Phenomenal Phoods

Yippee Chai Yay Cocktail

Ingredients:

For the chai tea simple syrup

• 1 cup sugar
• 1 cup water
• 2 cinnamon sticks
• 1/2 inch fresh ginger, peeled and sliced
• 3-4 whole black peppercorns
• 3-4 whole cloves
• 3 whole cardamom pods
• 3 black tea bags

For the Chai Cocktail

• 1/2 ounce chai tea simple syrup
• 2 ounces dark rum
• 2-3 drops angostura, orange or cardamom bitters
• 1 orange peel
• Ice for stirring
• 1 large ice cube for serving
• Ice for stirring

Instructions:

For the chai tea simple syrup

1. Combine all ingredients in a small saucepan and bring to a boil over medium-low heat. Reduce to a simmer for 5 minutes.
2. Meanwhile, heat a small pan over medium low heat and toast your spices for 2-3 minutes until fragrant.
3. Remove the syrup from the heat and add the spices and tea bags. Let steep for 10-15 minutes.
4. Strain and let the syrup cool before making the cocktail. Store in a sealed container in the fridge for up to 2 weeks.*

For the chai cocktail

1. Combine the simple syrup, rum and bitters in a shaker or large glass.
2. Add a couple scoops of ice and use a cocktail stirring spoon to stir around the outside of the glass, keeping the ice together.
3. Strain the mixture into a smaller cocktail glass over 1 large ice cube. Twist your orange peel a little to release the oils and place in the glass to garnish.