Save to your scrapbook
Gingerbread chai liqueur
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Simply shake 60ml with 1 tbsp single cream, a good splash of whole milk and ice. Strain and serve over ice
Makes: 1 litre
1 litre vodka
150g crystallised ginger
1 large cinnamon stick
4 whole cloves
generous pinch freshly grated nutmeg
75g light brown soft sugar
25g molasses sugar
5 chai tea bags (we used Teapigs)
1. Put all the ingredients except the tea bags into a large, clean airtight jar. Split open the tea bags and sprinkle into the jar. Give the contents a stir, seal tightly with the lid and store in a cool, dark place to infuse for 5 days, shaking twice a day.
2. Line a sieve with muslin (or a clean all-purpose cloth) and set over a large jug. Strain the vodka through the sieve (discard the flavourings). Pour the vodka into a new, sterilised screw-cap or Kilner bottle and seal tightly. Write the cocktail recipe above on a gift tag and tie it on the bottle, then store in a cool, dark place for up to 3 months.
This recipe first appeared in Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
Per 60ml serving
This recipe was first published in Tue Nov 01 13:50:00 GMT 2016.