Little Chai Nogg Recipe
remy VSOP, almond & cashew milk, Tazo chai tea, salted caramel whip
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Ingredients
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Chai Concentrate
Milky Base & Spirits
Salted Caramel Whip & Garnish
Method
Chai Concentrate
Steep the tea
Bring 2 cups of water to a near boil (just off boiling). Remove from heat, add 3 Tazo chai tea bags and let steep for 6 minutes to create a strong concentrate.
Sweeten & spice
Remove tea bags, squeezing gently to extract liquid. Stir in 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and 1 teaspoon vanilla extract until dissolved. Taste and adjust sweetness; if you want it sweeter add the optional 1 teaspoon simple syrup later when assembling the cocktail. Let the concentrate cool to warm or room temperature (15–20 minutes) or chill if you plan to serve cold.
Milky Base & Spirits
Add chai concentrate
Measure 3/4 cup of the prepared chai concentrate and whisk it into the milky-spirit mixture until homogenous. Taste. If you prefer a sweeter cocktail, add 1 teaspoon simple syrup and whisk again. Stir in 1/4 teaspoon freshly ground nutmeg.
Chill or serve warm
If serving cold, fill a rocks glass with 4 ice cubes and pour the chilled cocktail over ice. If serving warm, gently heat the combined mixture on low (do not boil) until warm (about 140°F / 60°C), stirring frequently; do not add to boiling temperatures as alcohol will evaporate.
Salted Caramel Whip & Garnish
Make salted caramel whip
In a chilled bowl, combine 1/2 cup heavy cream and 1.5 tablespoons salted caramel sauce. Whip with a hand mixer or whisk until soft peaks form (about 1.5–2 minutes with a mixer). Taste and add a pinch of sea salt if you want more pronounced salinity. Stop when you have a stable, airy cream.
Assemble the cocktail
If desired, drizzle 1 teaspoon caramel sauce inside the serving glass for decoration. Pour the prepared Little Chai Nogg (cold or warm) into the glass, leaving about 3/4" (2 cm) clearance at the top. Spoon or pipe a generous dollop (about 2–3 tablespoons) of the salted caramel whip onto the drink.
Finish & serve
Lightly dust the top with a pinch of ground cinnamon and, if you like, a tiny extra pinch of sea salt. Serve immediately with a short spoon or straw so the drinker can mix the whipped topping into the cocktail. Enjoy.