Chai Spiced White Russian Cocktail Recipe

Chai and White Russians are both drinks I genuinely enjoy, so one day I figured—why not combine them? This Chai Spiced White Russian recipe brings together the cozy flavors of chai and the creamy, classic cocktail.

It’s got that smooth coffee base, plus all those warming spices—cinnamon, cardamom, maybe a little ginger if you’re feeling wild. Making this drink is quick, honestly just a few minutes, and you only need a handful of ingredients.

Each sip? The chai spices mellow out the sweetness and give a new spin to a favorite drink. I really think it’s a fun upgrade for anyone who already likes a White Russian.

Chai Spiced White Russian Cocktail Recipe

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I like making a Chai Spiced White Russian because it’s got that unique blend of warm spice and creamy richness. The recipe is pretty simple—classic ingredients, chai tea, and just basic tools you probably already have.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Cocktail shaker (or honestly, a jar with a tight lid works fine)
• Strainer (if your shaker doesn’t have one built in)
• Measuring jigger (or even just measuring spoons)
• Short glass (Old Fashioned or rocks glass)
• Spoon
• Ice

Ingredients

Here’s what I set out before I start:

• Vodka 1 1/2 ounces
• Kahlúa or coffee liqueur 1 ounce
• Chai tea concentrate 1 ounce
• Heavy cream or milk 1 ounce
• Ice cubes As needed
• Ground cinnamon or nutmeg Pinch optional

Instructions

• I fill my shaker halfway with ice. Then, vodka, coffee liqueur, and chai concentrate go in next.
• I shake it gently for about 10 seconds, just enough to chill. After that, I strain the mix into a glass with fresh ice.
• To get that layered look, I slowly pour cream or milk over the back of a spoon. If I want everything blended, I just give it a stir before serving.
• A tiny sprinkle of cinnamon or nutmeg on top is my go-to for extra spice. And that’s it—it’s ready to drink right away.

Notes

I’m always tweaking this recipe depending on what’s in my kitchen. Spiced chai concentrate gives a stronger chai kick than plain black tea, so I reach for that if I want more flavor.

Sometimes I use milk instead of cream for a lighter cocktail. If I’m craving more sweetness, a teaspoon of honey or simple syrup does the job.

Fresh ice is a must, otherwise the drink gets watered down too fast. Occasionally, I’ll top it with whipped cream—definitely richer, but so good.

Going decaf? Just use decaf chai concentrate and decaf coffee liqueur. The recipe is easy to adjust for different diets—plant-based milks work well here.

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Tasting Notes

First sip of the Chai Spiced White Russian? There’s this gentle warmth from the chai spices that hits right away. Cinnamon and cardamom take the lead, but I can pick out ginger and clove in the background.

The cocktail is smooth and creamy. Coffee liqueur blends into the milk, making it rich without being over-the-top sweet.

The vodka mostly stays in the background. It gives a clean finish, so the spice and cream can stand out.

The aftertaste is mild. The chai leaves a light, spiced aroma that lingers. Every sip kind of reminds me of a spiced milk dessert, but with that grown-up twist from the vodka.

Substitute

Sometimes, I just don’t have all the ingredients at home. For the Chai Spiced White Russian, I can swap a few things and still keep the spirit of the drink.

If I want to cut down on dairy, I’ll use oat milk or coconut milk. It still turns out creamy, which is honestly a relief.

For chai spice, sometimes I just grab a chai tea bag. I steep it in a bit of hot water, let it cool, and toss it in.

No coffee liqueur? I’ll mix up some cold coffee with sugar. It’s not as sweet, but it does the trick if you’re in a hurry.

Every now and then, I’ll switch up the sweetener to honey or maple syrup. It gives the drink a slightly different, warmer vibe—kind of cozy, really.