By KRISTY CHONG

Chai Tea-Spiced White Russians

These colder evenings call for another autumn-inspired cocktail. This will be the coziest drink to sip with a side of s’mores!

Chai-spiced tea is one of my favorite flavors to enjoy all year around.

This modern twist on a classic white Russian cocktail is the perfect drink to spice up this festive sipper.

I’m always trying to find new ways to infuse recipes with the spices of chai.

My husband and I are both huge chai tea fans, and, lately, we’re finding ourselves ending the work day with a cup of chai while catching up on all latest movies on Netflix.

I also absolutely love to bake chai spices into breads, cakes and even buttercream!

The toasty spices definitely are the perfect compliment to so many fall flavors.

For this recipe, I used Tazo’s Classic Chai Latte mix.

I love this mix because it is concentrated with full cinnamon, cardamom flavor with just the right hint of spicy.

It is also a super-quick way to whip up this cocktail instead of waiting around to infuse a bundle of tea bags and allow it to cool.

How to Make Chai Tea White Russians:

Since we aren’t waiting for tea bags to brew for this recipe, it is super quick!

Prepare two glasses half full with ice.

Next, pour in your vodka, coffee liquor, chai tea mix, vanilla and coconut cream into your glasses.

Give this a good stir, and take a moment to appreciate those swirly ripples that form in your glass.

Garnish with a cinnamon stick and a star anise if you like for festive effect.

Yup, it’s that simple. Sip and Enjoy!

Ingredients

• 4 ounces vodka
• 3 ounces coffee liquor (I use Kahlua)
• 4 ounces Tazo Chai tea latte mix
• 2 tsp vanilla extract
• 6 ounces coconut cream
• 2 cinnamon sticks to garnish
• 2 star anise to garnish

Instructions

1. Prepare two glasses by filling each with ice.
2. Pour in 2 ounces of vodka, 1½ ounces of coffee liquor, 2 ounces of Chai Tea mix and 1 tsp of vanilla into each glass.
3. Top each glass with coconut cream.
4. Give each drink a good stir and add more chai tea mix to taste.
5. Garnish with cinnamon stick, star anise or a sprinkle of extra cinnamon, if desired. Enjoy!!

 

KRISTY CHONG is a self-taught home baker and cook with a background in documentary photography. She currently lives in Baltimore, Maryland, where she works out of her home studio creating food, developing recipes and styling photo shoots. Her recipes are inspired by her travels as well as culinary traditions brought on by friends and family. Her culinary mantra is to make recipes that inspire confidence in the kitchen and to make foods that are mostly nutritious, but always delicious. You can check out more of her recipes on her blog or on her Instagram page.

…Nov. 16, 2020