Iced Cherry Chai Recipe

There's something irresistible about the blend of sweet cherries and warm spices on a hot summer day. This Iced Cherry Chai is a refreshing twist on the classic chai latte, combining bold black tea, aromatic spices, and the juicy brightness of cherry juice.

I came up with this drink one August afternoon while craving something cool but cozy. With a bit of leftover cherry syrup from a pie and some brewed chai, magic happened. Now, this is my go-to summer sip — and it might become yours too.

Let's dive into what makes this drink so special.

Why You'll Love This Iced Cherry Chai

Get ready to meet your new favorite iced tea beverage. This Iced Cherry Chai is full of flavor, perfectly balanced between sweet and spicy, and incredibly simple to make.

First, it’s ridiculously refreshing. The cherry juice gives a tart, fruity punch that complements the warm chai spices beautifully. It’s like a cherry pie and a glass of iced tea had a baby.

It’s also a breeze to make. You can brew your chai in advance, stash it in the fridge, and stir in the cherry syrup just before serving. A few minutes of prep gives you a week’s worth of afternoon pick-me-ups.

It’s naturally dairy-free and easily adjustable. Whether you prefer it with oat milk, almond milk, or traditional dairy, this drink works with whatever’s already in your fridge.

And if you’re entertaining? This iced chai makes a stunning addition to any summer brunch or garden party. Serve it in tall glasses over crushed ice, and watch it disappear.

Now let’s take a closer look at what goes into this drink.

Ingredients Notes

The charm of this Iced Cherry Chai lies in its thoughtful blend of ingredients — each one pulling its weight to create the perfect balance of flavor and refreshment.

Chai tea is the star of the show. You can use store-bought chai bags or brew your own with black tea and whole spices like cinnamon, cardamom, cloves, and black pepper. For convenience, I usually steep two strong bags of chai in a cup of hot water, then chill it until cold.

Cherry juice brings a natural sweetness and deep fruitiness to the drink. I prefer using unsweetened 100% cherry juice — tart cherry is my favorite for its bold flavor — but sweet cherry juice or even cherry concentrate diluted with water will also work in a pinch.

Sweetener, while optional, can be added to taste. If your cherry juice is already sweetened, you may not need any. Otherwise, a touch of maple syrup, honey, or simple syrup adds a silky finish that pairs beautifully with the spices.

Milk or milk alternative rounds things out with creaminess. I love oat milk for its neutral flavor and smooth texture, but almond milk, whole milk, or even coconut milk will each give a unique twist to your iced chai.

For equipment, you’ll need a kettle or saucepan for brewing the tea, a pitcher or mason jar for chilling and mixing, and a fine mesh strainer if you're using loose-leaf tea. Don’t forget the ice — lots of it!

How To Make This Iced Cherry Chai

Crafting this Iced Cherry Chai is easier than you might expect. A few simple steps and you’ll be sipping your new summer favorite in no time.

Start by brewing your chai. Bring water to a boil and steep two bags of chai tea (or 1 tablespoon loose-leaf blend) for 5–7 minutes. You want it strong enough to hold its flavor even after chilling and dilution.

While the tea is steeping, pour your cherry juice into a separate container and chill it. If you're using concentrate, mix it with water to reach about ¾ cup total. Add sweetener now if desired, stirring until fully dissolved.

Once the tea has steeped, remove the tea bags or strain out the spices. Let the tea cool to room temperature, then refrigerate until cold — at least 30 minutes. For quicker cooling, place it in the freezer for 10 minutes, but don’t forget it in there!

Now it’s time to assemble. Fill a tall glass with ice. Pour in equal parts chilled chai and cherry juice (about ½ cup each works well), then top with your milk of choice. Stir gently to blend, or leave it layered for a beautiful marbled effect.

Taste and adjust. Want it creamier? Add more milk. Too tart? Stir in a touch of syrup. Then sip, relax, and enjoy the most refreshing tea of the season.

From start to finish, the process takes just 10 minutes of active time — perfect for busy mornings or laid-back afternoons.

Storage Options

This Iced Cherry Chai is best enjoyed fresh, but with a little planning, you can make it work for busy days too.

You can brew and refrigerate the chai tea up to 4 days in advance. Store it in a tightly sealed glass jar or bottle to preserve its bold flavor and aroma.

Cherry juice can also be portioned and chilled in advance. If you’re using concentrate, mix up a batch and store it in the fridge so it’s ready when you are.

Once assembled with milk, the drink should be consumed the same day for the best taste and texture. However, if you leave the milk out and combine just the tea and cherry juice, it can last up to 3 days in the fridge. Simply add milk and ice when ready to serve.

To reheat leftovers (if you want a hot cherry chai instead), pour into a saucepan and warm gently over medium-low heat until steamy. Skip the ice, and enjoy a cozy winter version of this summery favorite.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to your taste, dietary needs, or pantry limitations.

If you don’t have cherry juice, try using pomegranate, cranberry, or even blueberry juice for a similar tangy kick. Each adds a unique flavor twist while maintaining the drink’s fruity depth.

Not a fan of dairy milk? No problem. This recipe shines with oat, almond, coconut, or soy milk — choose your favorite or experiment with blends to find your perfect match.

Want an extra caffeine boost? Add a shot of espresso for a cherry-chai-coffee hybrid. It might sound wild, but the flavors surprisingly work well together for a bold iced beverage.

For a fizzy version, replace half the cherry juice with sparkling water or a splash of ginger beer. It adds a fun effervescence that’s perfect for summer parties or outdoor brunches.

You can also turn this into a frozen treat. Blend all ingredients with a handful of ice for a slushy-style drink, or pour into popsicle molds for chai-cherry ice pops — kids love them too!

Don’t be afraid to experiment. This recipe is all about balancing what you love — spice, sweetness, tartness, creaminess — and tailoring it to your mood and season.

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