the drink together, give your cream topping a quick whisk again. Keep going until it looks like melty ice cream.
05 -
Grab your biggest glass (16 ounces), pour in the chai concentrate, then add the milk. If you want it sweeter, pop in a spoon or two more of the apple brown sugar syrup.
06 -
Top up your glass almost full with ice, but stop about half an inch from the rim.
07 -
Take that dreamy apple crisp topping from the freezer and gently pour it over your iced chai mix.
08 -
Dust a little ground cinnamon over the cream if that's your style. Drink right away to enjoy the creamy cold foam.
# Helpful Notes:
01 -
Get your bowl and cream cold first to make the topping extra thick and rich.
02 -
Whisking by hand beats frothers for better foam texture.
03 -
Whipping the cream twice gives you the best smooth and pourable topping.