Double Masala Chai Punch Bowl
Double Masala Chai Punch Bowl
- Level: Easy
- Yield: 12 strong servings!
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 292
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 12
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
- Level: Easy
- Yield: 12 strong servings!
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 292
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 12
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
Kumquats, optional
6 cups Double-Strength Chai, recipe follows
32 ounces rye whiskey
24 ounces lemon-lime soda, such as 7UP
Double-Strength Chai:
1 tablespoon cloves
1 teaspoon black peppercorns
32 green cardamom pods
Eight 2-inch pieces Indian-style cinnamon bark
4 star anise pods
One 2-inch piece fresh ginger, sliced thinly
5 tablespoons loose leaf black tea
1 1/2 cups dark brown sugar
Directions
- If you like, make pretty ice cubes by putting a slice of kumquat in each square of a few ice cube trays. Fill with water and freeze.
- Stir together the chilled Double-Strength Chai, rye whiskey and lemon-lime soda. Serve, tumbling in your pretty ice cubes, if using.
Double-Strength Chai:
- Combine 8 cups water, the cloves, peppercorns, cardamom pods, cinnamon, star anise and ginger in a large saucepan or pot. Bring to a boil. Reduce heat to a low simmer, cover and let it go for 10 to 15 minutes.
- Bring the pot back up to a boil and add the black tea. Stir, turn off the heat and allow the tea to steep for 3 minutes. Dissolve the brown sugar in the hot tea mixture. Strain, and chill the chai in the fridge.
Cook’s Note
I use the Indian style of cinnamon, not the rolled kind, because it has a gentler flavor.
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