Vanilla Whiskey Chai
Warm and comforting, this vanilla whiskey chai is a cozy sip on chilly autumn evenings.
- 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.
You can either gather up the spices and Ginger in a cheesecloth and tie off with kitchen twine for steeping, or you can add them directly to the milk and strain before serving.
The Chai Spices, except for the fresh Ginger, can be doubled or tripled and stored for later use. Simply add the fresh sliced Ginger when preparing the Chai.
To make a Vanilla Whiskey Chai, add a whole Vanilla Bean when steeping.
You can substitute the fresh Ginger for 1 tsp of ground Ginger if preferred.