Cherry Chai Latte Recipe (Hot or Iced)

🍒 Liquid Dessert Vibe

Cherry Chai Latte Recipe (Hot or Iced)

This cherry chai latte recipe pairs strong Masala Chai with homemade cherry syrup and a thick cherry cold foam — bright, spiced, and creamy in the same sip. Works hot or iced, and the cherry syrup keeps for 10 days so you can make it all week.

Chai Spice. Cherry Brightness. Cold Foam on Top.

• The cherry syrup takes 15 minutes and does double duty — in the latte and on the cold foam
• Masala Chai brings the warm spice backbone that makes the cherry flavor pop rather than just taste sweet
• The pink cold foam is genuinely pretty and takes about 20 seconds to make
• Hot or iced — same recipe, same syrup, same foam

The Java Momma Twist: Masala Chai is built for this — the cinnamon, cardamom, ginger, and clove in the blend play directly off the cherry's natural sweetness in a way that tastes intentional rather than experimental. Want a coffee version instead? Swap the chai for Sumatra Satin Coffee brewed strong — earthy and dark against the cherry is equally excellent.

What You'll Need

For the Cherry Syrup (make this first — keeps 10 days in the fridge):

• 1 cup cherries (fresh or frozen)
• 1 cup sugar
• 3/4 cup water
• 1/2 tsp almond extract

For the Cherry Cold Foam:

• 2 Tbsp heavy cream
• 1 1/2 Tbsp cherry syrup
• 1 Tbsp whole milk

To Build the Latte:

• 6 oz strong brewed Masala Chai, cooled (or hot for the hot version)
• 1/2 cup milk of choice (almond milk works beautifully here)
• 1 Tbsp cherry syrup
• Crushed ice (for iced version)

How To Make It

Step 1 — Make the Cherry Syrup

1. Combine and boil. Add cherries, sugar, and water to a small saucepan. Stir to combine and bring to a boil over medium heat.
2. Mash and simmer. Once boiling, gently mash the cherries with a spoon. Reduce heat to low and simmer for 5 minutes.
3. Strain and finish. Strain out the cherry pieces into a separate bowl — save them, they're worth keeping. Stir 1/2 tsp almond extract into the syrup and let it cool to room temperature before using or storing.

Don't toss the mashed cherries. They're perfect on pancakes, waffles, yogurt, or ice cream — or stirred into sparkling water for a cherry mocktail.

Step 2 — Make the Cherry Cold Foam

1. Combine foam ingredients. Add heavy cream, cherry syrup, and whole milk to a small jar.
2. Froth until thick. Froth for 15–25 seconds until thick, creamy, and pink. Set aside.

Step 3 — Build the Latte

1. For iced: Fill a tall glass with crushed ice. Add cooled Masala Chai, 1 Tbsp cherry syrup, and milk of choice. Stir gently to combine.
2. For hot: Skip the ice. Warm the chai and milk together gently — don't boil. Stir in the cherry syrup.
3. Top with cold foam. Spoon the cherry cold foam over the top of the hot or iced latte.
4. Serve immediately. The pink foam on top makes this worth photographing before you drink it.

Swaps & Permission Slips

• Want a coffee version instead? Swap the Masala Chai for 4 oz of strong brewed Sumatra Satin Coffee. The earthy, dark notes against the cherry syrup are excellent — different drink entirely but equally good.
• Dairy-free? Almond milk is genuinely lovely in this one — the subtle nuttiness from the almond extract in the syrup echoes it nicely. Oat milk works well too. For the cold foam, full-fat coconut cream froths well as a heavy cream substitute.
• Frozen cherries? Work just as well as fresh for the syrup. No need to thaw first — just add them straight to the saucepan.
• No almond extract? Skip it — the syrup is still good without it. The almond extract deepens the cherry flavor but it's not essential.
• Want it sweeter? Add an extra half tablespoon of cherry syrup to the latte base. The foam is already sweet so taste the base first before adjusting.
• Chocolate twist? Stir 1 tsp cocoa powder into the chai base for a cherry mocha chai situation. Unexpected and worth trying.

Frequently Asked Questions

What is a cherry chai latte?

A cherry chai latte is a spiced tea drink made with brewed chai, milk, and homemade cherry syrup — usually finished with a cherry cold foam on top. The warm spices in chai (cinnamon, cardamom, ginger, clove) and the bright fruit sweetness of cherry complement each other in a way that tastes both cozy and refreshing. It works hot or iced depending on what you need from your day.

Can I make a cherry chai latte iced?

Yes — the iced version is what this recipe was built for. Brew the Masala Chai strong, let it cool completely, then pour over crushed ice with cherry syrup and milk. The cherry cold foam goes on top regardless of hot or iced. If you're short on time, brewing the chai directly over ice with double the tea concentration works as a fast-chill shortcut.

How do I make homemade cherry syrup for a latte?

Combine 1 cup cherries, 1 cup sugar, and 3/4 cup water in a saucepan. Bring to a boil, mash the cherries, and simmer for 5 minutes. Strain out the solids, stir in 1/2 tsp almond extract, and cool before using. The syrup keeps in the fridge for up to 10 days and works in the cold foam as well as the latte base. Don't discard the mashed cherry solids — they're excellent on yogurt or pancakes.

What milk works best in a cherry chai latte?

Almond milk is particularly good here — the subtle nuttiness echoes the almond extract in the cherry syrup and the whole drink tastes more intentional as a result. Oat milk gives a creamier, more neutral result. Whole dairy milk makes it the richest version. Any of the three work — it comes down to how creamy you want it.

Can I make a cherry chai latte with coffee instead of tea?

Yes — swap the Masala Chai for 4 oz of strong brewed Sumatra Satin Coffee from Java Momma. The earthy, dark notes of the Sumatra play off the cherry syrup differently than chai does — less spiced, more fruit-forward and bold. Same cold foam, same syrup, completely different drink. Both are worth making.