- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 2
Ingredients
- For the Chai Concentrate :
- 1 ¼ cups water
- 2 assam black tea sachets
- 2 tablespoons maple syrup
- 1 cinnamon stick
- 1 star anise
- 5 whole cloves
- 4 cardamom pods
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon black peppercorns
- 1 teaspoon vanilla extract
- To Serve:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons maple syrup
- 1 cup ice cubes, plus more for filling glasses
- ¼ cup Ripple Half & Half, divided
- 4 oz. bourbon, divided
Directions
- Make the chai concentrate. In a 2-QT saucepan add all ingredients for the concentrate except for the vanilla extract.
- Place on a stove set to medium heat and bring to a boil. Reduce the heat to a simmer and let cook for 10 minutes.
- Remove from heat and strain concentrate into a small bowl. Discard spices and stir in vanilla extract and place in the refrigerator until chilled.
- When ready to serve, in a small shallow dish, add sugar, cinnamon, and nutmeg. Stir to combine and set aside.
- In another small shallow dish, add maple syrup. Gently dip the rims of the two glasses into the syrup, then dip them in the spiced sugar mixture.
- Place a few ice cubes into each glass.
- In a cocktail shaker, add 1 cup ice cubes, the chilled chai concentrate, bourbon, and Ripple Half & Half. Shake for 30 seconds.
- Carefully divide the chai between the two glasses and serve.
