With that in mind, we’re partnering yet again with the folks behind RumChata to feature this fall cocktail, featuring myfavorite fall flavor: spice!
The cream in RumChata always seems to get the spotlight – but there’s also a hearty spiced flavor in the liqueur that really rounds out the flavor.
This cocktail is all about that spice.
A Worthy Infusion
While cream may not have the spotlight in this drink, it’s definitely a key player. With that in mind, Chris decided to leverage one of his favorite secret ingredients for adding spice to a cocktail: Rooibos Tea. Often used to make milk teas, and featuring a spiced nutty flavor – it’s the perfect tea for the job.
First, Chris infused the loose-leaf Rooibos tea leaves in brandy overnight, stirring once at the start and once again in the morning. Then he fine-strained out the tea leaves and was ready to build the rest of the cocktail.
Milky Chai Cocktail
Armed with his chai-spiced brandy, Chris added RumChata to reinforce the spice notes, then added whole milk to balance out the alcohol and play up the creaminess. He finished it off with a large ice cube and cinnamon for garnish.
The result is just as creamy as it sounds, but brings in a beautiful spiced note that just feels like the coziest part of fall. It’s a cold drink that’s surprising warming. And with just a tiny bit of planning ahead, it couldn’t be easier to make!
Overall I’d consider the RumChata Chai cocktail a worthy contender for your next rainy afternoon or evening by the fireplace!
- 1 oz RumChata
- 1 oz Rooibos Chai Infused Brandy
- 3/4 oz Whole Milk
- Cinnamon (for garnish)
- Place a large ice cube in a bucket glass.
- Add RumChata, infused brandy, and milk to the glass.
- Stir gently to incorporate.
- Garnish by grating a cinnamon stick across the top of the cocktail.
Rooibos chai Infused brandy
- Add chai tea mixture to 6 oz of brandy
- Allow to infuse for at least 3 hours, preferably 8 hours.
- Fine strain before use.