This Vegan Dirty Chai Tea Cocktail is the perfect holiday party drink recipe for entertaining, or for cuddling up around a fire on a chilly winter night!
Chai tea is my favourite of all the teas. It’s spicy, sweet, and remarkably complex, exactly what I’m looking for when I need a little mid-afternoon pick me up on a chilly day. But for days you need a little extra somethin’-somethin’ (*cough* booze *cough*), this vegan dirty chai tea cocktail is my jam.
I’m all for after-dinner drinks that double as dessert, and this holiday party cocktail totally ticks all the boxes. It’s warm, cozy, comforting, and blessedly alcoholic. All the things a busy mama needs to wind down at the end of a cold Canadian winter day. It’s also completely vegan, dairy free and gluten free, so if you’re entertaining a group, or just have a bunch of mom-friends over after a park play date, you know you can satisfy them all.
How to Make Vegan Dirty Chai Tea Cocktail
It starts with a couple Chai tea bags steeped in a few cups of good quality almond milk. I prefer to use a good creamy version (ideally fresh pressed) so you really get that almond aroma, but feel free to use whatever brand you like. I also add in a few cinnamon sticks and star anise to compliment the tea bag’s flavours. After I let the flavours really marry, I remove the tea bag (you don’t want to over-heat it or it might explode on you), and I add in my almond creamer, vanilla, and of course – my booze.
I’m using Kahlua because it’s vegan, yet tastes really rich so it really compliments the tea nicely, but feel free to switch things up with your favourite liqueur. You can even get creative on the tea flavour if there’s something else out there that you really fancy.
Now loves, let me know – what is your favourite warm and cozy (BOOZY) cocktail?
What do you want to drink on a cold winter night?
Leave me a comment below with your favourites!
Vegan Dirty Chai Tea Cocktail
- To a small saucepot, heat the almond milk to a simmer. Add the tea bags, cinnamon, and star anise, cover and allow to steep for 15 minutes.
- Remove the tea bags, cinnamon and star anise, and heat just until warm. Then add in the vanilla, almond creamer, kahlua, and maple syrup to taste.
- Pour into two mugs and serve warm garnished with cinnamon.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.