If you’re a fan of iced chai but looking for something a little more exciting, the Iced Raspberry Vanilla Chai is the perfect summer upgrade. It blends the cozy, spiced depth of chai tea with bright, juicy raspberries and smooth vanilla, all topped with chilled milk for a beautiful and refreshing drink. It’s sweet, fragrant, creamy, and lightly caffeinated — ideal for warm afternoons, weekend brunches, or anytime you want a chilled drink that feels a bit special.

With a swirl of color and layers of flavor, this iced latte is easy to prepare but tastes like something you’d find at a boutique café. And the best part? It’s easily made vegan and can be adapted to your ideal level of sweetness or creaminess.

Iced Raspberry Vanilla Chai

Why You’ll Love This Recipe

Combines the warmth of chai with the brightness of fresh fruit
Beautiful swirls of pink and cream make it visually stunning
Naturally sweetened with honey or your choice of sweetener
Customizable with any type of milk or milk alternative
A perfect summer drink that still gives you a chai fix

Ingredients

2 cups brewed chai tea, chilled
½ cup fresh raspberries or raspberry purée
1 teaspoon vanilla extract
1 to 2 teaspoons honey or sugar, to taste
½ cup milk or dairy-free alternative
Ice cubes
Optional: fresh raspberries and cinnamon for garnish

Instructions

Brew your chai tea using two tea bags or 2 teaspoons of loose-leaf chai. Steep in hot water for about 5 minutes, then cool completely. Refrigerate to chill.
While the tea chills, blend the fresh raspberries with 1 teaspoon of honey or sugar until smooth. Strain through a fine mesh sieve if you prefer a seedless texture.
In a tall glass, pour in the chilled chai tea. Add the vanilla extract and raspberry purée, then stir gently to combine.
Add a handful of ice cubes to the glass.
Slowly pour the milk over the top for a pretty swirl effect.
Garnish with extra raspberries and a light dusting of cinnamon, if desired. Serve immediately.

Variations and Substitutions

Use raspberry jam instead of fresh berries for a shortcut
Try oat milk or coconut milk for extra creaminess
Replace honey with agave or maple syrup for a vegan option
Add a splash of almond extract for a nutty twist
For an iced dirty chai, add a shot of espresso to the mix

Storage and Make-Ahead Tips

Brewed chai and raspberry purée can both be made ahead and stored separately in the refrigerator for up to 2 days
Assemble just before serving to keep the layers distinct and the drink fresh
This drink is best enjoyed fresh, as the milk and fruit can separate over time
Not suitable for freezing

Conclusion

This Iced Raspberry Vanilla Chai is a fresh, fruity spin on a classic favorite. The tartness of raspberries balances beautifully with the bold chai spices, and a hint of vanilla brings it all together in one elegant, chilled latte. Whether you’re lounging on the patio or need a mid-afternoon refresh, this recipe will become your go-to summer sip.

Iced Raspberry Vanilla Chai

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Author: Chef sara
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

A bright and creamy iced chai latte featuring fresh raspberries, warm vanilla, and your favorite milk. This summer drink is as beautiful as it is refreshing.

Ingredients

2 cups chai tea, brewed and chilled

½ cup raspberries or raspberry purée

1 teaspoon vanilla extract

1–2 teaspoons honey or sugar

½ cup milk (dairy or plant-based)

Ice cubes

Optional: raspberries and cinnamon for garnish

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Instructions

Brew chai tea and allow it to cool completely. Chill in the refrigerator.
Blend raspberries with sweetener until smooth. Strain if desired.
Pour chilled chai tea into a glass. Add vanilla and raspberry purée. Stir gently.
Add ice. Slowly pour in milk for a swirl effect.
Garnish and serve immediately.