Spiked Cherry Chai

THE VIRAL ICED CHERY CHAI GETS A BOOZY FINISH WITH SOME WHITE RUM!

It finally feels like spring, and I couldn’t be happier to test recipes that belong over ice- exclusively. I love cozy cocktails but there's something about putting on that first spring fit and having a nice iced chai to swirl in hand. 

This spiked cherry chai checks all those boxes and then some. Iced chai already has its fan club rightfully, but this version might just be your new signature drink. I started seeing cherry cold foam pop up everywhere on my feed—and couldn’t stop thinking about how to make it myself at home.

So I gave it the Tash Mashup treatment over the past week. This one starts with white rum, chai concentrate, and a splash of milk for that smooth finish. Then comes the star of the show: a cherry cold foam made with heavy cream, milk, and a spoonful of jam. I saw a bunch with cherry syrup but there is something about the cherry jam that hits the right sweet to tart ratio. Not to mention - it spoons on like a dream on top of the chai.

The TLDR is that foam alone is worth making. You can absolutely spoon it over a cold brew latte or matcha if you’re not in the mood for chai too. It’s giving WE HAVE STARBUCKS AT HOME.

If you’re hosting anything this season—brunch, a girl's night, or even just treating yourself on a Friday evening—make this. I like serving it in a coupe glass with a spoonful of foam but a sweet little garnish—a dried rosebud, crushed freeze-dried cherries, or even a sprig of mint goes a long way.

I totally get why this iced cherry chai has been blowing up. IT'S SO GOOD. And now that it’s got a little Tash Mashup spin, I hope you’ll be just as obsessed as I am when you find out how easy it is to whip up!

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INGREDIENTS

For the cherry cold foam:

• 2 tbsp heavy cream

• 1 tbsp milk

• 1 tbsp cherry jam (or cherry syrup)

For the cocktail:

• 1 oz white rum

• ½ cup chai concentrate – homemade or store-bought

• ¼ cup milk of choice (I used oat)

• Dried edible grade rosebud, crushed freeze-dried cherries, a single fresh cherry, and/or mint sprig (optional, for garnish)

  
  

DIRECTIONS 

1. In a small cup or frothing pitcher, combine the cream, milk, and cherry jam. Froth until thick and foamy. Set aside as you build your cocktail.

2. In a coupe glass filled with ice, pour in the rum, chai concentrate, and milk. Stir gently to combine.

3. Spoon your desired amount of cherry cold foam over the top. Garnish with whatever makes your heart happy and sip into spring!

   
   

~ Serves 1

Notes

• If you are wondering if you can make this sans alcohol, of course. you can! Simply leave out the rum and enjoy this as an iced cherry chai latte. It’s just as delicious and still feels like a treat - but be sure to adjust the ingredients to your liking. For example, I would personally want to add a bit more chai and less foam to adjust the sweetness since there is no rum.

• You can use store-bought or homemade chai concentrate. Just make sure it’s well-spiced and not overly sweet—you're already adding sweetness from the foam. This is VERY important.

• On the milk front, oat milk is my go-to for its creaminess and neutral flavor, but feel free to use dairy, almond, or whatever milk you like best. Just know that thinner kinds of milk may result in a lighter texture.

• To get the cherry cream foam thick and stable, use cold ingredients and froth until soft peaks form. A handheld milk frother works great, but if you don’t have one, shaking in a sealed jar or whipping with a small whisk also does the trick.

• When it comes to the cherry flavor (since I know you're thinking it) - this recipe does not taste like cough syrup. I think that is because I used jam vs. syrup. All to say, if you don’t like the flavor going in, it’s not going to magically get better in foam form. Use a syrup or jam you already enjoy the taste of straight from the jar. If in doubt, swap in strawberry jam—it's just as tasty and plays well with the chai.

• If interested in making this for a party, batch it! Pre-mix the chai, rum, and milk in a pitcher and keep it chilled in the fridge. Separately, make the cherry cold foam (no more than 24 hours before). For best results, froth for a few seconds right before serving. Then, when ready to serve, people can pour the cocktail into their glass and CHOOSE how much foam they would like to top it with.