As the Hot Toddy and Irish Coffee have proven for years, warm drinks are best when constructed in a simple manner. This Autumn Chai Swizzle is another shining example, though in this case we are working with fresh-brewed chai tea.
If you are familiar with masala chai, you will know that milk and sugar are often added during the brewing process, as it is in this example from Lindsey Goodwin, About.com Guide to Coffee and Tea. However, when making this swizzle we are adding a cream (Bailey's) and sugar so this seems like overkill. That would leave us with brewing the chai spices into an unsweetened tea in order to add these two ingredients after the fact.
I have tried this drink both ways and found both to be good, though it is true that the full milk-sugar brewing of the chai does make a very rich Autumn Chai Swizzle in the end, and it will likely be too much for many tastes. My personal recommendation is to take the second approach: either compile your own chai spice blend or use a prepared chai teabag, brew that, hold the milk and sugar, and add Bailey's and brown sugar as indicated in the recipe below.
Prep Time: 7 minutes
Total Time: 7 minutes
Yield: 1 Cocktail
- Brew a pot of chai tea (authentic masala chai recipe here).
- Add 2 teaspoons of raw brown sugar and stir until dissolved.
- Fill a coffee mug with chai tea and Baileys Original Irish Cream.
- Stir with cinnamon stick.