Chai Mule With Chai Tea And Ginger Beer Cocktail Recipe

Honestly, I love putting a twist on classic cocktails. One of my favorite spins lately? The Chai Mule.

It takes the bold spice of chai tea and mixes it with the sharp kick of ginger beer. You end up with a drink that’s somehow both refreshing and cozy, which is a rare combo.

A Chai Mule blends chai tea, ginger beer, and a splash of spirit into a cocktail that’s simple to make and full of flavor. There’s just something about those warm spices and fizzy ginger that feels right, especially when the weather cools down.

When I first tried it, I was actually surprised at how well the warm spices balanced with the crisp bite of ginger. It’s the kind of drink that works for a casual night in—or when you want to impress friends but don’t want to spend hours mixing.

As a mixologist, I get a kick out of how this recipe highlights everyday ingredients in a new way. The chai brings depth, and the ginger beer keeps things bright and lively.

Let’s walk through the recipe step by step. I’ll share some tasting notes, too, so you know exactly what to expect in every sip.

Chai Mule With Chai Tea And Ginger Beer Cocktail Recipe

I like this cocktail because it blends the warm spices of chai with the crisp fizz of ginger beer. The mix of vodka, fresh citrus, and spice makes it refreshing but still cozy enough for cooler evenings.

Equipment

• Copper mug – this keeps the drink cold and adds the classic mule look.
• Cocktail shaker – I use this to mix the chai tea, vodka, and lemon juice before pouring.
• Measuring jigger – helps keep the balance of alcohol and mixers right.
• Small saucepan – I brew the chai tea and let the spices steep here.
• Strainer – keeps the drink smooth without loose spices.
• Mixing spoon – for stirring in the ginger beer gently so it doesn’t lose fizz.
• Knife and cutting board – I cut fresh lemon wedges and mint leaves here.
• Ice cube tray – chilled cubes keep the drink crisp without watering it down too fast.

Ingredients

• 2 oz vodka
• 3 oz chai tea, brewed strong and cooled
• 4 oz ginger beer
• ½ oz fresh lemon juice
• 1 cinnamon stick
• 1 star anise (optional for garnish)
• Pinch of ground cinnamon or nutmeg for topping
• 2-3 cloves (used while brewing the chai)
• Fresh mint sprig for garnish
• Ice cubes

I like to brew the chai tea with cinnamon sticks, cloves, and chai spices. Once cooled, it blends smoothly with vodka and lemon juice.

The ginger beer adds fizz and spice. The garnish of mint, cinnamon, or star anise makes it look and smell inviting—almost festive, really.

Instructions

• Brew chai tea in a saucepan with cloves and a cinnamon stick. Let it steep until strong, then cool completely.
• Fill a copper mug with ice cubes.
• In a cocktail shaker, combine vodka, cooled chai tea, and lemon juice. Shake lightly.
• Strain mixture into the mug over ice.
• Pour in ginger beer and stir gently with a spoon.
• Garnish with a cinnamon stick, mint sprig, or star anise.
• Sprinkle a pinch of ground cinnamon or nutmeg on top before serving.

I always add the ginger beer last to keep its fizz strong. The garnish not only looks nice but also adds aroma when I take a sip.

Notes

I find that strong-brewed chai works best since the ginger beer can be bold. If the tea is too weak, the spices just get lost.

Fresh lemon juice balances the sweetness of ginger beer and the warmth of chai spices. Sometimes I swap lemon with lime if I want a sharper taste.

For garnish, I like using a cinnamon stick because it doubles as a stirrer. A sprig of mint adds freshness, while star anise gives a mild licorice scent.

If I want extra spice, I add a dash of ground nutmeg or cinnamon on top. Makes the drink smell richer without being overwhelming.

Tasting Notes

When I take that first sip, the warm spice from the chai jumps out at me. There’s cinnamon and cardamom, giving it this cozy flavor—balanced, not at all overpowering.

Then there’s the ginger beer, which adds a crisp bite that really wakes up the spices. Honestly, I love how the bubbles keep everything feeling light, even though the chai itself has some real depth.

I get this mix of sweet and spicy notes that play off each other. The chai brings a gentle sweetness, while the ginger beer is sharp and super refreshing.

The finish? There’s a mild heat that sticks around on my tongue. It’s never too much, but it lingers just enough to make me think of fresh ginger.

I like how the flavors keep shifting as I drink. Sometimes the chai takes the lead, and other times the ginger just cuts through and steals the show.

Flavor highlights I notice:

• Spiced warmth from chai tea
• Bright fizz from ginger beer
• Light sweetness that softens the spice
• Gentle heat that stays after drinking