Iced Cherry Chai Recipe

There's something magical about the first sip of Iced Cherry Chai on a warm afternoon. The rich, spiced notes of chai mingle with the tart sweetness of cherries, creating a cool, fragrant beverage that both refreshes and comforts.

I first discovered this flavor combination on a summer road trip through the Pacific Northwest. A small café tucked into a cherry orchard served a version so divine, I spent weeks at home recreating it. Now it’s a staple in my summer drink rotation—easy to make, family-friendly, and budget-conscious.

Whether you're hosting brunch or just treating yourself on a Tuesday, this drink hits all the right notes. Let’s dive in.

Why You’ll Love This Iced Cherry Chai

Get ready to fall in love with your new go-to summer drink. This Iced Cherry Chai blends the bold warmth of traditional chai with the juicy brightness of cherry for a unique twist you’ll crave again and again.

First of all, it’s incredibly refreshing. Served over ice, it delivers that “ahh” moment you need to cool off while still feeling a little cozy thanks to the spices.

It’s also shockingly easy to make. Whether you use store-bought chai or brew your own from scratch, you can throw this together in under 10 minutes.

Plus, it’s naturally budget-friendly. You don’t need any fancy syrups or obscure ingredients—just some tea, cherries, and a few pantry staples.

And let’s not forget how versatile it is. You can make it sweet or tart, strong or mellow, with dairy or without. There’s even an adult version if you want to add a splash of bourbon or cherry liqueur.

Next, let’s take a closer look at the ingredients that make this drink so special.

Ingredients Notes

This Iced Cherry Chai comes together with a simple list of ingredients, but each one plays a powerful role in the final flavor. Here’s what makes this blend sing:

Chai tea is the backbone of this drink. You can use pre-brewed chai concentrate for speed, or steep your own from black tea bags with cinnamon, cardamom, cloves, ginger, and black pepper. Either way, the spicy warmth grounds the fruity cherry flavor beautifully.

Cherries are the star of the show. I recommend using fresh, pitted cherries if they’re in season, or frozen ones for year-round convenience. They get simmered slightly to intensify their sweetness and color before being blended into a purée.

Sweetener is flexible. I love using honey for its floral depth, but maple syrup or simple syrup work just as well. Adjust the amount to taste—it depends a bit on how sweet your cherries are.

Milk or cream adds that velvety finish. Whole milk or oat milk work wonderfully, or go with coconut milk for a tropical twist. If you want a lighter drink, skip this and go straight black chai and cherry—still delicious!

Lastly, don’t forget the ice. A generous amount transforms this into a bracing summer cooler, perfect for sipping outside with a book in hand.

No fancy gear needed—just a saucepan, blender (or immersion blender), and a fine mesh strainer if you want a smoother texture.

How To Make This Iced Cherry Chai

Making Iced Cherry Chai at home is both satisfying and simple. Here’s how to bring it all together:

Start by making your cherry purée. Add about 1 cup of fresh or frozen pitted cherries to a small saucepan with 2 tablespoons of water and 1 tablespoon of your chosen sweetener. Let them simmer over medium heat for 5–7 minutes until soft and syrupy.

Transfer the cherries and their juices to a blender. Blend until smooth. If you prefer a silkier texture, strain the mixture through a fine mesh sieve to remove skins and pulp. Set aside to cool.

Meanwhile, prepare your chai tea. If you're using concentrate, skip this step. For a homemade version, simmer 2 black tea bags with a cinnamon stick, a few crushed cardamom pods, 2 slices of fresh ginger, and a pinch of cloves in 1.5 cups of water for 5–6 minutes. Remove from heat and steep an additional 5 minutes before straining.

Once everything is cool, fill a large glass with ice. Add 2 tablespoons of the cherry purée, followed by the chai (about ¾ cup). Stir gently to combine.

Top it off with a splash of milk or cream—just enough to marble the drink and add richness. Give it a final swirl, and enjoy!

From start to finish, this recipe takes around 15 minutes. It makes two servings, but you can easily double or triple for a crowd.

Storage Options

Leftover cherry purée stores beautifully. Keep it in a sealed jar or container in the fridge for up to 5 days. It also freezes well—use an ice cube tray to portion it out for future drinks.

The chai base can be made ahead and stored in the fridge for up to 4 days. Brew a big batch and you’ll always be 5 minutes away from an iced cherry delight.

If you pre-mix the drink (chai and cherry), store it without milk for best results. Add milk fresh when serving to maintain the clean layers and fresh taste.

To reheat leftover chai for a hot version, simply warm it gently on the stove or in the microwave, then stir in cherry purée and milk. It’s just as delicious warm!

Variations and Substitutions

This recipe is a dream for creative tweaks and personalized touches. Here are some ways to switch it up:

If cherries aren’t in season, try using raspberries or plums for a similar tart-sweet profile. Frozen fruit works just as well with no need to thaw beforehand.

For a vegan version, use plant-based milk and sweeteners like maple syrup or agave. Oat milk gives the richest texture, while almond milk keeps it lighter.

Spice things up by adding a pinch of cayenne pepper or a few slices of jalapeño to the cherry mixture while simmering. It brings a subtle heat that plays beautifully with the sweetness.

Turn it into a cocktail by adding a shot of bourbon, dark rum, or cherry liqueur. Stir it in before the milk for an adult version of this summer refresher.

Love bubbles? Top your drink with a splash of sparkling water or cherry soda instead of milk for a fizzy twist that’s bright and light.

The possibilities are endless with this one. Experiment, taste, and make it your own—I promise it’s hard to go wrong.

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