Hot Buttered Chai

[Photograph: Sydney Oland]

As with any variation on hot buttered rum, this drink is all about execution. Using a simple batter made of creamed butter and brown sugar makes sure you get the flavor of the butter without the dreaded oil slick on the top of your cocktail.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

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Hot Buttered Chai

About This Recipe

Yield:makes 4 cocktails
Active time:5 minutes
Total time:15 minutes
This recipe appears in: 3 Easy Brunch Drinks for November Entertaining


  • For the Batter:
  • 8 tablespoons (1 stick) room temperature butter
  • 1 cup brown sugar
  • One 2 1/2 inch piece fresh ginger, peeled and sliced into 4 pieces
  • 5 chai tea bags
  • 8 ounces brandy
  • 16 ounces boiling water


  1. 1

    In a small bowl cream butter and brown sugar together with a wooden spoon until evenly incorporated. Divide between 4 mugs.

  2. 2

    Place ginger and teabags in a heatsafe dish. Pour 16 ounces of boiling water over and let steep for 4 minutes, then strain.

  3. 3

    Pour two ounces of brandy in each mug then pour 4 ounces of steeped tea over top. Mix with a spoon until batter is full melted into the tea, then serve immediately.

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