Iced Chai-rish Recipe

If using market-made chai concentrate: measure 1 cup of the concentrate into a heatproof container. If using loose-leaf chai or tea bags: steep 2–3 chai tea bags or 2 tbs of loose chai in 1/2 cup very hot water for 4–6 minutes to produce a concentrated infusion.

Sweeten the hot chai concentrate with 1 tablespoon granulated sugar (or 1 tablespoon simple syrup). Stir until dissolved. Let the chai cool to room temperature, then chill in the refrigerator until cold (about 20–30 minutes). You can speed this by stirring over an ice bath.

Measure out 1 cup of the chilled concentrated chai for use in the cocktail (this quantity yields multiple servings or allows adjusting strength). For a single serving use roughly 3/4 to 1/2 cup chilled chai concentrate depending on desired chai intensity; the ingredient quantities here assume a 1-cup batch to mix and portion.

Prepare glass

Fill a Collins glass or a large rocks glass with fresh ice (about 1 cup). Chill the glass briefly if desired.

Mix

In a cocktail shaker (no need to shake vigorously if using chilled ingredients) or a mixing glass, add 2 oz Tullamore D.E.W. Irish whiskey, 2 oz half & half, and 1/2 cup (about 4 oz) chilled chai concentrate. If you prefer a lighter chai flavor, use 3 oz chai concentrate and 3 oz half & half total (adjust sweetness to taste).

Combine

Fill the shaker with ice, cap it, and shake for 8–12 seconds until the outside is cold and the mixture is slightly frothy. If you used a mixing glass, stir briefly to chill, then fine-strain into the prepared glass over fresh ice.

Finish & garnish

Pour the chilled mixture into the ice-filled serving glass. Dust the top lightly with 1/4 teaspoon ground cinnamon and garnish with a whole cinnamon stick if desired. Taste and adjust sweetness or dairy: add a splash more half & half for creaminess or 1/2 teaspoon simple syrup if you want it sweeter.

Serve immediately with a straw or stirrer.