Chai on Life
My favorite holiday dinner meals have always been dairy meals. Whether it’s breaking the Yom Kippur fast or celebrating Shavuot, blintzes, bagels and scrambled eggs are at the top of my list. When creating a holiday drink, I considered the Shavuot requirement of all-night Torah study. Coffee might be a perky drink, but a spicy chai will help us stay up with a fragrant twist! You can enjoy chai the traditional way with honey and milk, but, of course, a bit of whiskey brings a new, festive dimension. This drink is easy to customize by changing the blend of spices, tea, honey and the brand of whiskey.
- Chai Blend
- 8 cups water
- 2 teaspoons fennel seed
- 2 teaspoons anise seed
- 1 teaspoon whole black peppercorns
- 1 tablespoon whole cloves
- 6 whole cardamom pods
- 1 cinnamon stick, broken into small pieces
- 1-inch piece of fresh ginger, sliced
- 3 bay leaves
- 2 tablespoons whole tea leaves (green or black)
- 2½ ounces chai blend
- 2½ ounces milk (2% works best)
- 2 ounces whiskey
- ¾ ounce honey, loosened with 1 teaspoon of water
- Ground cinnamon for garnish
- First prepare the chai blend by combining all ingredients except tea leaves in a medium pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Add the tea leaves, return to a boil, then reduce heat again and simmer for another 10 minutes. Allow the mix to cool, then strain through a coffee filter to remove chunks.
- To make the cocktail, add all ingredients to a shaker with ice and shake for 10 seconds. This will froth the milk for a creamy finish. Strain into a tall glass with fresh ice. Garnish with a dash of ground cinnamon.