Masala Chai Whiskey
In accordance with Mitchelle, this concoction pays homage to 2 of India’s favorite drinks, masala chai and whiskey. “I chanced upon Kashmiri kahwa tea – typically used to make masala chai – throughout my latest journey to Delhi, and I used to be intrigued by its well being advantages and flavours,” she shares.
Time
Somewhat over an hour
Elements
For chai syrup
– 1 cup brown sugar
– 1 cup water
– 4 black tea baggage
– 1 stick of cinnamon
– 6 cardamom pods
– 1 inch ginger
– 1 star anise
– 10 black peppercorns
For Kashmiri kahwa tea (might be purchased in shops or self-made)
– 1 cup water
– A number of strands of saffron
– 1/4 inch cinnamon
– 1 clove
– 1 inexperienced cardamom
– 1 darjeeling tea bag or another most well-liked black tea
For cocktail
– 40ml chai syrup
– 40ml whiskey
– 2 drops angostura bitters
– 40ml Kashmiri kahwa tea
– 40ml lime juice
– 1 egg white
– 5 ice cubes
– A number of rose petals (optionally available, for garnishing)
For mocktail
– 40ml chai syrup
– 80ml Kashmiri kahwa tea
– 40ml lime juice
– 1 egg white
– 5 ice cubes
– A number of rose petals (optionally available, for garnishing)
Methodology
1. Put together the syrup by dissolving the brown sugar in water. Add the tea baggage and spices and boil the combination for 5 minutes. Put aside.
2. Brew the Kashmiri kahwa tea by heating the water over medium warmth, after which including the saffron, cinnamon, clove and cardamom. Simmer for 3 to 4 minutes, earlier than including the tea bag and letting the combination steep for a couple of minute. If the substances for Kashmiri kahwa tea aren’t accessible, brew a masala tea bag in a cup of scorching water. Cool and pressure the combination or masala tea, then put aside to sit back.
3. To make the cocktail, add the chai syrup, whiskey (optionally available), Angostura bitters (optionally available), chilly brewed Kashmiri kahwa tea, lime juice, egg white and ice cubes to a cocktail shaker. Shake vigorously. Pressure and serve, garnishing with the rose petals if desired.
