Vanilla Chai Tequila Cocktail Recipe

Sometimes, I just want a drink that feels a bit special but doesn’t take forever to make. The Vanilla Chai Tequila Cocktail blends sweet vanilla, spicy chai, and that smooth tequila kick into something honestly a little different.

I love how the flavors play off each other here. It’s not overpowering—just simple, tasty, and surprisingly balanced.

Looking for a new, easy cocktail that’ll probably get your friends talking? This one’s worth a try.

Vanilla Chai Tequila Cocktail Cocktail Recipe

This spiced and creamy drink brings together warming chai flavors with tequila and just enough sweetness. Fresh spices and decent spirits really do make each sip taste a little richer.

Equipment

• Cocktail shaker
• Strainer
• Jigger (for measuring)
• Small saucepan (for steeping tea)
• Fine mesh sieve or tea strainer
• Tall glass or rocks glass
• Spoon for stirring
• Ice cubes
• Grater (for fresh nutmeg or cinnamon, optional)

Having these on hand makes the mixing and straining way easier. I always use a shaker to get everything smooth and to filter out spice bits for that silky finish.

Ingredients

• 2 oz tequila (I go for reposado for a hint of oak)
• 1 oz vanilla vodka
• 2 oz strong chai tea (brewed, cooled or room temp)
• 1 oz coffee liqueur
• 1 oz cream (half and half, or milk if you want it lighter)
• 1 tbsp maple syrup or honey (pick your favorite)
• 1/4 tsp ground cinnamon
• Pinch of ground ginger
• Pinch of nutmeg (freshly grated if you have it)
• Pinch of ground cardamom
• Pinch of ground cloves
• Ice cubes
• Optional: caramel sauce (for the rim), cinnamon stick or star anise (for garnish)

Mixing chai spices—cinnamon, ginger, nutmeg, cardamom, cloves—gives this drink a real chai vibe. For sweetness, I’ll use honey if I want a floral note, or maple syrup for something richer.

Instructions

• Brew the chai tea strong, then let it cool off.
• If you’re feeling fancy, drizzle caramel sauce around the glass rim.
• Fill your shaker with ice.
• Add tequila, vanilla vodka, coffee liqueur, cooled chai tea, and cream.
• Pour in your maple syrup or honey.
• Toss in all the ground spices: cinnamon, ginger, nutmeg, cardamom, and cloves.
• Shake hard for about 15 seconds, until it’s nice and chilled.
• Strain into a glass filled with ice.
• Garnish with a cinnamon stick, star anise, or a sprinkle of nutmeg if you want that extra something.

Letting the tea chill and using a shaker keeps the drink cold and everything mixed up just right. Garnishes make it look festive and smell amazing.

Notes

Sometimes I swap the cream for milk or a non-dairy option if I’m after something lighter. Fresh grated cinnamon and nutmeg? Always a good move for more spice.

If it’s too sweet or strong, just add a splash more chai tea. You can always tweak the honey or maple syrup to get it just right. I’ll admit, I sometimes go heavier on the spices if I’m in the mood for a bolder chai kick.

Half and half or a touch of coconut cream thickens it up if that’s your thing. Pre-mixing and chilling the chai tea ahead saves you time, and keeping everything cold means your drink stays crisp instead of watered down. If I’m making a batch for friends, I just multiply the recipe and shake smaller portions so every glass tastes the same.

Tasting Notes

When I take a sip of the Vanilla Chai Tequila Cocktail, I get this smooth mix of sweet and spicy. The vanilla jumps out first, almost like a dessert—honestly, it’s hard not to love that.

There’s this gentle warmth from the chai spices, and it somehow just works with the earthy tequila. It’s a little unexpected, but in a good way.

The texture? Creamy, but not too heavy—kind of reminds me of a vanilla chai tea white Russian, though not quite as thick. That creamy base just clings to your tongue, making each sip feel extra cozy.

Sometimes, I catch a bit of cinnamon or maybe cardamom sneaking in. Those little bursts of spice really keep things interesting.

The scent of vanilla and chai floats up from the glass before I even take a drink. It’s inviting—kind of reminds me of walking into a bakery on a chilly morning.

The finish sticks around, just a little spicy, almost like a vanilla chai old fashioned but softer somehow. If I’m craving something after dinner, this cocktail really hits the spot.

It’s sweet enough to satisfy, but not over the top, and the chai twist just keeps me coming back.