Flavors

Gingerbread

Holiday Limited Edition.

Gingerbread

A holiday classic, reimagined. Ginger, cinnamon and molasses meet our signature chai spice blend. Enjoy it hot, iced or blended. Mix equal parts Gingerbread concentrate and your favorite milk.

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Original

Original

Our signature Masala chai, crafted over 20 years with single-origin Assam black tea and the 8 Wonders of The Spice World. Rich, balanced, endlessly drinkable. Mix equal parts with milk (oat is great) and you’ve got a perfect cup every time.

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Spicy

Spicy

Robust Assam tea and invigorating spices that light up the senses. Built for the heat-seekers, and a multi-purpose ingredient for spicing up any drink on your board.

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Vanilla Bee

Vanilla Bee

Brewed with real vanilla and wildflower honey for a smooth, comforting cup with a creamy finish. Our most popular flavor, equally at home hot or over ice. (Contains honey.)

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Just Peachy

Limited release.

Just Peachy

Summer in a cup. Our juiciest chai yet — ripe peach folded into warm spice, landing somewhere between a warm peach cobbler and melting vanilla ice cream. Made with real peach concentrate, pure vanilla, and organic honey on our signature Assam base. Serve hot, iced, or blended. When it’s gone, it’s gone.

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Unsweetened

Unsweetened

The cleanest, most customizable chai we make. Full spice, zero sugar — let your customers (or your recipes) decide the sweetness.

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Gingerbread, three ways

Three seasonal builds for your espresso bar: hot, iced and blended.
Start with equal parts Gingerbread concentrate and milk, then give each drink its own finish.

Dirty Gingerbread Latte with espresso, silky microfoam and orange peel in a ceramic cup on a café counter

HOT · Dirty Gingerbread Latte

Dark espresso. Warm spice. A bright twist.

Ingredients

  • 4 oz CharlieJoe Chai Gingerbread concentrate
  • 4 oz milk of choice
  • 1 double shot espresso
  • Fresh orange peel—or lemon for a brighter finish

At the bar

  1. Pull a double shot into the serving cup.
  2. Combine the Gingerbread concentrate and milk, steam to a smooth microfoam and pour over the espresso.
  3. Twist a small strip of fresh orange peel over the drink to release its oils. Run the peel lightly around the rim, then discard.

Barista note: Keep the citrus aromatic: peel only, no juice. Start with orange, then try lemon alongside your house espresso.

Salted Vanilla Gingerbread Chai over ice with vanilla cold foam and nutmeg on a café counter

ICED · Salted Vanilla Gingerbread Chai

Cozy underneath. Cool on top.

Ingredients

  • 4 oz CharlieJoe Chai Gingerbread concentrate
  • 4 oz milk of choice
  • Ice
  • 2 oz unsweetened vanilla cold foam
  • Ground nutmeg

At the bar

  1. Fill a 16 oz cup with ice.
  2. Add the concentrate and milk, then stir.
  3. Top with vanilla cold foam and a light dusting of nutmeg.

Cold foam: Froth cold half-and-half with a small splash of vanilla extract and a tiny pinch of salt. Skip the syrup—the Gingerbread brings the sweetness.

Gingerbread Coffee Freeze with a smooth blended chai and espresso texture and cinnamon finish

BLENDED · Gingerbread Coffee Freeze

Gingerbread meets the espresso bar.

Ingredients

  • 4 oz CharlieJoe Chai Gingerbread concentrate
  • 4 oz whole milk or barista oat milk
  • 1 espresso shot, cooled
  • 1 cup ice
  • Ground cinnamon

At the bar

  1. Blend the concentrate, milk, espresso and ice until smooth.
  2. Pour into a glass and finish with cinnamon.

Barista note: Start with a short blend and adjust the ice for your machine. Serve immediately.