Hi Amethyst
Thank you for keeping me in the loop with your latest recipes I will have a good read of all of them lots to try and enjoy 
All have Baileyâs in
Blessings be 
2 Likes
Youâre welcome! I hope you find a few that you can enjoy! With or without the Baileyâs!
1 Like
Strawberry-Green Tea Smoothie
Total: 2 hr 10 min
Prep: 10 min
Inactive: 2 hr
Yield: 1 serving
Ingredients:
1 green tea bag
3/4 cup very hot water
1 cup fresh strawberries, halved, plus 1 sliced strawberry for garnish
1/4 cup low-fat milk
1/2 lime, juiced
1 tablespoon honey
6 fresh mint leaves
Directions:
Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.
Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry
Recipe courtesy of Food Network.com
2 Likes
Foraged Wild Violet Tea Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional: Time 1 day
Total Time: 1 day 20 minutes
Ingredients:
1/2 cup (3 or 4 tablespoons when chopped) fresh wild violets
or 1 tablespoon dried crumbled violet leaf and/or flowers
1 cup of boiling water
1 lemon sliced (optional)
Directions:
Gather 1/2 cup (3 or 4 tablespoons when chopped) fresh wild violet leaves and/or flowers. The pollen is the carrier of taste, so I prefer not to wash it. Mechanically remove all bugs and place the purple flowers in the tea ball.
Pour one cup of boiling water over it and allow it to steep overnight
Strain the herbal material using a fine mesh or colander and enjoy. You can use a sweetener of your choice, like stevia or honey.
Notes:
Violet tea, which is best to drink cold by the wineglass every 2 hours.
To be effective, the infusion should be made fresh daily.
Drink one cup every two hours.
Foraging violets for brewing tea:
Native to Europe, the Viola genus contains around 550 species, most with similar uses to the common blue violet. Except for African violets (Saintpaulia), which are not edible. They are difficult to find in the wild and have 6-petalled flowers and leaves in the shape of an oval. As compared to edible violet species, which all have irregular flowers with five petals and heart-shaped leaves.
To avoid misidentifying, only harvest violets when the flowers are blooming. When foraging for violet flowers, pinch off the flower at the top of the stem.
The leaves and flowers are edible, but the roots can cause nausea and vomiting, so they should be avoided.
While leaves are best harvested from early spring to summer, the flowers are best harvested in spring. When harvesting, think of plinators and never take more than half of the available blooms and leaves from one plant (generally just one or two), and only harvest from plants that are well-established and abundant.
Health Benefits of Wild Violets:
Wild violet flowers are medicinal herbs that offer numerous health benefits for the skin when applied topically. These include moisturizing and anti-inflammatory properties that not only alleviate rheumatic aches and pains but also may alleviate skin issues such as acne and eczema.
When consumed internally in tea, these herbs act as blood cleansers and soothers, gently encouraging the flow and movement of internal fluids. They effectively ease coughs and aid in respiratory ailments. Violets contain mucilage, which aids in loosening and expelling mucus from the lungs during a dry cough.
Their demulcent and lymphatic properties make them particularly useful for addressing hot, dry conditions of the throat, often accompanied by hard, painful lymph glands under the jaw. I personally used violets to make sore throat spray, cough drops, or tinctures that naturally relieve coughs and sore throats.
Moreover, violets contain a significant amount of rutin, which helps maintain the integrity of capillary walls. This property may aid in the prevention or treatment of varicose veins and hemorrhoids. Crafting a violet bath from violet tea can alleviate the discomfort of hemorrhoids.
Furthermore, violets act as lymphatic stimulants and can relieve the tonsils when swollen and tender.
Finally, violets possess calming properties that can effectively ease stress.
Fresh or Dried herbs:
To make an herbal tea from wild violets, you can use fresh flowers and leaves or a combination of them. Dried violets are also fine.
In fact, drying the blossoms adds additional floral flavor.
Just spread them evenly on parchment paper or a tray and set them to dry out of direct light. Ensure they are completely dry and crumbly before transferring them to a closed glass jar. You can also use a dehydrator to avoid mold.
Violet Flowers or leaves?
Violet Leaves contain mucilage and rutin; thus, when making tea for a cough or for blood thinning (hemorrhoids and varicose veins), use violet leaves to make the tea.
Violet flower tea, on the other hand, is calming and mildly diuretic.
Rico Cech says that stems, along with leaves and flowers, are safe to consume. However, avoid the roots and seeds as they cause vomiting.
Variations:
Combine fresh violet tea with freshly squeezed lemon juice and a touch of honey for a refreshing lemonade.
Prepare a strong cup of black tea and add a splash of violet tea for a subtle floral note.
Combine violet flowers and leaves with dried chamomile blossoms to create a calming and fragrant herbal infusion. Enhance the flavor with a few sprigs of fresh mint
Disclaimer: I am not a medical professional. This is for informational purposes only; this is not a diagnosis or treatment, and always check with your medical professional of choice before using anything medicinally.
Nutritional Facts:
Serving Size: 1
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 1g
Recipe courtesy of Simply Beyond Herbs.com
2 Likes
Honey Coco-Cold Brew
Yield: Makes 1 serving
Ingredients:
3 oz. - cold brew coffee
1 oz. - buckwheat honey water (recipe below)
2 oz. - coconut water
a splash of club soda
4 - mint leaves
mint sprig, for garnish
For Buckwheat Honey Water:
2 cups - buckwheat honey
1 cup - hot water
Directions:
Combine the cold brew coffee, buckwheat honey water, coconut water, and mint leaves in a cocktail shaker with ice.
Shake vigorously.
Strain into a glass filled with ice and top with a splash of club soda.
Garnish with a mint sprig and serve.
For Buckwheat Honey Water:
Combine buckwheat honey and hot water and stir until dissolved. Bottle and refrigerate until needed.
Notes:
Mixologistâs Note: If you donât have a cocktail shaker, or for a âwhippedâ version, add all the ingredients to a blender cup with 2 cubes of ice. Blend on high for 10 seconds and strain into an iced glass.
Recipe courtesy of National Honey Board.com
2 Likes
Lilac Gin Lemonade
Prep Time: 15 minutes
Cook Time: 5 minutes
Cooling Time: 1 hour
Total Time: 20 minutes
Servings: 6
Ingredients:
Lilac Simple Syrup:
2 cups (64 grams) fresh lilac flowers packed
1 cup (198 grams) granulated sugar
1 ½ cups (355 milliliters) cold water
Lilac Lemonade:
6 large lemons (about 1 ½ cups (355 ml)lemon juice)
2 cups (473 milliliters) cold water
lilac simple syrup
Lilac Gin Lemonade Cocktail:
Ice cubes
5 Âź cups (1.24 liters) lilac lemonade
9 ounces (255 milliliters) gin (I recommend Empress 1908 Indigo Gin)
lemon slices for garnish
lilac blossoms for garnish
Directions:
Make the lilac simple syrup:
Rinse lilac blossoms to remove any dirt or bugs. Pluck the flowers from their stems and measure the flowers for the recipe. Set aside.
Add sugar and water to a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is fully dissolved.
Add the lilac blossoms to the pot of simple syrup and let the flowers infuse the syrup as it cools, at least 1 hour.
Once the syrup is completely cool, strain the syrup to remove the flowers. Store the syrup in an airtight container in the fridge until ready to make the lemonade.
Make the lilac lemonade:
Juice the lemons and add the juice to a pitcher. You can strain the juice to remove the pulp and any small bits of seeds, if you wish.
Add the strained lilac simple syrup to the pitcher with the lemon juice.
Add water to the pitcher and stir to combine.
Make the lilac gin lemonade cocktails:
To make one cocktail, add ice cubes to a glass and top with 7 ounces (207 ml) of the lilac lemonade.
Top the lemonade with 1 ½ ounces (44 ml) of gin. Stir to combine (for the best taste) or leave the gin layered on the top of the drink (for the most visual appeal).
Garnish with lemon slices and lilac blossoms and serve!
Notes:
Itâs important to use lilacs that have not been treated with pesticides. Use untreated lilacs from your own garden or ask a friend or neighbor if you can have a bunch from their bush. Do not use lilacs from public spaces where you canât confirm that theyâre safe to eat.
If you want to substitute the lilacs, you can use elderflower blossoms for a similarly delicate floral flavor. Or you can add ½ ounce (15 ml) St. Germain elderflower liqueur to each cocktail.
I recommend using Empress 1908 Indigo Gin for this recipe. The gin is naturally colored with butterfly pea blossoms, giving it a deep purple-blue color that pairs beautifully with the lemonade and lilacs. However, you can use any type of gin that you like best.
Lilac simple syrup can be made ahead of time and stored in an airtight container in the fridge for up to a week.
Lemonade can be stored in an airtight container or a covered pitcher in the fridge for up to 2 days.
If you want to mix a pitcher of gin lemonade, the batched cocktail can be stored in a covered pitcher in the fridge for up to 4 hours. Wait to add the ice until just before serving.
Thereâs no arguing that freshly squeezed lemon juice makes the best-tasting lemonade, so squeeze your own lemons for the most fresh-tasting lemonade.
Taste the lemonade before you mix the cocktails. If you want it a bit sweeter, add more simple syrup. If you want it more tart, add more lemon juice and water.
Recipe courtesy of Always Eat Dessert.com
2 Likes
Banana Bread Latte
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2 servings
Ingredients:
1 large very ripe banana mashed
½ cup brown sugar
1 cup water
½ tsp cinnamon
1 tsp vanilla extract
pinch of salt
2 shots of espresso
2 cups milk of choice
Directions:
To make the syrup, add the banana, brown sugar, and water to a small saucepan over medium heat.
Bring to a simmer, and let it cook for 7-8 minutes until thickened and bubbly.
Stir in the cinnamon, vanilla extract, and a pinch of salt.
Transfer the syrup to a blender or food processor. Blend until smooth. Or, pour the syrup through a fine mesh sieve to strain out any lumps.
Brew the espresso. Add 3 tablespoons of syrup to the espresso and stir.
Heat the milk and pour ½ to ž cup into each glass.
Froth the remaining milk. Then, spoon a layer of frothed milk over the top of each latte.
Finish with a sprinkle of ground cinnamon.
Notes:
Oat milk froths best for dairy-free lattes.
Syrup sweetness can be adjusted to taste. Extra syrup works well in iced coffee or cold brew.
To froth the milk: Heat the milk until warm but not boiling, then froth it using a handheld milk frother, French press, or steam wand. If you donât have a frother, you can shake the warm milk in a tightly sealed jar for 20â30 seconds, then microwave it briefly to set the foam.
Use very ripe bananas. The spottier and softer the banana, the sweeter and more banana-bread-like the syrup will taste. Under-ripe bananas wonât give the same depth of flavor.
Blend or strain the syrup. This step is key to a smooth latte. Blending creates a thicker, cafĂŠ-style syrup, while straining gives you a lighter texture with no banana bits.
Keep the syrup at a gentle simmer. Avoid a hard boil, which can scorch the sugar and give the syrup a slightly bitter taste.
Stir the syrup into the espresso first. Adding the banana syrup directly to the hot espresso helps it dissolve fully before the milk is added, so every sip is evenly flavored.
Nutritional Facts:
Serving: 1servingCalories: 418kcalCarbohydrates: 80gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 119mgPotassium: 690mgFiber: 2gSugar: 73gVitamin A: 435IUVitamin C: 5mgCalcium: 358mgIron: 1mg
Recipe courtesy of The Cookie Rookie.com
2 Likes
If you make this now, it might be ready by Beltane!
Strawberry Mead Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Ingredients:
2 - 3 pounds of honey (3 pounds is about 1 quart, and will yield a sweeter mead)
Champagne yeast (or other wine-making yeast)
1 cup more or less organic strawberries, fresh or frozen
10 organic raisins
filtered water
Equipment:
A one-gallon jug with a narrow neck for brewing. I prefer to use glass for this, as I donât care for plastic, but a plastic jug will work in a pinch.
An airlock with a rubber stopper. You can alternatively use a balloon with a pinhole that is attached to the top of the jug. The gases will be able to escape through the pinhole without letting any oxygen in. (You can also get the glass jug with an airlock together for a better price.
A stainless steel pot
A big spoon
A funnel, the bigger the better
A thermometer. Just a regular meat thermometer will do.
Sanitizer, I like the One Step brand as it is easy to use and nontoxic. It is very important that you sanitize everything that will be used prior to brewing.
Directions:
First and foremost, sanitize everything that will come in contact with the mead.
Put approximately 1/2 gallon of filtered water into a large stainless steel pot and heat until warm, but not boiling.
Turn off the heat, add the honey, and stir to dissolve. You can put some hot water back into the empty honey container and shake it a bit to get all of the honey out.
Use a funnel to pour the honey water mixture into the glass jug (it will not fill it completely).
Add the strawberries and raisins.
Fill the jug with cold filtered water, leaving about 3 inches of space at the top.
Cap the jug with its lid and invert once or twice to mix everything together.
Check the temperature of the liquid; if it is 90°F or less, itâs ok to add the yeast. If itâs higher, wait a bit until it cools.
Add the yeast. One yeast package will ferment up to five gallons of liquid, so you donât need to use it all. I usually use about half of one package when making a gallon.
Cap the jug again, and shake it vigorously for a minute or two. This helps to combine and aerate the yeast.
Attach the airlock to the rubber stopper, fill it with water to the line, and put it into the top of your jug.
The mead should start bubbling within a few hours, and the top will get really foamy. Sometimes it foams too much and comes up out of the airlock, but thatâs ok.
Just rinse the airlock and put it back on the jar. It will subside by the next morning. You will see millions of tiny bubbles coming up through the liquid - thatâs the yeast just doing its thing.
Notes:
Put the jug in a cool and dark corner and wait. It will take about 6-8 weeks to fully ferment, depending on the outside temperature. It will ferment faster when itâs warmer, slower when itâs cooler. Check it every few days to make sure it is still bubbling. Once it completely stops bubbling, it is ready to be bottled. The mead is ready to drink right away, but will benefit from some amount of aging, as it can be a bit harsh at first.
Small Batch Mead Recipe:
The best way to start is on a small scale, and a gallon batch of mead is the perfect size for beginners. This mead recipe features fresh strawberries, but you can easily substitute your favorite fresh fruit. Say, blackberries.
You can also use foraged items like linden flowers or blended wildflowers.
Go Here for Instructions on How to Bottle Your Gallon of Mead.
Recipe courtesy of Attainable Sustainable.net
3 Likes
This looks like something out of a dream! What a beautiful brew 
4 Likes
I donât do many alcoholic drinks. Mainly because I donât drink, so I donât know if that looks like it would taste good or not. But that was just so pretty when I found it, I had to share!
3 Likes
I donât drink either, so I would probably replace the gin with something like Sprite or sparkling water lol either way, it sounds delicious!
2 Likes
Hey, just the lilac lemonade would be yummy!
2 Likes
3-Ingredient Creamy Lemonade
Total Time: 10 mins
Yield: 4 cups
Ingredients:
3 cups cold water
1 cup fresh lemon juice (5 to 6 lemons)
1/3 cup sweetened condensed milk, or to taste
Ice cubes
Lemon slices
Directions:
In a 1-1/2-quart pitcher, stir together the water, lemon juice, and sweetened condensed milk. If desired, chill in the refrigerator. Serve in glasses over ice. Garnish with lemon slices.
Recipe courtesy of Better Homes and Gardens.com
2 Likes
Iced Honey Cinnamon Latte Recipe
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients:
For the Syrup:
½ cup water
Âź cup honey
2 teaspoons ground cinnamon
For the Latte:
1 shot espresso or very strong coffee
Honey-cinnamon syrup to taste (about 1-2 tablespoons)
½ cup milk
Ice enough to fill the glass
Directions:
For the Syrup:
In a small saucepan set over medium heat, bring the water, honey, and cinnamon mixture to a boil.
Reduce the heat and let simmer for 5 minutes, or until the honey has fully dissolved.
Allow to cool completely and store in an airtight container in the fridge for up to 2 weeks.
For the Latte:
Add the espresso and syrup to a glass. Stir.
Stir gently and enjoy.
Notes:
Tips for Success:
Let the honey cinnamon syrup cool completely before using if making this drink iced.
If youâd like to serve this hot, simply donât allow the syrup or espresso to cool. Stir together and add your milk of choice. Enjoy!
To make this drink fully plant-based, simply swap the honey for maple syrup and use a non-dairy milk.
How to Store:
Itâs best to serve this honey cinnamon latte as soon as youâve made it so that the ice doesnât melt and dilute the drink. You can make the syrup ahead of time, though, and it will keep for 2 weeks in the fridge. You can also brew up the coffee a day ahead and keep it covered in the fridge so itâs ready to use.
Nutritional Facts:
Calories: 182kcalCarbohydrates: 35gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 76mgPotassium: 187mgSugar: 35gVitamin A: 198IUCalcium: 143mgIron: 1mg
Recipe courtesy of The Cookie Rookie.com
2 Likes
Copycat Starbucks Pink Drink
Prep Time 5 minutes
Total Time 5 minutes
Serves: 24
Ingredients:
14 ounces Ocean Spray White Cran-Strawberry Juice
6 ounces Unsweetened Coconut Milk
â
cup Fresh Strawberry Slices about 2 strawberries
2-3 teaspoons Simple Syrup optional
1 teaspoon Clear Vanilla
Ice
Directions:
Place the strawberries in the bottom of a glass thatâs at least 24 ounces.
Using a muddler, gently press the juices out of the strawberries without fully destroying them.
Pour the coconut milk over the top of the strawberries.
Add the vanilla to the cup, followed by the simple syrup, if using.
Add the juice to the cup and gently stir.
Add ice to the cup (how much you add is up to your preferences) and gently stir again.
Top with an extra strawberry slice or two and enjoy!
Notes:
Since fresh strawberries tend to lose their texture and coconut milk can separate from the liquid over time, this beverage isnât ideal for refrigerating ahead of time. With a preparation time of only 5 minutes, itâs recommended to make it fresh just before serving.
Drink it fresh. I always recommend making this right when you are ready to drink it. The fresh strawberries and coconut milk both start to break down quickly once they are combined.
Sweetened coconut milk shortcut. If you can find sweetened vanilla coconut milk at your store, you can use it in place of the unsweetened coconut milk, clear vanilla, and simple syrup all at once. It is a little harder to find, but it does simplify the ingredient list nicely.
Use the right glass. Make sure your glass holds at least 24 ounces. The liquid ingredients on their own yield about 20 ounces, and the drink grows to around 24 ounces once you add ice.
Substitutions & Variations:
Use freeze-dried strawberries. If I do not have fresh berries on hand, I toss in a small handful of freeze-dried strawberries just like the coffee shop does. They will not muddle the same way, but they add color and strawberry flavor. Just add them directly to the glass before pouring in the other ingredients.
Adjust the ratio to your taste. I like it with a little more coconut milk for extra creaminess, but if you prefer it lighter and more tart, just use a little less coconut milk and a little more juice. There is no wrong answer.
Make it low-carb. I swap the White Cran-Strawberry juice for a sugar-free strawberry water enhancer mixed with water, use unsweetened coconut milk, and sweeten with a keto-friendly liquid sweetener.
Make a big batch. This recipe scales up really easily. I keep the ratio of juice to coconut milk at roughly 2 to 1 and stir everything together in a large pitcher. I hold off on adding ice until I pour individual glasses, so the drink does not get watered down.
Nutritional Facts:
Calories: 24kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 4mg | Iron: 0.2mg
Recipe courtesy of Princess Pinky Girl.com
2 Likes
Note from Amethyst: Yes, this is a New Yearâs recipe. I just found it, and it was too pretty to wait for next year!
Midnight Moon Milk Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1 serving
Ingredients:
1 1/2 cups whole milk or your preferred milk
1-3 tsp butterfly pea flower powder. The amount you use will impact the color, but using too much without incorporating it well can produce a chalky flavor.
2 tsp loose-leaf peppermint leaves
1 tbsp dried chamomile flowers for tea
1/2 tsp vanilla extract or the scrapings of 1 vanilla bean
2 tsp honey
Optional: Pearl luster dust
Directions:
Warm the milk in a saucepan on the stove over medium heat. Add in the butterfly pea flower powder and whisk well to incorporate.
Add in the peppermint, vanilla, chamomile flowers, and honey. Simmer for 7 minutes until warmed. Do not let it boil.
Strain the lose herbs out of the milk and serve in a heat safe mug. If you are adding the luster dust you can sprinkle this right on top of the glass and stir it in. It will rise to the top.
Notes:
Why these ingredients?
First and foremost, I included these ingredients in my Midnight Moon Milk recipe because I like them and I enjoy the flavors. Beyond that, here are some of the reasons I specifically used these herbs.
Whole milk is used in my recipe because that is what we drink. Use whatever milk you are used to, so the flavor profile is already something enjoyable. Plant milks work well too.
Peppermint is known for helping with digestion and reducing stress.
Chamomile helps to promote sleep and relaxation.
Vanilla extract is added for flavor and rounding out the herbal flavors so they donât overpower the drink. If you want you can instead use vanilla bean which is said to help with stress relief and mood boosting. Simply scrap the contents of the bean into the pot.
Honey is used as a sweetener, but it also has some soothing benefits.
Butterfly Pea Flower is used as the colorant here and often used as a natural way to color food and cosmetics. You can read about some of the claimed health effects {HERE}. It does not have a taste but if you add too much to the Moon milk recipe and do not dissolve it properly it can create a chalky taste in the milk.
Where can I buy the ingredients?
You can buy lose leaf peppermint and chamomile at any local tea shop or online. You can also find them on Amazon. Just make sure whatever you are buying is made for tea and is edible. For the Butterfly Pea Flower powder, I have only ever found it online. I have this one {HERE} Again, please make sure if you are buying from another place or even just using a different brand it says it is edible. Ideally you also want it to be organic.
Recipe courtesy of Sugar Maple Farmhouse.com
3 Likes
Honey Water
Ingredients:
2 parts Honey (i.e. 1 cup)
1 part hot water (i.e. ½ cup)
Directions:
Simply combine the honey and hot water (not boiling, but very warm) in a heat-proof container, stirring until the honey is fully dissolved. Let it cool before securing the jar with a lid and storing in the fridge.
It should keep in the refrigerator for up to a month.
If you prefer a thinner syrup and less concentrated sweetness, use a 1:1 ratio.
Notes and recipe courtesy of Southern Living.com
2 Likes
wow I learned a lot about violets. Thanks for sharing!
3 Likes
Youâre welcome! Glad you liked the info! 
2 Likes
Iced Cherry Chai (Starbucks Copycat)
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 drink
Ingredients:
Cherry Cream Cold Foam:
3 tablespoons heavy cream
1 ½ tablespoon cherry syrup
1 tbsp whole milk
Iced Cherry Chai:
½ cup chai tea concentrate
½ cup milk of choice (I used 2%)
½ teaspoon Freeze-dried Cherries crushed
ice
Directions:
Make the Cherry Cream Cold Foam: Add the 3 tablespoons of heavy cream, 1 ½ tablespoons cherry syrup, and 1 tablespoon of whole milk to a small glass or container and froth for 20-30 seconds until fully whipped. Set aside.
Make the Iced Cherry Chai: Add ice to a glass, then top with the chai concentrate and milk of choice.
Top the iced chai latte with the cherry cream cold foam and a sprinkle of crushed freeze-dried cherries. Drink up!
Notes:
Optional Variations & Dietary Adjustments:
Below are options to adapt this fruity chai recipe to suit your taste and preferences:
Dairy-Free/Vegan: Use dairy-free alternatives for the milk and cream; I suggest barista-style oat milk and coconut cream for the cold foam and almond milk or regular oat milk for the latte base.
Decaf: Use a decaf chai concentrate if preferred.
Extra Caffeinated: Add a shot (or two) of espresso for a dirty chai with an extra caffeine boost.
Less Sweet: Reduce the amount of cherry syrup or use a sugar-free cherry syrup variation.
Extra Spice: Add a dash of cinnamon or chai spice to the top of the finished drink for extra spicy warmth.
Boozy: Add a splash of bourbon or amaretto to make this chai a fun nightcap!
Recipe Success Tips:
Use high-quality ingredients. Each ingredient matters in this recipe! Choose a good chai concentrate with the right spice vs sweet balance, and make your cherry syrup if possible.
Donât skip the frother. A handheld frother makes all the difference in the signature texture of the cherry cream cold foam, making it extra thick and luxurious.
Chill the ingredients. Extra cold ingredients make this recipe the ultimate refresher. You can even chill the serving glass in the fridge for 10-15 minutes before serving.
Crush the freeze-dried cherries. Breaking up the freeze-dried cherries creates little bits of sippable texture that blend well in the drink, rather than big chunks.
FAQs
Can I make this hot instead of iced?
Absolutely! Simply heat the chai and milk in a mug before topping with the cherry foam. Just a note, though, the cherry foam will melt into a hot drink. Lots of flavor but not as pretty!
Can I make this recipe sugar-free?
Make my cherry syrup with a sugar-free sweetener (or use a sugar-free store-bought alternative) and sugar-free chai concentrate to keep this iced chai low in sugar.
Can I use a different fruit syrup?
Yes! Instead of cherry, raspberry syrup or strawberry syrup would also be delicious in this iced chai recipe.
Nutritional Facts:
Serving: 1drink | Calories: 388kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Sodium: 64mg | Sugar: 49g
Recipe courtesy of Coffee Copycat.com
**********
Homemade Chai Concentrate (From Tea Bags)
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 4 servings
Ingredients:
8 chai tea bags
3 cups water
½ cup sugar
2 teaspoon vanilla extract
Directions:
Remove the tea bags from the box and tie them together, then clip the paper tags off.
Add the chai tea bags and water to a medium saucepan, and bring to a simmer. Once simmering, allow to simmer for 15 minutes. Remove from heat and remove the tea bags, allowing the tea to drip out of them before discarding them.
Stir the sugar and vanilla extract into the chai concentrate, and keeping stirring until the sugar is dissolved. Allow the concentrate to cool at room temperature for 15 minutes, then transfer to a mason jar or container and refrigerate for up to 7 days.
Notes:
Optional Variations & Dietary Adjustments:
As I mentioned earlier, one of the best parts about making your own chai concentrate is that you can customize it as needed. Here are a few ideas to get you started:
Sugar-Free - Feel free to swap in the cup-for-cup sugar alternative of your choice (e.g., monkfruit) to make a diabetic-friendly version.
Decaf/Caffeine-Free - You are welcome to swap in decaffeinated chai tea bags or use an uncaffeinated blend made with rooibos.
Lower Glycemic Index - Use agave instead of sugar to sweeten your concentrate.
Other Tea Concentrates - You can use the same method to make other flavors of tea concentrate (e.g. use Earl Grey tea bags to make London Fog syrup).
Recipe Success Tips:
Donât oversteep. Black tea can begin to taste bitter if you leave it to steep for too long.
Remove those tags! Thereâs nothing appealing about little pieces of paper floating in your homemade chai latte.
Use smart storage. A syrup bottle or a container with a pour spout will save your counters and fridge from any icky stickiness.
Freeze chai ice cubes for pre-portioned drinks. Each standard ice cube well is approximately 2 tablespoons!
FAQs
What is chai concentrate made of? What is in Starbucks chai concentrate?
Generally speaking, chai concentrate is made by brewing a highly concentrated pot of masala chai and sweetening it with sugar. Starbucks chai concentrate is made with water, black tea, black pepper, ginger, cardamom, cinnamon, cloves, star anise, natural flavors, cane sugar, honey, ginger juice, vanilla extract, and citric acid.
Are chai syrup and chai concentrate the same?
It depends on who youâre talking to. I would consider this chai concentrate akin to an infused simple syrup, considering the large amount of sugar in it. However, some store-bought chai syrups are not as potent as actual chai concentrate and are more used as a warmly spiced flavoring than to make actual chai lattes.
Can you make tea concentrate from tea bags?
You sure can! Follow along with the recipe below to learn how.
Nutritional Facts:
Serving: 0.5cups | Calories: 103kcal | Carbohydrates: 25g | Sugar: 25g
Recipe courtesy of Coffee Copycat.com
************
Homemade Cherry Syrup
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Yield: 10 servings
Ingredients:
1 cup granulated sugar
1 cup water
1 cup pitted cherries (fresh or frozen)
Âź teaspoon almond extract
Directions:
Add the sugar, water, and pitted cherries to a medium saucepan and heat over medium heat until simmering. Simmer for 15 minutes, stirring occasionally and squishing the cherries with a spatula.
After simmering for 15 minutes, remove from heat and stir in the almond extract. Strain the cherries from the syrup with a fine mesh strainer, reserving the liquid and discarding the cherry pulp.
Allow the cherry syrup to cool at room temperature for 15 minutes. After cooling time, transfer the syrup to a syrup bottle or mason jar with a lid and store in the fridge for up to 2 weeks.
Notes:
Substitutions:
Need to make some changes? Here are easy subs to put in:
Granulated Sugar & Water - Consider starting with real cherry juice for a more intense cherry flavor. You can also swap in pure cane sugar or the sugar-free substitute of your choice.
Pitted Cherries - While you need cherries to make cherry-flavored syrup, this recipe can be tweaked to use any kind of berry or stone fruit youâd like.
Almond Extract - Feel free to omit this, or swap in vanilla extract for a hint of warmth.
Optional Variations & Dietary Adjustments:
Sugar Free Cherry Syrup - Use the cup-for-cup sugar-free substitute of your choice to make a diabetic-friendly flavor syrup.
Nut-Free - Almond extract is made with real almonds, so it isnât suitable with folks who have nut allergies. Instead, you can use artificial almond extract or vanilla extract, or just omit it altogether.
Try Different Kinds of Cherries - I made black cherry syrup here, but you could also make Rainier cherry or sour cherry syrup if you like! I suppose you could also make maraschino cherry syrup, but if thatâs what you want, just use the juice from the jar!
Recipe Success Tips:
Invest in Equipment - If youâre making this cherry syrup from fresh whole cherries, make sure to get yourself a cherry pitter with multiple wells to speed up the process. (Yes, you can use a regular straw to do it, but who has time?) Also, I canât overstate the importance of having a syrup container with a pour spout and a funnel. Your countertops and fridge shelves will thank you!
Waste Not, Want Not - Once you strain out the cherries from the syrup, pop them in an airtight container in the fridge or freezer. Theyâre great for making cherry fools, spooning over ice cream sundaes, adding sweetness to plain oats or plain yogurt, adding to smoothies, and more!
Seasonal Smarts - If cherries are in season (mid-late summer), you can often get fresh ones for super cheap. If not, opt for frozen cherries, which are generally cheaper, taste better than out-of-season versions shipped from afar, and have the benefit of being pre-pitted.
FAQs:
Is grenadine the same as cherry syrup?
Not quite! Grenadine is a flavoring syrup made with sugar and water as its base, but is flavored with pomegranate arils instead of cherries.
Is cherry syrup the same as cherry juice?
Nope! Although some packaged juices are almost as sugary. Real cherry juice is made with just the juice from cherries, whereas this recipe uses cherries to infuse sugar water.
What is cherry syrup used for?
Adding bright cherry flavor to whatever you want! Use it in drinks, drizzle it over breakfast or dessert, make shaved ice, or use it in any other recipe that calls for simple syrup where you want to add fruity flavor.
How long does cherry syrup last?
If made as directed below, cherry simple syrup should keep for about a week in the fridge or about 6 months in the freezer. To extend the shelf-life, make a ârich syrupâ using twice as much sugar as water. Rich cherry syrup will keep for up to 6 months in the fridge (sugar is a natural preservative) or up to a year in the freezer.
Nutritional Facts:
Serving: 2tablespoon | Calories: 87kcal | Carbohydrates: 22g | Sodium: 1mg | Sugar: 22g
Recipe courtesy of Coffee Copycat.com
3 Likes