The Pumpkin Spice Lattes are here, and that means fall. (Remember when fall started when the leaves changed color?) I may be a minority, but when I think of fall flavors, I don’t automatically think of pumpkin. For me, the fall is when flavors change from bright and sweet (like summer fruit) and become more spiced, nuanced, and gentler on the palate. 

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!


RumChata Chai

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Course: Drinks


  • 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.