Iced Spiced Bourbon Chai

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 2


  • 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


  1. Make the chai concentrate. In a 2-QT saucepan add all ingredients for the concentrate except for the vanilla extract.
  2. 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.
  3. Remove from heat and strain concentrate into a small bowl. Discard spices and stir in vanilla extract and place in the refrigerator until chilled.
  4. When ready to serve, in a small shallow dish, add sugar, cinnamon, and nutmeg. Stir to combine and set aside.
  5. 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.
  6. Place a few ice cubes into each glass.
  7. In a cocktail shaker, add 1 cup ice cubes, the chilled chai concentrate, bourbon, and Ripple Half & Half. Shake for 30 seconds.
  8. Carefully divide the chai between the two glasses and serve.

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