Cocktails & Whisky Chai with appetizers for your winter
It’s that time of the year when you start thinking about ramping up your winter cocktail.
With the cold days coming it’s time to keep warm, fuzzy and inviting cozy cups of Chai- Whisky is the perfect company on those chilly nights.
Here is a list of some of our favorite Chai- Whisky recipes, appetisers to go and your favourite Rum balls to try out when the temperature starts to drop.
Hot Single Malt
Ingredients:
4 Cardamom Pods
1 teaspoon grated ginger
2 cinnamon sticks
1 tablespoon black peppercorns
10 cloves
1 tablespoon loose black tea
sugar to taste
2 ounces The Macallan 12 YO double cask
METHOD:
⦁ Using a muddler or the handle of a wooden spoon, mash 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 Tbsp. simple syrup honey syrup in a 16-oz. mixing glass or a cocktail shaker 4–5 times just to release juices and oils. 1/4 cup The Macallan 12 YO double cask
⦁ Transfer to an Old Fashioned glass. Fill halfway with crushed ice, stir, then mound more crushed ice on top. Garnish with mint sprigs
Spice Squared
Ingredients:
10 black peppercorns
6 cardamom pods
1 tablespoon grated ginger
1 tablespoon loose black tea
10 cloves
pinch of chili powder
2 oz Bootz Dark Jamaica Rum
METHOD:
⦁ Heat all ingredients, except for the Bootz Dark Jamaica Rum, in two cups of water. Bring to a boil. Strain heated chai into a cup. While still hot add Bootz Dark Jamaica Rum and mix.
⦁ This cocktail can be hot or allowed to cool and served over ice. This mix is spicy. If you’re feeling adventurous, use one small full red chili cut into small rings and add three of them into the cocktail.
Dirty Chai White Russian
Ingredients:
3 ounces The Macallan 12 YO double cask
1 tea bag chai spice
1 teaspoon maple syrup
3 ounces Irish cream
1 tablespoon espresso
cinnamon stick, to garnish
star anise, to garnish
pumpkin spice, to garnish
METHOD:
⦁ Pour The Macallan 12 YO double cask into a sealable jar. Add chai spice tea bag. Cover and let steep for 1-2 hours. Remove the tea bag.
⦁ Add Irish Cream, maple syrup, and ice to the tea mixture. Put lid on and shake well.
⦁ Fill a clean glass with ice. Pour espresso into each glass. Strain whisky mixture on top. Garnish with a cinnamon stick, star anise, and a sprinkle of pumpkin spice.
Dirty Chai Martini with Maple and Pink Himalayan Salt
Ingredients:
4 chai tea bags
1 cup filtered water
1 tablespoon maple syrup
1/8 teaspoon pink Himalayan salt
2 ounces espresso
1 cup plant-based milk
4 ounces Bootz Dark Jamaica Rum
handful ice
star anise garnish
METHOD:
⦁ Heat the water to almost boiling and steep the tea for 4 minutes. Discard the tea bags, and add in the maple syrup and salt. Stir to combine and set to the side to cool.
⦁ Meanwhile make 2 ounces of espresso and set that aside to cool.
⦁ Combine in a shaker the cooled chai, espresso, milk, Bootz Dark Jamaica Rum and ice.
⦁ Strain into 4 martini glasses, and garnish with star anise.
Sparkling Chai Tea Cocktail
Ingredients:
1 cup natural sugar
1 tbsp ground cinnamon
2 tbsp ground cardamom
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground nutmeg
4 chai tea bags
3 cups ginger ale
1 cup Macallan 12 YO double cask
METHOD
⦁ Mix sugar, cinnamon, cardamom, ginger, cloves and nutmeg together in a small bowl.
⦁ Boil 4 cups of hot water and add tea bags. Add ½ cup chai sugar to the tea and mix until dissolved. Let the tea get lukewarm before removing the tea packets and placing in the fridge to chill for one hour.
⦁ Rim 6 glasses with an orange slice and dip in the chai sugar.
⦁ Add 3 cups ginger ale to the tea and pour over ice.
⦁ Add 1 cup of Macallan 12 YO double cask
Spiked Hot chocolate
Ingredients:
2 cups milk
½ cup dark chocolate
½ cup milk chocolate
Cinnamon powder
3 oz Famous Grouse blended Scotch
A garnish of your choice – we recommend whipped cream, marshmallows, or just a dusting of cinnamon.
METHOD:
⦁ Place the milk in a saucepan and heat at a low temperature, stirring frequently. When the milk begins to bubble and steam, reduce the heat and add the chocolate and a large dash of cinnamon. Stir until all the chocolate has melted and the mixture is creamy. Add the Famous Grouse blended Scotch
⦁ . Enjoy!
Happy Hour Mushroom
Ingredients:
½ cup unsalted butter
20 mushrooms, stems removed
½ (8 ounce) package shredded Monterey Jack cheese
¼ teaspoon garlic powder
⅛ teaspoon dried thyme
¼ cup dry white wine
2 teaspoons soy sauce
½ cup seasoned dry bread crumbs
METHOD:
⦁ Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
⦁ Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet.
⦁ Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture.
⦁ Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling.
⦁ Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.
Happy Rum Balls
Ingredients:
8 ounces stale chocolate brownies, crumbled
¼ cup dark Bootz Dark Jamaica Rum
3 ounces dark chocolate, chopped
1 ounce dark chocolate, chopped
1 tablespoon cocoa powder, for dusting
METHOD:
⦁ Place crumbled brownies in a bowl. Pour rum over brownies, let soak for 1 minute; stir until mixture forms a paste-like consistency.
⦁ Using a 1-inch sorbet scoop or melon baller, scoop out balls of chocolate-rum mixture and transfer each to the plate lined with plastic wrap. Place the plate with chocolate balls in freezer for 15 to 20 minutes, or until firm enough to roll. Remove from freezer, roll each into a smooth ball; return plate to freezer.
⦁ Melt 3 ounces chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat. Add remaining 1 ounce chocolate; stir until chocolate is melted and combined.
⦁ Remove chocolate balls from freezer; place one ball in melted chocolate and gently move around with a fork to coat completely. Transfer to baking sheet lined with a silicone baking mat. Repeat for remaining chocolate balls.