Fall Cocktail: Warm Bourbon Chai

If there’s one thing I love about fall, it’s the warm and cozy feeling of finally curling up with a warm drink—under a blanket, in the corner of the couch, both hands wrapped around my mug. I’m done with ice cold drinks for what feels like it should be forever.



Bulleit bourbon is my recent go-to liquor. I decided to search the wonderful world of Pinterest for a fall cocktail recipe that tickled my fancy, and I found it: Warm Bourbon Chai.

Here is the recipe (https://www.stashtea.com/blogs/recipes/85704451-bourbon-chai):
Adapted from Saveur. Serves 4.


4 teaspoon Chai Spice black tea

1 vanilla bean, split and scraped, keep seeds and pod

3 cups hot water

3 cups whole milk or unsweetened almond milk

1/4 cup honey or agave

1/2 cup spice-forward bourbon, like Maker’s Mark

Cloves, cinnamon, nutmeg, ginger (optional)


Combine the tea leaves and vanilla bean seeds and pod, and any additional spices with 3 cups hot water. Bring to a simmer over medium-high heat and add milk and honey or agave, whisking to combine. Return to a simmer, remove from heat and allow to steep 10-15 minutes. Strain, pressing down on solids to extract flavors.

Transfer the chai to a heat-proof pitcher and stir in bourbon.