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.
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
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