Spiked Chai Latte Cocktail Recipe

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.

Spiked Chai Latte Cocktail Recipe

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This Spiked Chai Latte Cocktail combines classic chai spices, creamy milk, and a smooth shot of liquor. I love how it brings warmth with every sip—makes it feel like a hug in a mug, honestly.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

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

If I’m avoiding caffeine, I use decaffeinated chai or an herbal blend.
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.