You guys, it's Friday! You know what that means - the weekend and Gezellig Hour. I'm so so excited to share this creation with you. It's indulgent, it's warm, it's boozy, it's creamy, it's sweet, it's spicy. And honestly, how can you go wrong with chai lattes and bourbon (not possible)? Read more for your new, go-to holiday gathering concoction ;).
I've thought about making a chai cocktail for ages, but for reasons ranging from unfamiliar tea to sunny weather I never got to tinkering. However, that changed when I sat down and brainstormed weekly cocktail ideas for Gezellig Hour. With this cocktail in mind, I reached out to the Dutch tea experts at Teamakery to partner on the creation. I'm so happy they agreed because their all natural tea mixes are some of the best I've ever had and their Chai Chai Chai was no exception. What makes Chai Chai Chai extra special is that it's strictly comprised of cinnamon, ginger, cloves, black pepper and cardamom and this is ideal for achieving big, strong, spicy notes. In other words, you get big, beautiful pieces of dried spices rather than a bag of black tea with chai flavors/spices.
This could easily be scaled up to serve a group - heat a big pot on the stove and keep warm over low heat.
Ingredients (for two 8 oz (236 ml) lattes, plus a little left over):
2.5 cups almond milk (591 ml)
1/4 cup sugar (62.5 grams)
1/4 cup Chai Cha Chai (or masala chai spices;cinnamon, ginger, cloves, black pepper and cardamom)
10 pink pepper corns
2 whole star anise pods
1 oz bourbon (one oz per latte)
Ground Cinnamon (for garnish)
Heat almond milk, sugar, Chai Chai Chai and peppercorns over medium heat in a small sauce pan, stirring continuously until boiling. Reduce heat and let cook for five minutes, stirring to make sure the almond milk doesn't burn. Turn heat off and let steep for 10 minutes. Strain spices out using a fine mesh strainer and pour into mugs. Add bourbon and garnish with whipped cream and cinnamon.