Rain, rain, go away. No really. Please, please get outta here.
I’ll be the first to say there’s nothing cozier than the sound of rain and a brand new Netflix series. A rainy day gives you a pass to do anything you want. Stay inside and get that holiday shopping done. Cook up a pan of shakshuka and invite friends over. Or be super ambitious and *finally* tackle that pile of laundry. Everyone needs a rainy day.
But just a day. ONE day. Not this weeklong deal of grey skies and showers more reminiscent of my hometown Seattle than sunny San Francisco. Enough is enough!
Fortunately, I happened to be photographing the perfect drink for relieving my cabin fever. This Spicy Spiked Chai is super fast and easy to make, and tastes just like the holidays. The concept is simple: simmer tea leaves and spices with milk (dairy or almond), drizzle in honey, strain, and drink! To make this “spiked” just add a splash of bourbon or dark rum. What you end up with is a warm, creamy, and spicy drink that’ll keep you up for that end of the night movie marathon.
Which reminds me, I should probably point out that chai tea has caffeine (but only 1/3 as much as coffee.) So, drink this on the weekend for brunch or those mornings you can just take it easy – Christmas, New Years, and that random day you call in sick. Otherwise, you’ll be tossing and turning all night long. Not a good look.
CK Tip: Hate how honey sticks to the measuring spoon? Wipe some olive oil or spray some cooking oil on the inside of the measuring spoon. Measure out the honey and it’ll glide out super easily.
If you really want to dress this drink up, or just want to play bartender, sugar the rim of your glass. We used a combo of white sugar and cinnamon. Check out our tips on how to do this in the Recipe Notes below.
Make our Spicy Spiked Chai? Show us your dranks by tagging your photo with #confettikitchen!
What You Need
3 cups milk
2 chai tea bags, cut open
2 tablespoons honey
1 teaspoon vanilla extract
1/8 teaspoon cinnamon
Pinch of cayenne pepper (optional)
Splash of bourbon or dark rum
Fine mesh strainer
Large glass bottle or measuring cup
Warm milk in a small saucepan over medium heat. Bring to a simmer, then add loose tea, agave, vanilla, cinnamon, and honey. Stir. Reduce heat to low, and cook for another 2 minutes.
Remove from heat and allow to steep for 5 minutes. Want to sugar the rim? Read our recipe notes below!
Strain and serve.
Pour the contents of the saucepan through a strainer, into a liquid measuring cup. Discard the strained tea leaves. Add bourbon or dark rum, if desired. Pour into glasses and serve!
Dress it up! Nothing says fancy like a sugared rim. In a saucer, add a few tablespoons of sugar with a pinch of cinnamon, and blend. Pour some water into a small bowl so you can dip the glass rim side down to cover about 1/8 inch. After dipping the glass in water, set the rim on the saucer with sugar, and spin around to coat.
|Honey||Agave nectar or maple syrup|
|Milk||Almond or cashew milk|