Chai Me A River Recipe
Make Chai Me A River Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chai Concentrate
Cocktail
Method
Chai Concentrate
Simmer spices
In a small saucepan combine 2 cups water, sliced ginger, crushed cardamom, cloves, peppercorns, cinnamon stick and star anise. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 8 minutes to bloom the spices.
Steep tea
Add the black tea (tea bags or loose) to the simmering spiced water. Turn off the heat, cover, and let steep for 5 minutes for a robust brew. If you prefer stronger chai, steep up to 7 minutes.
Finish concentrate
Remove tea bags or strain out tea and spices into a clean saucepan or bowl. Stir in whole milk, heavy cream, brown sugar and vanilla extract. Gently reheat on low just until warm and sugar dissolves (do not boil to avoid curdling). Taste and adjust sweetness—add up to 1 more tablespoon brown sugar if desired.
Chill
Cool the chai concentrate to room temperature, then refrigerate until thoroughly chilled (at least 1 hour). The concentrate yields about 16 oz; store any extra in a sealed container up to 3 days.
Cocktail
Prepare glass
If desired, chill a rocks glass in the freezer for 5–10 minutes. Rim the glass by running the orange peel around the edge and dusting lightly with ground cinnamon, or simply set garnish aside.
Mix
In a cocktail shaker filled halfway with ice, combine 4 oz (about 120 ml) chilled chai concentrate, 1.5 oz bourbon, 0.5 oz dark rum (optional), 0.5 tablespoon maple syrup and 0.25 oz fresh lemon juice. Shake vigorously for 12–15 seconds until well chilled and slightly frothy from the creamy concentrate.
Strain and serve
Fill the chilled rocks glass with fresh ice. Double-strain the shaken cocktail into the glass to remove small ice chips and any spice flecks.
Garnish
Express the orange peel over the drink to release oils, run it around the rim, then drop it into the glass. Lightly sprinkle a tiny pinch (about 1/8 to 1/4 teaspoon) of ground cinnamon on top. Serve immediately.
Variations: For a lighter, fizzy version, top the finished cocktail with 1–2 oz soda water. For a vegan version, use almond or oat milk in the concentrate and replace heavy cream with an additional 1/4 cup plant milk.