The Friday Cocktail: Dirty Chai Toddy
I’m into being virtuous now that the holidays are over but it’s the weekend, and it finally feels like winter, so I want something kind of indulgent to take the chill out of my bones.
I’m taking another shot at bourbon — I’m convinced that it warms you up better than any other type of booze. And when it’s warm and mixed with a dirty chai (that’s chai with espresso), how can you possibly be cold? You can’t. I had the pleasure of testing this drink for work and I can tell you that’s a fact. The only change I’m going to make this weekend is substituting almond milk for half-and-half (look! I’m being a little virtuous). I highly recommend this drink as an afternoon treat — enjoy it while curled up on the couch and watching a movie. Thanks to the shot of espresso, it’s definitely not a before-bed toddy.
Cheers!
K
Dirty Chai Toddy from food52
Serves 2
For the Chai:
8 ounces half and half
4 ounces water
1 cinnamon stick, broken in half
2 black cardamom pods, crushed with a mortar and pestle
5-6 pink peppercorns, crushed with a mortar and pestle
1 1/2 inch piece of fresh ginger, peeled and flattened with the flat side of a large knife
2 tablespoons Turbinado sugar
2 sachets of organic whole leaf black tea, preferably Assam
For the Dirty Toddy:
2 ounces espresso (I used Stumptown Roasters Hairbender)
2 ounces Knob Creek, or other good quality bourbon
Combine half and half, water, spices and sugar in a small saucepan. Bring to a boil and simmer for 8 minutes, stirring occasionally. Remove from heat. Add black tea sachets and steep for 5 minutes. Remove tea sachets, strain out spices and split chai between two pre-warmed teacups. Add one ounce of espresso and one ounce of bourbon to each teacup. Sit back and enjoy.
(Photo and recipe from food52)
