Whiskey Chai
Recipe by The Oakville Grill & Cellar
The Oakville Grill & Cellar is sharing the recipe for the Whiskey Chai – think sugar, spice, and everything cozy. As Bar Manager Karl Pfoertner describes it, this spiked sip is “a silky, spiced oat milk latte that pairs perfectly with your sweets and savories at brunch.”
Whiskey Chai
It's giving cozy
Yield: 1 drink
Ingredients:
FOR WHISKEY CHAI
1½ oz. Buffalo Trace Bourbon
1½ oz. Tazo chai tea concentrate
1½ oz. oat milk (The Oakville recommends Oatly)
¾ oz. demerara sugar syrup (see sub-recipe)
1 cinnamon stick, for garnish
FOR DEMERARA SUGAR SYRUP
½ cup demerara sugar
½ cup water
*Note: This recipe prepares 8 servings of Demerara sugar syrup. Refrigerate remaining demerara sugar syrup in a sealed container for up to one month.
Method:
FOR DEMERARA SUGAR SYRUP
1. Bring the water to a boil in a small pot.
2. Add the sugar and stir until it’s fully dissolved, about 5 minutes.
3. Remove from the heat and let cool.
4. Transfer to a sealed container and refrigerate, will keep for up to one month.
FOR WHISKEY CHAI
1. Add all ingredients except the cinnamon stick into a shaker tin.
2. Add ice and shake hard for 8–10 seconds.
3. Double strain into a rocks glass.
4. Add fresh ice.
5. Garnish with the cinnamon stick.
