As a huge chai lover (obviously), I was racking my head for chai-based cocktails when I was like helloooooo, Kahlúa-style chai liqueur!! Kahlua is a super sweet coffee liqueur that’s one of my favorites for cocktails. It perfectly translates over to masala chai. It’s been a HIT so far and it only takes half an hour to put together. The outcome is a spicy, fragrant, sweet chai liqueur that’s great to drink alone or in a cocktail. This would be such a cute handmade holiday gift for family members and friends.
What is Chai Liqueur
Chai liqueur is a sweetened black tea with chai spices and rum. It’s inspired by Kahlúa, which is a sweet coffee liqueur. It’s surprisingly way too easy to make! All it requires is boiling some tea with spices and you’re ready to go. The best part is that it’s completely customizable to your taste!
Tips and Tricks
This recipe has the potential to vary depending on how you make the masala chai, which alcohol you use, and ultimately your flavor preferences.
Getting the Perfect Chai
The Tea
First, let’s talk about the kind of tea you use. You’re going to want to use plain, black tea. This means no earl grey or anything of the sorts with additives. The brand of tea you use also matters. For the recipe, I based it off of Tetley British Blend tea bags which is a Kenyan and Assam blend and the brand my father usually goes with. I used five of them for four cups of water to make a strong tea. I also really like Danedar! Pick a brand of pure black tea you know and trust! You can also use masala chai readymade mixes! There are reputable brands like The Chai Box, Madhu Chocolate, and One Stripe Chai Co. Measure out the instructed amount for 4-5 cups of tea and omit the spices in the recipe, unless you’d like to add more. Check out this Masala Chai for more information!
The Spices
Next, let’s talk spices. It’s always better to use the highest quality spices you can find that are single-origin. I would never buy cardamom pods from McCormick for example. Some brands to check out would be Diaspora Co or Burlap & Barrel, amongst many others! You’re going to use whole cardamom pods which I slightly crack open, cloves, a partial cinnamon stick, freshly cracked black pepper, and ginger (or ginger powder). Some people use nutmeg and allspice for their chai which is wild to me. Maybe it’s regional. Maybe it’s colonization lol. But in the end, what’s important is you’re making chai (without the milk!) that you like!!
The Method
Fill four mugs full of water (or measure out 4 cups) and pour it into a large pot. Bring the water to a boil and then add the tea bags. Leave on boil for about a minute, and then bring it down to a simmer and add the spices. Allow the spices and tea to simmer on low for 20 minutes, stirring every now and then. Taste for strength of spices and tea, and add more if necessary. Take the pot off of heat and add in the sugar. Stir the tea until the sugar has fully dissolved. Allow the tea to cool before adding the alcohol and straining into a bottle. I essentially make chai exactly as I would for 4-5 people! I just omit the milk and add an absurd amount of sugar.
Choosing the right Alcohol
I tested the chai with Our New York Vodka, Bacardi Rum, and Bacardi Spiced Rum. I think all of them work depending on what you’re looking for.
More Cocktail Recipes to try
Guava SangriaPassion Fruit MargaritaChai White RussianAmaretto Sour
Recipe
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