It’s that time of the year again… the time when we start putting ice in our coffee. Forget snow melting (what’s snow!? says the LA dweller), short sleeves and air conditioning, we got you covered for those months of sweat rolling down your face. Our pals at International Delight clued us into their Iced Coffees and more importantly their Iced Chai Tea Latte. No need to fly all the way to India or Kenya or wherever else a sip of Chai Tea takes you, this stuff is around the corner in your local grocery cooler. Sure, no frequent flyer miles but at least you get to sleep in your own bed.
ANYWAY… we thought it might be fun to give the ID Chai Tea Latte the That’s Normal twist by inventing our very own boozy Chai Tea Latte cocktail (and virgin version you bores)! DUH!
TN’s Boozy Chai Tea Latte Cocktail Recipe
8 oz International Delight Chai Tea Latte
1/2 teaspoon good vanilla (you’re welcome Ina Garten)
1 stick cinnamon
1 thin sliver of fresh ginger
Dash (that’s a real thing) of nutmeg
Dash of cloves
1 oz bourbon (or whiskey or whatever’s spicy and dark in your liquor cabinet. Optional. We guess.)
Add all ingredients to glass with rocks ice. Grab your microplane and grate fresh nutmeg and cinnamon from the cinnamon stick over the top. Toss in a stray and enjoy!
Variations (cause it’s the spice of life after all!):
- Heat that chai tea up in a sauce pan or your microwave and make it a hot toddy!
- Throw some whipped cream on that piece and then sprinkle some cinnamon/clove/nutmeg on top
- 1 teaspoon maple syrup
We loved this recipe so much, we’ll be featuring it on our Hangoutlander episode on MONDAY!! Yay! The Droughtlander is over (almost!). Whip up this cocktail, take a load off, relax and let’s talk some Jamie and Claire and duh, Tobias… I mean Black Jack or Frank or whatever.
If you want more fun recipes or info on International Delight’s iced coffees and a bevy of other fun products, head over to their site and sign up for their newsletter with all kinds of recipes and info HERE.
Read more Recipes on That’s Normal
This is a sponsored conversation written by us on behalf of International Delight. The opinions and text are all mine.
