Chai Spiced White Russian Cocktail Recipe
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.
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.