Chai Cookie Toddy Cocktail
This warming winter toddy blends the comforting spices of chai tea with spiced rum, honey, lemon, and a hint of vanilla for a cozy, cookie-inspired drink. Enjoy it hot, topped with a cinnamon stick or extra cookie for garnish.
Equipment
- Mug or heat-safe glass
- Small saucepan or kettle
- Tea infuser
- Measuring spoons
- Jigger or shot glass
- Stirring spoon
- Fine-mesh strainer
- Microplane or small grater
- Citrus juicer or reamer
- Small plate
Ingredients
- 1 chai tea bag or 2–3 tsp loose-leaf chai or chai concentrate
- 1 cup hot water or hot apple cider
- 1.5 oz spiced rum or bourbon/whiskey
- 1.5 tsp honey or maple syrup
- 0.5 oz lemon juice fresh
- 0.25 tsp vanilla extract
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 1 pinch cardamom
- 1 pinch ground clove or 1–2 whole cloves
- cinnamon stick for garnish
- milk or cream optional
- star anise optional
- cookies for garnish, optional
Instructions
- Brew strong chai tea with hot water or apple cider (3–5 minutes), then remove bag or strain spices.
- In a mug, combine brewed chai, spiced rum, honey, and lemon juice.
- Add pinches of cinnamon, ginger, cardamom, and cloves. Stir in vanilla extract until honey dissolves.
- Taste and adjust sweetness or spice if needed.
- Garnish with a cinnamon stick or extra cookie. Add milk or cream if desired. Serve hot.
Notes
Try maple syrup for a different sweetness or use chai concentrate for a faster prep. Adjust spices to your liking and garnish with star anise or rim the mug with cinnamon sugar for a dessert twist.