Hot toddy with masala chai flavour
Votes: 2
Time:
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
What do Indian masala chai and Irish hot toddy have in common? Both are spiced black tea drinks and have a warming effect. Combine an alcoholic toddy with milky masala chai in one cup, and you'll have a wonderful hot drink with a multifaceted flavor and vibrant aroma, a worthy substitute for traditional mulled wine during the winter holidays and an excellent cold preventative. For the tea base, use masala chai concentrate. This is pre-brewed spiced tea, to which you simply add equal parts milk. Add some cognac or brandy and a splash of butterscotch liqueur to give your toddy a pleasant caramel note.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 part concentrate masala tea
- 1 part whole milk
- 1 star anise
- 30 ml cognac/brandy
- 30 ml. DeKuyper Butterscotch liqueur or Butterscotch flavored schnapps
- Half graham crackers, crushed into fine crumbs
We recommend
Recipes with similar ingredients: masala tea, milk, star anise, cognac, brandy, liquor, schnapps, crackers
Cooking the dish according to the recipe:
- Bring the masala chai concentrate and milk to a simmer over medium-low heat. Add the star anise. Pour the brandy and Butterscotch liqueur into the cup. Add the tea. Stir and garnish with crushed graham crackers.
Author of the recipe - Jill Davie is the executive chef at Josie's Kitchen, a Los Angeles restaurant owned by Josie Le Balch.
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