1 hr
10 min
1 drink


Chai-Infused Rum: 
  • 1 cup spiced rum
  • 2 caffeine-free herbal chai tea bags
  • Garam Masala Simple Syrup:
  • 1/2 cup sugar
  • 1 tablespoon ground garam masala
  • 3 tablespoons half-and-half
  • Cayenne pepper, as needed
  • Ground cinnamon, as needed
  • Freshly ground black pepper, as needed


For the chai-infused rum: Add the spiced rum (at room temperature) to a jar with the chai tea bags and let steep for 30 minutes. Remove the tea bags and set aside the rum until needed. 

For the garam masala simple syrup: Add the sugar, garam masala and 1/2 cup water to a small saucepan and heat on medium until the sugar is dissolved. Set aside and let cool. Stir before using. 

For the cocktail: To a shaker filled with ice, add the half-and-half, 1 1/2 ounces of the chai-infused rum, 1 tablespoon of the garam masala simple syrup and a dash (or more, depending on the level of heat you prefer) of cayenne, cinnamon and fresh black pepper. Shake and pour into a cup of ice. Garnish with another quick crack of fresh black pepper and a pinch of cayenne. 

Goodbye holiday mimosas. Hello mildly caffeinated exotic spicy sweet sipping beverage.

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