Chai Tea With Spiced Rum Recipes

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SPICED RUM CHAI LATTE



Spiced Rum Chai Latte image

Provided by Danae

Categories     Cocktails

Time 5m

Number Of Ingredients 4

1 cup chai concentrate
1 cup milk of choice, I used 2% milk
3 ounces spiced rum
Whipped cream for topping the cocktails

Steps:

  • In a small saucepan combine the chai concentrate and milk. Stir together and bring to a simmer over medium-low heat. Once simmering remove from the heat and stir in the spiced rum.
  • Divide the mixture into 2 or 3 mugs and top with whipped cream and a spinkle of cinnamon if desired. Serve immediately.

Nutrition Facts : Calories 209 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 82 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

COUNTRY CHRISTMAS TEA



Country Christmas Tea image

Provided by Sandra Lee

Time 2h10m

Yield 10 servings

Number Of Ingredients 0

Steps:

  • Pour 8 cups boiling water into a slow cooker. Add 16 chai tea bags; secure the lid with the tea bag tabs hanging outside and steep 10 minutes. Remove the tea bags. Stir in 1/2 cup each spiced rum and vanilla-flavored vodka and 2 cinnamon sticks. Cover and cook on low for 2 hours. Stir in 2 cups sweetened condensed milk; switch to the warm setting until ready to serve. Ladle into mugs and garnish with cinnamon sticks.
  • If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

CHAI TEA WITH SPICED RUM



Chai Tea with Spiced Rum image

Provided by Valerie Bertinelli

Categories     beverage

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 6

4 cups almond milk
5 spiced chai tea bags
8 ounces spiced rum or bourbon
3 ounces agave syrup
1 cup heavy whipping cream
Ground cinnamon, for garnish

Steps:

  • Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
  • While the tea is steeping, whip the cream to soft peaks.
  • Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

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