Boo'zy Brew - Get Tea'psy This Halloween

Boozy brew
We aren’t official, professional mixologists, but years of brewing chai and, concocting cocktails got us thinking.. hmm.. isn’t it a groovy idea combining booze and brew … well, guess lot’s of other people thought that too but each creation is its own unique masterpiece and in the “spirit" of Halloween, (see what we did there) we wanted to share some adult-friendly, spiked spiced chai cocktail recipe ideas with you guys. So clear the counters, today, your kitchen is the bar and, well, gang, you are the mixologists! Let’s Sooby-Doo it ! 
Fall favorites first, Sayunkta Bharatam - classic masala with Spiced Apple Cider. You can make this as a cocktail or a mocktail too. 
Perfect for a rainy evening playing board games by the fire, this fusion of warm Indian hospitality and western fall traditions is the perfect boozy brew for the season. 
Let me tell you, simply, opening a packet of Sanyukta Bharatam makes my kitchen smell like a spice dream. That, combined with apple cider, your living space is about to smell tea'rrific. 
The Chai Bar classic masala blend is a perfect balance of warm spices like cinnamon, cardamom, nutmeg, and ginger blended with tea leaves from Assam. 
Classic masala is a highly aromatic, spiced tea with a complex spicy scent, incorporating notes of cinnamon, clove, ginger, cardamom, and nutmeg.
Its flavor profile demonstrates spicy head-notes, a malty body with spicy undertones and, tail notes of gingery heat. What better combination than this spiced chai, apple cider and, rum! 
Jeepers ! Let's get shaking!
TEAP: We like our chai spicy and warm, if you're going for a milder flavor, add only 1/3rd of the quantity of each of the spices below because Classic Masala already contains plenty of warm spices. 
  1. Put 2 cups water in a pot on medium heat, add the spices, cover and boil on a low flame for 15 mins, add the chai blend, boil for 2-3 mins. 
  2. Pour through a strainer and discard the spices saving some for garnish and let the mix cool. 
  3. Pour 1.5 ounces of spiced rum into 4-cocktail glasses. Add 1/4 cup of both the chai and apple cider into each glass and garnish with star anise. Serve right away. 
  4. Alternatively, you can warm the cider and chai in a small saucepan and serve the cocktails warm.
*This recipe has been modified based on the original recipe by Shelly from Vegetarian 'Ventures
Refreshing and light, this is the perfect cocktail for brunch or high tea. 
Made with The Chai Bar's Mangalyam Blend and lavender infused vodka, this curated multiflorus Lavender & Marigold infused blend will tea'leport you to a spring meadow filled with vibrant fragrant blooms. 
A mild and uplifting brew, Mangalyam has a sweet herbaceous Lavender aroma with alluring undertones of Marigold. It has saffrony headnotes, with earthy, floral body notes from black tea and mild citrusy undertones pairs it superbly with citrus and vodka. 
Jinkies, what a combination! 
  • 4-tablespoons Mangalyam 
  • 1.5-parts lavender-infused vodka
  • 1/2-part lemon (about 1 tbsp per drink)
  • 1-cup sugar
  • 4-cups water
  • 1-cup lavender buds 
TEAP: To infuse the vodka, pour your favorite premium vodka over the lavender buds, seal the lid tightly, shake a few times and store the jar in a cool, dark place for 3 to 5 days.
  1. Bring water to boil in a pot, add the Mangalyam, let it simmer for 3 mins, add sugar and simmer for 1 min, remove from heat and strain (want a stronger flavor? simmer your chai a bit more) Strain the tea, and let it cool (you can store this for a few days too) 
  2.  In a cocktail shaker, combine ice, vodka, Mangalyam reduction, and lemon juice. Shake and strain into the cocktail glass, then garnish with a lemon wheel.
TEAP: To be #fancyshmancy make a lavender sugar mix to rim your glass before serving- pulse sugar and lavender in a food processor, dip the rim of a cocktail glass into vodka and, then into your bowl of lavender and sugar to coat the rim.
TEAP: You can also make this using our Sugrisma, Summer Masala Chai. 
*This recipe has been modified based on the original recipe by Frontier Coop.
We hear scent-associated memories are more pleasing than other memories. I hope you can make some lovely memories with this cocktail.
Our last boozy brew is perfect for date night, new years eve with your special someone, or a girls night out. Guys, this is the way to go for you to woo your boo this spooky weekend, (would you do it for a Scooby-Snack?) 
A combination of light floral rose and nutty, spicy cardamom, no mystery there, this is the perfect balance of sweet and spice with a tea'wist. 
Made with The Chai Bar's Astrakadir Blend, this black tea blend looks beautiful and smells tea'vine. Lending a sweet, spicy aroma, it has a complex flavor profile. Floral head-notes, nutty, spicy body notes, and earthy tail-notes it pairs perfectly with bourbon. 
  • 3-tbsp Astrakadir 
  • 1-cup granulated sugar
  • 2-cups water
  • 7-green cardamom pods
  • 3-heaped tablespoons food-grade rose petals.
  • 1-2-oz bourbon
  • Boil water in a saucepan over medium heat and add in cardamom, rose petals, and sugar. Simmer this for 2 mins then add Astrakadir. Boil this for 3 mins then strain and let it cool. 
  • In a shaker, add 40ml bourbon and 80ml tea syrup. Fill with ice, shake, and serve. 
TEAP: To be #extra add coconut milk to the shaker while shaking and garnish with sugar-soaked rose petals.
Like, zoinks! That’s  tea'rrifyingly tea’licious. 
*This recipe has been modified based on the original recipe by Jennifer Pallian from Foods.
P.S. This is your last chance to purchase Kashmiri Pink Chai for a cause so, do pick it up from the shop today. 
This weekend, weather youre having a chill wind down by the fire or a romantic dinner for two, we’ve got you covered. Combine these drinks with your favorite Tas'tea Pairings and have a tea'licious Halloween. 
What is your favorite chai cocktail? Let us know in the comments below. 
"Ruh-roh—RAGGY” we may or may not have tried all these drinks in one evening.. but hey, isn’t being a zombie on halloween acceptable.

Have a Happy Halloween, and to all a good fright. 

Co-authored by Sargam Merchant and Madura Chaudhari

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