How to make a chai tea tonic

Now that I’ve made some bitters, I need to use them, so tonight I whipped up what I’m calling a Chai Tea Gin and Tonic. I think it’s yummy. You?

Table of Contents Show

What is chai syrup made of?
How do you make chai tea?
What is the best way to make chai tea?
What tea is used for chai?

Ingredients*:

1 thumb sized knob of fresh ginger
1/4 teaspoon of coconut sugar (raw sugar is also fine)
1 black tea bag (we use Yorkshire Gold; if all you have is Lipton – use two!)
4 ounces Bar Hill Gin (it is made with 100% honey!)
Cardamom bitters
Circular slice of orange rind
Tonic water

*makes two

Steps To Joy:

Pour the gin into a glass or bowl and add the teabag. Let it sit for about ten minutes (it will turn brownish – the longer it sits the more it has the taste of tea – don’t over do it or it will be super bitter).
Rub the rim of the glasses you are serving your drinks in with the raw ginger.
Dice the ginger into rough chunks and toss them into a cocktail shaker.
Add the sugar and a splash of the tea-infused gin to the cocktail shaker.
Muddle until you can really smell the ginger.
Add the rest of the tea-infused gin and give it a very good stir.
Add in 8 drops of the cardamom bitters and stir (more or less to taste – since mine are homemade I did it based on these; if you have store-bought ones you may need more or less).
Pour the gin equally between two ice-filled glasses and top up with the tonic water.
Twist the orange rind over the glass and drop it in the drink.
Serve with a stirrer!

Gin in the glass!

The finished product

While the Gin & Tonic is often considered more of a warm weather drink, this approach from Canyon Shayer of Philadelphia Distilling incorporates fall flavors with an apple chai syrup. With the inclusion of the caffeinated tea, it takes the G&T from its iconic late-night status to a brunch-friendly highball.

With apple cider vinegar and a slightly spicy chai tea, the apple chai syrup proves not too sweet, with nuances light enough that you don’t want a strong spirit to overpower them. Since Shayer works with Philadelphia Distilling he naturally goes for the company’s gin, Bluecoat American dry gin, for the cocktail’s base. With gentle botanicals it serves well in the drink, but it’s not widely available outside of Pennsylvania. Those who want something similar can find it with other American dry gins like Aviation American gin or Copper & King’s American dry gin. A London dry gin like Tanqueray or Plymouth will work fine as the drink’s base, but the aromatics and botanicals won’t be the same.

When it comes to selecting a tonic, the drier the better. Normally, Gin & Tonics aren’t made with simple syrup or other sweeteners, so the 3/4 ounce of apple chai syrup will noticeably raise the sweetness level. Q tonic is relatively austere, making it a good choice, and Fever Tree is always reliable. If your Apple Chai G&Ts are still coming out too sweet, you can always pull back on the syrup.

A benefit of the Apple Chai G&T is that if you’ve had your fill of the highball but still have leftover apple chai syrup, you can use it in other drinks. Perhaps the most obvious use for it would be switching the simple syrup in an Old Fashioned for the apple chai syrup; apple and chai spices pair well with dark spirits like brandy, bourbon and aged rum, and will give the drink an autumnal touch. Use it in drinks like the Ruby Chai Appletini for even deeper apple and chai flavors, or sweeten your favorite Hot Toddy recipe with it for extra fall flavors.

1 1/2 ounces Bluecoat American dry gin
3/4 ounce apple chai syrup*
Tonic, to top
Garnish: star anise pod

Fill a Collins glass with ice and add the gin and apple chai syrup.
Top with the tonic and stir gently to combine.
Garnish with a star anise pod.

*Apple chai syrup: Simmer 1 cup apple cider with 2 tablespoons loose chai for 3 minutes, then remove from heat. Strain out tea. Mix in 1 cup demerara sugar until dissolved.

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What is chai syrup made of?

Chai spices commonly include ginger, cinnamon, cloves, cardamom, and black pepper, but can also include other aromatic spices, such as licorice-like fennel, sweet coriander seeds, and soothing vanilla.

How do you make chai tea?

Basic Chai Tea Brewing Instruction Use 1 tsp or 2.3g of tea leaves for every 8oz (1 cup) of water. Bring the water to a rolling boil at 212oF (100oC). Add boiling water and let the tea leaves steep for 5 minutes. Add lots of milk and sugar or honey to taste.

What is the best way to make chai tea?

CLASSIC BREW METHOD Add ½ a mug of boiling WATER per person to a pot (approx. 140ml). Add 1 HEAPED tablespoon (15g) of FRESH CHAI per person to the pot. Low simmer for up to 5 MINS (warning: rapid boil kills the chai) remember to give it a bit of love with a few stirs.

What tea is used for chai?

With a few exceptions, the base of chai is a black tea. There are many variations of black tea, but Assam is the most common in chai, as it has a strong, full-bodied flavor.