Hot Buttered Chai Recipe

Hot Buttered Chai Recipe

[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.

  • Yield:makes 4 cocktails
  • Active time: 5 minutes
  • Total time:15 minutes


  • 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.