A spiked chai latte cocktail mixes the warm, spicy flavors of chai with your favorite spirit. It’s a cozy, unique drink that’s perfect for chilly nights or just because.
This recipe shows you step-by-step how to make a spiked chai latte cocktail at home with easy ingredients. It’s great when I want something different for relaxing evenings or when friends drop by unannounced.
I enjoy this cocktail because it blends sweet, creamy milk with the bold taste of chai spices. The touch of alcohol balances it out for a treat that feels a little special but not fussy.
Making it doesn’t take much time, and I don’t need hard-to-find items. If you want a simple but flavorful drink, you’ll probably find this recipe helpful and pretty straightforward.
Equipment
- Small saucepan
- Measuring cups and spoons
- Whisk
- Fine mesh strainer or tea infuser
- Heatproof mug or glass
- Teaspoon
- Stirring stick or spoon
Ingredients
- 1 cup whole milk or milk alternative
- 1 tablespoon loose-leaf chai tea or 1 chai tea bag
- 1 –2 teaspoons honey or sugar to taste
- 1 shot 1.5 oz spiced rum, bourbon, or whiskey
- 1/2 teaspoon vanilla extract
- 1 cinnamon stick for garnish, optional
- Pinch of ground cinnamon or nutmeg for garnish, optional
- Whipped cream optional
Instructions
- Heat the milk in a small saucepan over medium-low until just steaming, not boiling.
- Add the chai tea (loose or in a bag) to the milk and steep for 4–5 minutes, stirring gently.
- Strain out the tea leaves or remove the tea bag.
- Stir in honey or sugar until dissolved.
- Add vanilla extract and mix well.
- Pour the hot chai latte into a heatproof mug.
- Add the shot of spiced rum, bourbon, or whiskey and stir to combine.
- Top with whipped cream, a cinnamon stick, or a sprinkle of cinnamon if desired.
Notes
For a dairy-free version, I pick unsweetened almond or oat milk. The cocktail tastes best fresh, so I don’t let it sit too long after mixing.
If I don’t have loose chai, I just use a tea bag. To make it extra special, I sometimes drizzle a little caramel or chocolate syrup on top. I always taste and adjust the sweetness before serving. I recommend trying different spirits to find my favorite combination. The garnish is optional, but it makes the drink look inviting. And honestly, who doesn’t like a little whipped cream?
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Tasting Notes
The first thing I notice is the warm aroma of chai spices. Cinnamon and cardamom stand out most, with hints of ginger and cloves sneaking in.
The scent is both comforting and inviting. When I take a sip, the flavor is smooth and creamy.
The milk softens the bold black tea, letting the spices come through without being overpowering. I taste just enough sweetness to balance the stronger notes.
As the cocktail settles, I detect a gentle heat from the alcohol. It’s warming but not harsh.
The base spirit, whether rum or whiskey, adds a slight richness that works well with the chai blend. Body and mouthfeel are important here.
The drink is velvety, coating my tongue with just a little thickness. It’s filling but not too heavy.
I find that each sip leaves a pleasant spice on my tongue. The aftertaste is mild, with lingering vanilla and a touch of nutmeg.
This cocktail is easy to drink, with layers of flavor that reveal themselves slowly. It’s the kind of drink I want to linger over, maybe with a good book or some music in the background.
Substitute
Sometimes, I just don’t have all the ingredients or gadgets for my Spiked Chai Latte Cocktail.
Here are a few easy swaps I’ve used, in case you’re in the same boat:
Equipment:
- No cocktail shaker? I just grab a mason jar with a tight lid and shake away.
- If my fine mesh strainer’s nowhere to be found, a clean kitchen towel works to filter out the spices—maybe not fancy, but it does the trick.
Ingredients:
- Sometimes I swap black tea for green tea if I’m in the mood for something a bit lighter.
- If I’m out of honey, maple syrup or agave steps in. Not exactly the same, but still tasty.
- No dairy milk? Almond, oat, or soy milk all get the job done, honestly.
- For the booze, I’ll go with rum, whiskey, or even bourbon, depending on what sounds good that day.
Instructions:
- No tea bags? Two teaspoons of loose-leaf tea per bag usually works out fine for me.
- If I’m short on chai spices, I just use a chai spice blend or toss in some ground cinnamon and ginger.
- Craving a cold version? I shake everything with ice and pour it over ice cubes. Easy.
