Peach Cobbler Cold Foam Chai (Printable)

A delightful iced chai latte crowned with peach compote and smooth cold foam, perfect for a refreshing treat.

# What You Need:

→ Peach Compote

01 - 1 medium ripe peach, peeled and diced
02 - 1 tablespoon brown sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon ground nutmeg
05 - 2 teaspoons lemon juice

→ Chai

06 - 2 chai tea bags or 2 tablespoons loose-leaf chai
07 - 1 cup hot water
08 - 1 to 2 teaspoons honey or maple syrup, optional
09 - 1/2 cup milk of choice (dairy or plant-based)
10 - Ice cubes

→ Cold Foam

11 - 1/2 cup cold heavy cream or barista oat milk for plant-based
12 - 2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - 1 teaspoon powdered sugar

# Directions:

01 - Combine diced peach, brown sugar, cinnamon, nutmeg, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until peaches are soft and syrupy, approximately 3 to 5 minutes. Remove from heat and allow to cool.
02 - Steep chai tea bags or loose-leaf chai in 1 cup of hot water for 5 minutes. Remove tea bags or strain leaves. Stir in honey or maple syrup if desired. Let cool to room temperature.
03 - Fill two glasses with ice. Pour cooled chai and 1/4 cup milk into each glass. Add 1 to 2 tablespoons of peach compote along with syrup to each. Stir gently to combine.
04 - In a small frother or mixing bowl, combine heavy cream (or barista oat milk), milk, vanilla extract, and powdered sugar. Froth or whisk until the mixture becomes thick and creamy.
05 - Spoon a generous layer of cold foam atop each glass. Garnish optionally with a pinch of cinnamon or additional peach pieces. Serve immediately.

# Expert Advice:

01 -
  • If you love café drinks, this is the kind of treat you can make at home without any fancy equipment (and it’s dangerously easy, so proceed with caution).
  • It’s become a favorite because the combination of spiced tea, juicy peaches, and frothy cold foam tastes both nostalgic and new every time.
02 -
  • The first time I tried cooling the tea too quickly with ice, it watered down the flavor—patience is the secret for a strong, spiced base.
  • Adding the cold foam before the compote looks beautiful, but it’s way messier to drink; always layer compote before foam for best results.
03 -
  • Letting the chai cool completely before building the drink keeps the ice from melting too fast—something I learned after several watery attempts.
  • The cold foam keeps best if made right before serving—even a quick re-whisk can liven it up if you’re prepping ahead.
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