Peach Cobbler Cold Foam Chai (Print)

Chai latte with peach cold foam, cinnamon crumble, and a blend of sweet, creamy, and spiced flavors.

# Components:

→ Chai Latte

01 - 2 chai tea bags
02 - 1 cup hot water
03 - 1 cup cold milk (dairy or plant-based)
04 - 2 tablespoons honey or maple syrup
05 - 1/4 teaspoon ground cinnamon

→ Peach Puree

06 - 1 ripe peach, peeled, pitted, and diced or 1/3 cup canned peaches
07 - 1 teaspoon lemon juice
08 - 1 teaspoon granulated sugar

→ Cold Foam

09 - 1/2 cup cold heavy cream or plant-based whipping cream
10 - 2 tablespoons peach puree
11 - 1 tablespoon powdered sugar

→ Cinnamon Crumble (Optional)

12 - 2 tablespoons crushed graham crackers or digestive biscuits
13 - 1/2 teaspoon ground cinnamon
14 - 1 teaspoon brown sugar
15 - 1 tablespoon melted butter

# Directions:

01 - Steep chai tea bags in 1 cup hot water for 5 minutes. Discard tea bags, blend in honey or maple syrup and ground cinnamon, then allow brew to cool to room temperature.
02 - Combine diced peach, lemon juice, and granulated sugar in a blender or food processor. Blend until smooth, then set aside.
03 - In a chilled mixing bowl or with a milk frother, whisk together cold heavy cream, 2 tablespoons peach puree, and powdered sugar until thick, airy, and creamy but not stiff.
04 - Mix crushed graham crackers, ground cinnamon, brown sugar, and melted butter in a small bowl until fully combined.
05 - Fill 2 glasses with ice. Pour cooled chai over ice, then add cold milk to each glass, layering chai and milk evenly.
06 - Top each glass generously with peach cold foam, then sprinkle cinnamon crumble over the foam if desired. Serve immediately with straws or spoons.

# Chef Secrets:

01 -
  • Whipping up fruit-laced cold foam makes you feel like a coffee shop genius in your own kitchen.
  • This peachy chai is what I crave on days when I can’t choose between afternoon tea and dessert.
02 -
  • Letting the chai cool fully before adding ice keeps everything from tasting watery—I learned this after my first rush.
  • Chilling the bowl and ingredients for your foam makes a huge difference; otherwise, it just doesn’t whip up properly.
03 -
  • Taste your peach puree before adding it to the foam—a touch more sugar or lemon can transform the balance.
  • For extra-spicy chai, toss in a few crushed cardamom pods during steeping and strain them before cooling.
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