Iced Banana Bread Chai

A homemade Starbucks-inspired iced banana bread chai with spiced chai, creamy oat milk, banana syrup, and brown sugar syrup, topped with thick banana cold foam. Ready in about 3 minutes.

Prep Time3

Total Time3

Servings:

Calories: 411kcal

Author: Karin and Ken

Ingredients

Banana Bread Chai

½ cup chai tea concentrate
½ cup oat milk
1½–2 tablespoons Banana Syrup
1–2 teaspoons brown sugar syrup
Ice
Banana Cold Foam for topping

Banana Cold Foam

¼ cup heavy cream
2 tablespoons milk
1 tablespoon banana syrup
Pinch ground cinnamon

Instructions

Make the Chai: Fill a glass with ice. Add the chai concentrate, oat milk, banana syrup, and brown sugar syrup. Stir well to combine.
Make the Cold Foam and Serve: Add the heavy cream, milk, banana syrup, and cinnamon to a milk frother and froth until thick, creamy, and pourable. Pour or spoon over the chai, sprinkle with cinnamon if desired, and serve immediately.

Notes

Syrups: You’ll need banana syrup and brown sugar syrup on hand. Buy or make a batch of each ahead of time, then store them in the refrigerator to use whenever you want this drink.
Chai Concentrate: We used ½ cup Starbucks Teavana Chai Tea Concentrate, which tastes closest to the Starbucks drink. TAZO Classic Chai Latte Concentrate works with the same measurements and is slightly milder and sweeter. For a stronger chai flavor, add an extra ¼ cup.
Banana Syrup: Use 1½ tablespoons for a balanced banana flavor or 2 tablespoons for a stronger banana bread flavor. Less loses the banana, and more is overpowering.
Brown Sugar Syrup: Use 1 teaspoon for a lighter sweetness or 2 teaspoons for a sweeter drink. Less isn’t sweet enough, and more is too sweet.
Milk: Oat milk makes a smooth, creamy chai. Whole milk works too and frothed slightly better in our testing.
Cold Ingredients: Use cold chai concentrate, oat milk, cream, and milk so the drink stays chilled and the foam turns out creamy.
Cold Foam: A handheld milk frother makes the foam thick, creamy, and pourable in less than 15 seconds. If it’s too thick, stir in cold milk a teaspoon at a time and froth again. If it’s too thin, froth another 10–15 seconds or add a small splash of cold heavy cream.
Espresso: Add one shot of espresso for a dirty banana chai.
Storage: Refrigerate the cold foam in an airtight container for up to 2 days, and re-froth it if it separates. This drink is best served immediately, because melting ice dilutes it. Leftovers still tasted great the next day after stirring and re-frothing, but the fresh drink had the best texture.
Make Ahead: Prepare the syrups and cold foam ahead, and assemble the iced chai just before serving.

Nutrition