Dirty Chai Vodka

Continuing last week's theme of infused vodkas, we'll take a look at the infusion that started it all.

There was an Austin bar / bowling alley / fancy restaurant / etc that introduced me to the concept of infused liquor. My favorite was a White Russian made with Chai Infused vodka. Because this local was a bit further than I like to drive for a drink (and I didn't always want to have to pay bar prices)  I decided to see just how difficult it would be to reproduce this at home.

Turns out, it was relatively easy. I even tweaked it a tiny bit because I prefer my chai lattes dirty. By which I mean that they have a shot or two of espresso in them, as opposed to wanting them muddy, or sexually deviant. Wow, that got strange quickly.

Anyway,  here's the recipe.

Dirty Chai Vodka
Based off the Indian tea of the same name, this infusion adds a spicy kick to vodka, with a hint of espresso flavor.

Fancy Spices

Ingredients:
• 1.5in cinnamon stick, broken in half
• 7 whole cloves
• 1.5in piece of fresh ginger, peeled and cut into chunks
• 6 black peppercorns
• 9 Cardamom pods, crushed slightly in mortar and pestle
• 2 whole coffee beans, dark roast
• 750ml unflavored vodka

Double Dose!

Most of these ingredients can be found in the bulk spice section of your local hippy grocery store, like Whole Foods or Central Market. If you don't have a place like that in your area, try the local mom and pop shop, or the local 'ethinic' or 'world' food market. If you still can't find this stuff, I don't know what to tell you.

You won't need anything other than your standard mason jar, funnel, and filter.

Add the spices and the vodka to the jar, let it sit for 5 or more days, shaking occasionally, and testing the flavor once you think you're close to ready. Once it has the taste you want, strain it back into the bottle, and enjoy!

So much vodka....

Drink well, be safe, and let me know if you have any questions or suggestions in the comments.