5 Warming Teatails
What is your idea of cozy? A hot cup of tea with a good book? A glass of wine by the fireplace? Or simply, comfy clothes and a strong cocktail?
If these all sound about right, you will love the cozy teatail recipes below. To get started, here is a highlight on a few of the ingredients we’re using:
- Whisky – Whisky is a pretty easy way to make your drink warming. It has long been used as the beverage of choice to warm up on a cold night, and even used to soothe during times of illness.
- Chai – Chai could mean many things, so we’re going to use our Chai blend as a reference. Some of the spices in Chai are warming, such as ginger, pepper and cinnamon. Other ingredients are reminiscent of cozy times, such as cloves, that might make you think of the holidays.
- Ginger – Ginger is an easy way to make any beverage warming. The spicy, gingery flavour adds a kick to any tea or cocktail.
- Hot tea – A hot cup of tea is something you instantly feel when cold. Instead of making a cold drink, add your liquor of choice to your cuppa for an easy and healthier cocktail.
- Milk – When you were younger, did you get a warm cup of milk to help you fall asleep? Although there is no science to back up the old remedy, it can certainly be said that the feeling and memories you get from drinking warm milk are enough to relax you. Holding a hot mug of milk, paired with those memories/feelings, is an easy way to feel cozy. Substitute any dairy-free milk for the same effect!
You may have seen an earlier blog post on Whisky Chai Toddy. That is a great warming cocktail. This recipe is similar in flavour, but a different preparation.
For the Teafusion:
- 1/3 cup Chai
400mL Whisky (we suggest Twelve Barrels whisky, it’s a smooth and easy drinking whisky, perfect for cocktails).
For the Teatail:
- 1oz Whisky Chai teafusion
- Orange peel (could substitute for lemon or lime, all according to preference)
- Agave (optional – we suggest trying this teatail without sweetener)
- 1-3 oz Sparkling water
Mix tea and whisky together. Allow to stand for 45 minutes at room temperature. Remove tea leaves and strain the whisky through a fine mesh or coffee filter.
Mix 1oz of your Whisky-Chai Teafusion with 1-3 oz of sparkling water. Add citrus peel and sweetener and serve at room temperature or over ice. For extra warmth, instead of sparkling water, use hot water.
Jasmine Ginger Spritzer
Jasmine and ginger make a lovely combination.
For the teafusion
- 1/3 cup Midnight Jasmine
- 400mL vodka
For the Teatail
- 1 oz Jasmine Vodka teafusion
- 1 tsp Ginger simple syrup (recipe below)
- 2-3 oz sparkling water
- Lime wedge
Mix tea and vodka together. Allow to stand for 20 minutes at room temperature. Remove tea leaves and strain vodka through a fine mesh or coffee filter.
Combine Jasmine Vodka teafusion, ginger syrup and sparkling water, garnish with a lime wedge.
Cinnamon Black Whisky
- 1/3 cup Assam black tea
- 400mL whisky
- 1 oz Whisky Assam Teafusion
- 1-3 oz hot water
- 1 cinnamon stick
- Optional: Garnish with lime or a bay leaf
Mix tea and whisky together. Allow to stand for 30 minutes at room temperature. Remove tea leaves and strain whisky through a fine mesh or coffee filter.
Combine Whisky Assam teafusion and hot water to taste. Add a cinnamon stick and optional garnish.
Hint: Use some of the Ginger Simple Syrup for a spicy and sweet touch.
Spiked Chocolate Tea
Make hot chocolate grown up with this delicious cocktail made with tea instead of cacao.
- 1/3 cup Spicy Cacao
- 400mL brandy
- 1 oz Cacao Brandy Teafusion
- 2-3 oz hot milk (we used hot almond milk)
- 1 cinnamon stick
- Optional: sweeteners such as brown sugar and agave if desire
Mix tea and brandy together. Allow to stand for 30 minutes at room temperature. Remove tea leaves and strain whisky through a fine mesh or coffee filter.
Note: This teafusion will become more spicy the longer it is infused, it contains chili flakes.
Combine warm milk with brandy. Garnish with a cinnamon stick and serve hot. Sweeten to taste if desired.
Lavender White Teatail
Infusing gin with white tea and lavender makes the botanical flavours in gin stand out while smoothing out the profile.
- ¼ cup White Peony
- 1 tbsp Lavender
- 400mL gin
- 1 oz White Lavender Gin Teafusion
- 2-3 oz hot water
- 1 lemon slice
- 1 sprig rosemary for garnish
Mix tea, lavender and gin together. Allow to stand for 30 minutes at room temperature. Remove tea leaves and strain whisky through a fine mesh or coffee filter.
Mix White Lavender Gin teafusion and hot water. Garnish with lemon and rosemary.
Hint: Char lemon slice in a frying pan for a rich roasted flavour
Ginger Simple Syrup
- 1 cup sugar
- 1 cup water
- 0.5 cup fresh ginger, finely sliced
Bring water and sugar to a boil over medium heat, stirring until sugar dissolves. Remove from heat, add ginger root, and allow to stand for 30 minutes. Strain through a fine mesh.
This syrup will keep for 30 days if stored in the refrigerator.
Note: the remaining ginger can be reserved to make candied ginger!