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

The Process

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.