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Iced Cherry Chai Latte - A Bright, Spiced Summer Sip

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Chai tea (2 tea bags or 2 teaspoons loose-leaf chai)
  • Hot water (about 1 cup/240 ml for steeping)
  • Cherries (1 cup pitted; fresh or frozen)
  • Milk of choice (3/4 to 1 cup; dairy, oat, almond, or coconut)
  • Sweetener (1–2 tablespoons; sugar, honey, maple syrup, or simple syrup)
  • Vanilla extract (1/4 teaspoon)
  • Ice (1–2 cups)
  • Optional: ground cinnamon or cardamom for dusting
  • Optional: lemon juice (1 teaspoon to brighten cherries)

Method
 

  1. Brew a strong chai concentrate. Steep 2 chai tea bags in 1 cup of just-boiled water for 5–7 minutes. Squeeze bags gently and discard. Chill in the fridge or freezer for a few minutes to cool.
  2. Make the cherry purée. Blend pitted cherries with 1 tablespoon sweetener and the vanilla until smooth. If using frozen cherries, let them soften a bit first. Add a splash of water only if needed to blend.
  3. Taste and adjust. If the cherries are very tart, add another 1/2–1 tablespoon of sweetener. For extra brightness, mix in 1 teaspoon lemon juice.
  4. Prepare the glass. Fill a tall glass halfway with ice. Spoon 2–3 tablespoons of cherry purée around the sides and bottom for a swirled look.
  5. Add the chai. Pour 1/2 to 3/4 cup of cooled chai over the ice, depending on how strong you like it.
  6. Top with milk. Add 3/4 to 1 cup of your chosen milk. Stir gently to create a marbled effect, or mix thoroughly for a uniform pinkish-tan color.
  7. Finish. Taste and adjust sweetness. Dust with a pinch of cinnamon or cardamom if you like. Serve immediately.