This Masala Chai Tea Punch is a tea lover's dream. With a homemade Masala Chai syrup, Bacardi Spiced Rum, and some piping hot milk, you’ll get a cocktail that is amazing both hot and cold - perfect all year!
Total Time
25min
0.0
0 Ratings
Author: Mix Lab Cocktails
Servings:
1
Ingredients
•
1.5
fl oz
BACARDÍ® Spiced Rum
•
1/2
cup
Hot
Milk
•
to taste
Freshly Grated
Whole Nutmeg
(optional)
Masala Chai Tea Syrup
•
7
Green Cardamom Pods
•
3
Black Cardamom
•
2
Cinnamon Sticks
•
1
tsp
Black Peppercorns
•
5
Whole Cloves
•
1
Whole Nutmeg
, crushed
•
1
Vanilla Bean Pod
•
1
Grapefruit
, peeled
•
3 1/3
Tbsp
Chopped
Fresh Ginger
•
2
cups
Water
•
0.5
oz
Black Tea
•
1
cup
Granulated Sugar
Cooking Instructions
1.
In a saucepan over medium-low heat, lightly toast the Masala Chai Spices: Green Cardamom Pods (7), Black Cardamom (3), Cinnamon Sticks (2), Black Peppercorns (1 tsp), Whole Cloves (5), Whole Nutmeg (1), Vanilla Bean Pod (1), and Grapefruit Peels (1).
2.
Add Fresh Ginger (3 1/3 Tbsp) and Water (2 cups) to the pan. Raise the heat to medium-high and bring the mixture to a boil.
3.
Reduce the heat to low and add Black Tea (1 1/3 Tbsp). Cover and let steep for 15 minutes.
4.
Using a slotted spoon, remove the spices and tea from the saucepan.
5.
To make this into a syrup, add Granulated Sugar (1 cup) to the mixture and heat over medium-high until dissolved. Once thickened slightly and dissolved, remove from heat and set aside.
6.
In an Irish coffee mug, measure 40 ml of the Chai Syrup, BACARDÍ® Spiced Rum (1.5 fl oz) and Milk (1/2 cup). Stir with a bar spoon until combined.
7.
To garnish, grate Whole Nutmeg (to taste) using a Microplane and serve.
Author's Notes
Store extra syrup in an airtight container in the fridge for up to 2 weeks.
Nutrition Per Serving
CALORIES
1056
FAT
3.4 g
PROTEIN
7.8 g
CARBS
231.6 g
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