Dirty Chai Toddy
- For the Chai:
- 8 ounces half and half
- 4 ounces water
- 1 cinnamon stick, broken in half
- 2 black cardamom pods, crushed with a mortar and pestle
- 5 pink peppercorns, crushed with a mortar and pestle (up to 6)
- 1 1/2 inch piece of fresh ginger, peeled and flattened with the flat side of a large knife
- 2 tablespoons Turbinado sugar
- 2 sachets of organic whole leaf black tea, preferably Assam
- For the Dirty Toddy:
- 2 ounces espresso (I used Stumptown Roasters Hairbender), for the dirty toddy
- 2 ounces Knob Creek, or other good quality bourbon, for the dirty toddy
- Combine half and half, water, spices and sugar in a small saucepan. Bring to a boil and simmer for 8 minutes, stirring occasionally. Remove from heat. Add black tea sachets and steep for 5 minutes. Remove tea sachets, strain out spices and split chai between two pre-warmed teacups. Add one ounce of espresso and one ounce of bourbon to each teacup. Sit back and enjoy.
water, cinnamon, black cardamom pods, pink, ginger, turbinado sugar, whole leaf black tea, espresso, creek
Taken from food52.com/recipes/8408-dirty-chai-toddy (may not work)