Spiked Holiday Chai

This grown-up winter drink pairs wonderfully with a strongly-flavored grown up cookie, like our Triple Ginger Cookies, or Gingerbread Biscotti.


1 Cup water
1 Cup whole milk
2 black tea bags
1 tsp fresh ginger, finely chopped
5 whole Cloves
Black Cardamom pods (slightly crushed)
2 Tbsp sugar
2 Tbsp vodka
1 Tbsp Bailey’s Irish Cream
2 tsp cinnamon-flavored schnapps
Cinnamon sticks, for garnish


In a heavy saucepan on the stove, combine water, milk, teabags, chopped ginger, cloves and black cardamom pods over high heat.  Bring mixture to a rolling boil, stirring continually.

Once the chai starts to boil, immediately turn heat to low. Add sugar and stir gently until sugar is completely dissolved. Continue stirring for until mixture is a light brown color, 3-4 minutes.

Remove pan from stove, and strain tea into a small heat-proof pitcher or teapot.  Stir in vodka, Bailey’s and cinnamon schnapps.  Pour into cups. Garnish with a cinnamon stick.  Serve immediately.

Makes two servings