Chai for Teatails
Chai for Teatails
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Instructions
- Serving Size: g /cup
- Steeping Temp: °C
- Steeping Time: mins.
- Certification: Organic
- Origin: Various
- Caffeine: Medium
Chai for Teatails
A bold blend of spices and black teas to add a kick to any cocktail. This awesome chai is great for hot cocktails or cold. Typically, we suggest that you infuse tea directly into alcohol, but if you want to make a hot cocktail, we recommend a different method. Infuse 1 tsp of tea in 4oz of hot water then add 1oz of any alcohol.
Basic Infusion recipe Ingredients:
• 1/2 cup Chai for Teatails
• 500mL alcohol of choice (we recommend whisky for this teafusion)
Directions:
Mix ingredients together in a wide mouth container. Allow to sit for 45-60 minutes at room temperature.
Remove tea leaves from alcohol and filter alcohol twice through a fine mesh filter.
Add sparkling water and a slice of lime or orange over ice. A delicious and sweet cocktail that is sugar-free and full of antioxidants!
Whisky Chai recipe
Ingredients:
For the Teafusion:
• 1/3 cup Chai for Teatails
• 400mL Whisky of your choice
For the Teatail:
• 1oz Whisky Chai teafusion
• Orange peel (could substitute for lemon or lime, all according to preference)
• Agave or other sweetener of your choice
• 1-3 oz Sparkling water
Directions:
Teafusion
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.
Teatail
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.
Cheers!
Tasting Notes
Certification: OrganicGrade or Quality: Loose tea
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From the Shanti Tea Canada Blog
Whiskey Chai Toddy - by Safiya Motala
Before we dive into the recipe for our new favourite cold weather warm up, check out some of the history behind this classic brew.
History of the Hot Toddy
- Toddies came from India, the fermented sap of the toddy plant, named tari in Hindi. The British brought back a version of this brew, and originally it was served cold. Eventually, this brew was served hot as a comforting beverage with the same mix of spirits and spices.
- The hot toddy was based on a Scottish cold remedy of whisky, hot water, and spices such as nutmeg or clove. Suggestions that the name comes Tod’s Well, a source of spring water outside of Edinburgh.
- In Dublin, Ireland, Dr. Robert Bently Todd would recommend a brew of hot whisky, lemon and cinnamon.
These are just a few theories about the origins of the hot toddy. One other story is that the Hot Toddy was a drink for Scottish women who didn’t enjoy the taste of Scotch. In American history, the legend goes that colonists used toddies as a liquid courage during the...