Chai spice coffee is the perfect way to soak in the fall season. Like pumpkin spice, Chai Spice is full of cinnamon, nutmeg, and other cozy spices. Chai coffee can be brewed cold or hot, depending on your coffee preference. And the chai spice recipe is super versatile, add it to any baked goods for a touch of fall.

Chai Spice Iced Coffee [Vegan]

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For the Chai Spice Cold Brew:

  • 1 cup Coffee Grounds
  • 4 cups Water
  • 1 tablespoon Cinnamon
  • 2 teaspoons Ginger
  • 2 teaspoons All Spice
  • 1 teaspoon Cloves (ground or whole)
  • 1 teaspoon Nutmeg

For the Chai Spice Iced Coffee:

  • 1 cup Chai Spice Cold Brew*
  • 1/2 cup Soy Barista Blend (or any plant milk)
  • 3 tablespoons vegan Hazelnut or Vanilla Creamer**


For the Chai Spice Cold Brew:

  1. In a small bowl, combine coffee grounds and all spices. Mix to combine.
  2. Add the chai spiced coffee grounds to a cold brew pitcher, or french press.
  3. Slowly pour water over the coffee grounds. This will take a few minutes since it takes a while for the water to fully soak through the coffee grounds.
  4. Put cold brew pitcher or french press in the fridge for 15 to 48 hours. The longer you leave it, the richer the flavor will come out. I usually leave mine for 24 hours.

For the Chai Spice Iced Coffee:

  1. Combine chai spice cold brew, barista blend/plant milk, and creamer in a mason jar or glass.
  2. Top with as much as you can for the best effect. Stir well and enjoy your coffee shop quality fall drink!


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