The inspiration for this post comes partly from my sister-in-law, who makes a yummy cup of ‘proper’ chai and partly from a recent visit to Cafe Nola in nearby Frederick.
Whilst sat in the cafe (drinking the prettiest cup of coffee ever, coincidently) I noticed that behind the bar they had quite an impressive array of infused spirits, including chai bourbon. I didn’t get to try any of it because it was only 10am (that’s too early for a drink even by my standards) so I don’t know how they serve it but this is my take on it…
2 cardamom pods
1 small cinnamon stick
1/8 tsp coriander seeds
few lumps of chopped crystallised ginger (optional)
To make the chai bourbon mix the bourbon and spices together in a sterlised jar and put it somewhere cool and dark. Leave it for 2-3 weeks, the longer that you leave it the more prominent the spices will become.
35ml chai bourbon
50-70ml (about 3-4 tbsp) cold black tea (brewed as strongly as you like)
2 tsp condensed milk
Shake the bourbon and tea together with the ice. Pour the condensed milk into a martini glass and then carefully strain over the bourbon/tea mix.
It looks very pretty layered in the glass but unless you’re a truly hardened drinker I would strongly recommend stirring the layers together before drinking.