Have you ever tried the brown sugar shaken espresso from Starbucks? If you have, then you know this sweet, foamy drink is as refreshing as it is addicting. This Brown Sugar Shaken Chai Tea is a play on the coffee shop favorite. Instead of espresso, you add concentrated chai tea, homemade brown sugar simple syrup, and a touch of cinnamon.
If you have been following my blog, you probably know that I just hate coffee. But I love all the coffee-flavored things. Despite my hatred toward coffee, I just had to try the Starbucks Shaken Espresso and see what all the fuss was about. And of course, I needed to do my research. Like why is it so dang good?
What I learned in my extensive (gulp, gulp...) research, (aside from the fact that I am not meant to drink 2 shots of espresso-hello hyper Jenn!), is that the foam is all the rage. And let's be honest-it's just plain fun! So I sought to create a chai tea version, for all the chai lovers out there (like me)! And so the brown sugar shaken chai tea was born.
What makes the drink special is the aeration from all the shaking, along with the dilution and chilling that gives this tea drink its light, frothy smoothness. Topping it off with milk helps to stabilize the foam, and adds another layer of frothy goodness.
So if you want to feel like a barista, (and save a few bucks), then you have to give this easy chai tea drink a try!
Jump to:
What is chai tea?
Chai tea is black tea infused with cinnamon, cloves, and other warm spices such as allspice, cardamom, ginger, and often ground peppercorn. Commercial chai teas differ in the amounts of spice, the type of spice used and even the type of tea, but all produce a deliciously warm and inviting cup of tea that is very popular.
Chai tea naturally contains caffeine, but caffeine-free varieties are available.
So isn't this just a chai latte?
Although the ingredients are similar, the technique for making the two are very different. A chai tea latte combines equal parts chai tea concentrate, and milk, and can be made hot or iced.
In this shaken version, chai tea, brown sugar syrup and ice are mixed in a cocktail shaker, which allows microbubbles to form and produce a foamy top. In the shaken version, milk is added after shaking and adds a creamy, frothy finish.
Ingredients
Don't let a cocktail shaker scare you- this drink is very easy to make. Just a few ingredients and some ice, and you are a few minutes away from becoming a barista!
- Chai tea bags- Easy to find anywhere, choose your favorite brand. Two of my favorites are Tazo and Stash. It may be tempting to use chai concentrate, but these often contain sugar and milk powders already mixed in. If you have chai concentrate and want to use it, I would omit the brown sugar syrup, or cut back to only 1 tablespoon.
- Brown sugar syrup- Just dark brown sugar and water combined over heat until the sugar is dissolved and thickens slightly. Instructions are included below. You can use commercial-bought brown sugar syrup if you wish.
- Cinnamon- Ground cinnamon is a must and adds some extra warmth to the drink.
- Milk- Use your milk of choice to top the drink.
- Ice
See recipe card for quantities.
Equipment needed
To shake the chai tea, you can either use a cocktail shaker or a mason jar with a tight-fitting lid. A mason jar is convenient, because then you can finish the drink right in the jar. Easy clean up!
Try to avoid using anything that might have leftover food odors (like plastic containers), to ensure no food odors seep into your drink.
Lastly, this chai drink makes about 12 ounces, (without the milk), so grab a glass large enough to hold the liquid.
How to make a brown sugar shaken chai tea
Follow these steps for an easy chai drink in just a few minutes.
Brew the tea. Place 4 tea bags in a heat-proof container with 1 cup of boiling water. I use a heatproof 1-cup glass measuring cup. Let steep for 15 minutes.
In a lidded mason jar or cocktail shaker, add 3 tbsps. of brown sugar syrup, half of the tea concentrate, 2 dashes of cinnamon, and ice. Shake vigorously for 30 seconds.
Pour the mixture into a glass. Look at that foam!
Top with milk, and add a dash of cinnamon to the top. Drink immediately.
When removing your steeped tea bags from the hot water, be sure to squeeze the excess liquid out. You will still be left with less volume than you started with, but that's ok! You will get some dilution from the ice hitting the hot tea to make up for it.
If you want to make sure your drink is extra cold, try freezing your glass first.
💡Top tip
If using a cocktail shaker, make sure not to strain the liquid out or you will lose the foam that you just created! Instead, pop the top, and pour the drink into a glass and then top with milk.
Substitutions
Here are a couple of variations you can try to make it your own.
- Oat milk- Feel free to use oat milk just like the Starbucks version.
- You can infuse your brown sugar syrup with a cinnamon stick or add a dash of vanilla extract for even more spice.
- You can use light brown sugar instead of dark brown sugar when making the syrup, just note it won't be as rich, since light brown sugar contains less molasses than dark brown sugar.
- If you want to use store-bought chai concentrate, you may need to omit the brown sugar syrup or decrease the amount used. This might take some experimenting depending on the sweetness of your concentrate and your desired final level of sweetness.
- If you want to try the original espresso version, just swap out the chai tea for 2 shots of freshly brewed espresso.
- Add eggnog, for a festive spin and easy chai eggnog drink.
Make ahead
This shaken brown sugar chai tea drink is meant to be enjoyed right away, but you can certainly make it even easier by preparing the brown sugar simple syrup and the chai concentrate in advance. If you want to enjoy these delicious drinks anytime, then I definitely recommend you make the syrup and tea in advance.
The brown sugar syrup can be made ahead and stored in the fridge for up to one month. It can also be enjoyed in regular coffee, tea, and cocktails.
The chai concentrate can be made ahead and stored in a glass pitcher or jar for up to 5 days in the fridge.
FAQ
Masala chai is tea made with a combination of spices and is popular in Indian cuisines. It translates to "spiced tea", and both terms are often used interchangeably in Western cultures.
You can use any milk to fit your diet and preferences. Experimenting with different milk is the best way to find what works best.
Nope. You will not get that signature foam you need that sets this drink apart.
Related recipes
Here are some other chai-inspired fall recipes that you may love.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Brown Sugar Shaken Chai Tea
Equipment
- cocktail shaker or mason jar with lid
Ingredients
- 4 standard chai tea bags
- 1 cup hot water
- 3 tablespoon brown sugar syrup recipe below
- ½ teaspoon ground cinnamon, plus extra for garnishing
- 1½ cups ice
- milk of choice
Brown Sugar Syrup
- 1 cup dark brown sugar
- 1 cup water
Instructions
- Make the tea concentrate: Combine 1 cup of hot water and the 4 tea bags in a heat-proof glass. Let stand for 15 minutes. After 15 minutes, remove the tea bags, squeezing out as much liquid as you can. Set aside to cool slightly.4 standard chai tea bags, 1 cup hot water
- In a cocktail shaker or lidded glass jar, add the brown sugar syrup, tea concentrate, cinnamon, and ice. Cover and shake vigorously for 30 seconds. (If using a cocktail shaker- do not strain the liquid, pour it out instead).3 tablespoon brown sugar syrup, ½ teaspoon ground cinnamon, plus extra for garnishing, 1½ cups ice
- Add the contents to a drinking glass. Top with milk and an additional dusting of cinnamon if using. Serve immediately.milk of choice
Brown Sugar Simple Syrup
- In a medium saucepan, whisk the brown sugar and water. Simmer the mixture over medium heat until the sugar is completely dissolved, stirring once or twice. Remove from the heat and set aside to cool slightly.1 cup dark brown sugar, 1 cup water
Notes
- One serving equals about 12 ounces with the foam (before adding the milk).
- The tea concentrate can be made ahead. Pour it into a glass container and place it in the refrigerator for up to 5 days.
- The brown sugar syrup can be made ahead and stored in a glass jar in the refrigerator for up to one month. Use it in coffee, tea, lattes, and cocktails!
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Anne Olsen says
i hope this isn’t a silly question- can this be created as a hot drink also?
Jennifer says
Not silly at all. No, the ice helps create the foam. You could use brown sugar syrup in the hot tea, and then add milk for a chai latte.
KB says
This recipe is delicious and so easy to make! I followed the measurements but instead used 1/2 cup of tazo premade chai concentrate. Super yummy!
Jennifer says
I love the Tazo chai concentrate- good choice! Thanks for giving it a try!