Double Dirty Chai

When you need a little pick-me-up...

Whether you’re counting down to the holidays, or just to the weekend, we’ve got the dirt on the perfect pick-me-up to get you where you need to be.

Our dirty little secret?  What makes this chai cocktail extra special is a double shot of our delectable Doppio Espresso Vodka.

What we especially love about this recipe?   Not only is it tasty, it’s also super quick and easy to throw together.  This is one sure to keep you warm and buzzing through the holiday season.

Double Dirty Chai

Ingredients

2oz Local Choice Doppio Espress Vodka

4oz Chai Tea or Concentrate

1oz Heavy Cream (or half and half)

1oz Kahlua (optional)


For the rim and garnish
(optional):

Gingersnap cookies, crushed

Caramel sauce (or 1 cup sugar, 3/4 cream, and 2 tbsp butter if you want to make your own)

Chocolate covered coffee beans

*makes one cocktail*

Mix it all up...

  1. Optional, rim your glass with the caramel sauce and gingersnap cookie crumbs
    (Scroll to the bottom for details if you need them)

  2. Brew an extra strong cup of your favorite chai tea (use several tea bags, or use chai tea concentrate, to make around 4oz tea) and allow to cool

  3. In a cocktail shaker mix ice, chai, 2oz of Doppio Espresso Vodka, and 1oz of cream or half and half
    (if you want your chai extra dirty, use 1oz Kahlua instead of, or in addition to, the cream)

  4. Strain into rimmed glass

  5. Optional, garnish with three chocolate covered coffee beans

And just like that, it’s chai time!

NB: If you prefer to serve warm, once your chai has finished steeping, stir in the remaining ingredients and you’re good to go.

 


If you’re not sure how to rim the glasses or want to make your own caramel, here are some suggestions:

To rim your glass:

If you’re planning ahead and have time, chilling your glasses first will make this step a little easier.

Crush a few gingerbread cookies (in a food processor, or in a bag) and pour on a small plate or wide, shallow bowl.  Dip the rim of your glass in the caramel sauce, and then twist the rim into the crushed cookies. Voila!  


To make your own caramel:

Add 1 cup of granulated sugar to a medium saucepan (shake into an even layer), and then add 1/3 cup of water to fully moisten the sugar

Place the saucepan over medium heat and cook for a few minutes until the sugar dissolves and turns clear.  Be sure to stir or swirl the pan as you go so the sugar doesn’t burn.

Then, raise the heat to medium high and cook until the caramel is an amber color (keep swirling and take care not to burn the mixture)

Turn the heat off and immediately add ¾ cup of heavy cream.

Add 2 tbsp of butter and stir everything together until the caramel smooths out. If desired, add vanilla extract, or a splash of your favorite bourbon, and a teaspoon of salt.

You can make this recipe in advance, and once cooled to room temp, you can store it tightly covered for up to 2 weeks in the fridge

 

Because espresso is always a good idea...