Save to your scrapbook

    Gingerbread chai liqueur recipe | Waitrose

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Gingerbread chai liqueur recipe | Waitrose

    Simply shake 60ml with 1 tbsp single cream, a good splash of whole milk and ice. Strain and serve over ice

    • Preparation time: 5 minutes, plus infusing
    • Cooking time: 0 minutes
    • Total time: 5 minutes, plus infusing

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue


    Average user rating

    3 stars