A TEA FOR TWO: WHISKY CHAI
This is not a cocktail in the true sense of the word, but a much needed creation all the same. It is the traditional Indian-style ‘chai’ or tea— served piping hot, sweet, and milky, and infused with fragrant spices. In this case, it is spiked with a boozy doze of whiskey. Perfect as a nightcap on a chilly day, or even as a novel innovation for your next tea party, Whisky Chai is comforting and lip-smacking.
The rains bring just the right weather to enjoy a cuppa’, so what are you waiting for? Brew a fresh pot, grab a book and your blanket, and seek solace from the storm outside with this heart-warming concoction.
- Cinnamon – 2 sticks
- Peppercorn – 20
- Clove – 16
- Cardamom pod – 8
- Whole milk – 1 litre
- Ground ginger – 1tsp
- Nutmeg – 1, grated
- Brown sugar – ¼ cup
- Loose black tea – 1 teaspoon
- Rye whisky or Bourbon Whiskey – 90ml
In spice grinder, pulse together the cinnamon, peppercorns, cloves, and cardamom pods, until you have a powder.
In a saucepan, bring one quart of whole milk to a simmer.
Remove from the heat.
Add the spices, ground ginger, grated nutmeg, brown sugar and loose black tea.
Let stand for 10 minutes.
Strain the chai into a bowl and wipe out the saucepan.
Return the chai to the saucepan and rewarm over moderate heat.
Stir in 90ml of rye whisky or bourbon whiskey, and serve hot.
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