Have I ever mentioned how much I love Fall cocktails! The warm spices and rich flavors are just feel good tastes for the season. And nothing says Fall more than a chai tea latte… well, except for maybe a pumpkin latte! This is a cocktail I will be serving up on Thanksgiving that is sure to bring about some smiles.
This is the first Thanksgiving, Vaughan and I aren’t hosting and it is kind of bitter sweet. Sweet because, as any of you who hosts Thanksgiving knows, it is A LOT of work. Bitter because Vaughan and I enjoy hosting so much. This year has been a hectic one for us so we decided to lay low this holiday and let the family host Thanksgiving, although we will be bringing over a couple of goodies. Particularly this cocktail!
And if you don’t want to make this cocktail and you live close, you can order it at Kapow. It is being featured on their fall cocktail menu.
The Good Stuff:
- 2 oz Chai Tea Infused rum (I used Mekhong Tai Rum – use a good quality chai tea)
- 1.5 oz coconut milk
- .5 oz honey syrup
- Fresh grated nutmeg
The How To:
- Infusing Rum: Pour a bottle of rum into a pitcher and add 4 tea bags. Let set for 2 hours. Pull out the tea bags and pour the infused rum back into the bottle.
- Combine all ingredients (except grated nutmeg) in a shaker and shake really well with ice.
- Strain into a martini glass and grate nutmeg over the top.