Spiced Chai Latte

Prep: 25 min.
Cook: 20 min.
Serves: 6

4 cups water 10 whole cloves
10 whole black peppercorns
5 cardamom pods, cracked
2 cinnamon sticks
2 whole nutmeg, cracked
2 strips of orange peel
1 Tbsp. Big Y light brown sugar, packed
4 spiced chai black tea bags
4 oz. bourbon (We used Jeffersons Bourbon)
3 oz. spiced cream liqueur (RumChata is our favorite)
2 cups vanilla almond milk
Big Y ground cinnamon
6 star anise

In a medium saucepan over medium-high heat, combine water, spices, orange peel and brown sugar. Bring to a rolling boil and turn off the heat; add tea bags and allow mixture to steep for 15 minutes. Strain into a bowl through a fine mesh sieve, pressing on the tea bags to release as much liquid as possible; discard the solids. Add bourbon and cream liqueur and set aside.

In a small saucepan over low heat add milk; heat until warm. Remove from heat and carefully froth milk using an immersion blender. Add half the milk to the tea mixture and mix well; divided between 6 glass mugs. Top each with a heaping spoonful of remaining frothed milk. Garnish each with a dusting of cinnamon and a star anise.

Find more delicious cocktails and recipes on the home page of our blog