Warm and comforting, this whiskey chai is a cozy sip on chilly autumn evenings.
I enjoy making my own blend of Chai Tea for this recipe, but you can simply use your favorite brand of Chai and make up your own Whiskey Chai, easy peasy.
When blending your own chai, be sure to use the highest-quality spices you can find.
Don’t use those spices you find tucked in the back of your cabinets that have been sitting there for years. Oh nope, just don’t do that to your Chai.
I don’t know about you, but for me, making a cup of tea is rather therapeutic. It’s the process of making a proper cup of tea that slows me down enough that I’m able take in the moment and simply relax. Taking a few deep breaths (because surely, my kids will realize I’m trying to take time out and interrupt), and then the moment of finally enjoying an aromatic cup of tea slowly is simply amazing. Take that Chai and add in a splash of whiskey, and I’m all about me time!
One of my favorite flavors to add to any Chai, is Vanilla, oh yes please. If you want to give it a go, all you need to do is add a whole vanilla bean to the brew while steeping.
Remember, vanilla beans left whole can be used again to make more Whiskey Chai, so don’t toss it out. Another beautiful option is to use the dry vanilla bean and bury it in an airtight jar of sugar, letting it sit for 1 -2 weeks before use, voila … Vanilla Sugar.
Need more inspiration? Try this easy DIY Mulling Spices recipe, it’s perfect for the holidays and also makes a lovely gift from your kitchen!
Vanilla Whiskey ChaiStacey M Doyle
- 4 cups Milk
- 2 Cinnamon sticks lightly crushed
- 1/4 tsp Black Peppercorns
- 8 Cloves whole
- 8 Cardamom Pods lightly crushed
- 1 1-inch piece fresh Ginger, peeled and sliced
- 4 single serving teabags or 2 Tbsp loose leaf of Black Tea, I prefer Darjeeling
- 3 - 4 oz Bourbon this is optional if you wish to a non-alcoholic version
- Sugar or your favorite sweetener to taste
- In a saucepan, bring the Milk to a gentle simmer. Remove from heat.
- Add all of the Spices, including the sliced Ginger, and the Black Tea to the warm Milk and allow to steep for 8 - 10 minutes. Strain the Chai tea, and add the Chai back to the saucepan and rewarm over low heat for 2 - 3 minutes. Remove from heat.
- Add in the Bourbon, sweeten to taste, and serve hot.
A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.