Flavors
RECIPE CATALOG
Three barista-quality builds. The sweetness is already in the concentrate, so these add texture and contrast — torch, crumble, salted foam — things a home kitchen can’t replicate. Four recipe slots remain open.
ICED — The Spiced Chai Spritz
16 oz
The best things in life are better shared - chai included.
Makes two - because nobody toasts alone.
Prep ahead: Cut fresh orange wheels or peels and keep cinnamon sticks at the station.
At the bar:
1. Fill a 16 oz glass with ice. Add 4 oz Original CharlieJoe Chai, 1 oz oat milk or cream, and a squeeze of fresh orange. Stir.
2. Top with 3 oz sparkling water—or ginger beer for a little extra kick.
3. Garnish with an orange wheel and cinnamon stick.
Home can’t: Recreate the speed, presentation, and perfectly chilled build of a bar-made spritz.
Hand one to a friend, clink, and here's to the people who make chai worth sharing.
HOT — Peach Cobbler Chai Latte
12 oz
Prep ahead: Mix a cobbler dust — demerara sugar, cinnamon, a pinch of salt. Keep a toasted oat crumble in a shaker at the station.
At the bar:
1. Steam 6 oz Just Peachy + 6 oz milk to ~150°F with a tight microfoam.
2. Pour into the cup.
3. Shake cobbler dust across the foam and
torch until it caramelizes into a thin glass crust. Finish with a pinch of oat crumble.
Home can’t: No steam wand, no torch, no prepped crumble.
Lineup-fast: Steam, dust, five-second torch.
ICED — Peaches & Cream Iced Chai
16 oz
Prep ahead: Whip a vanilla-salt cold foam (cold milk
or half-and-half, splash of vanilla, pinch of flaky salt) in the frother. Keep
toasted oat crumble at the station.
At the bar:
1. Fill cup with ice. Pour 6 oz Just Peachy + 6 oz cold milk and stir.
2. Float a thick cap of vanilla-salt cold foam on top.
3. Crown with a spoon of oat crumble —that’s the “cobbler” hit.
Home can’t: Stable cold foam needs a commercial frother and technique.
Lineup-fast: Pour, top, sprinkle.