Vanilla Chai White Russian is an easy fall cocktail that is a cozy take on the classic. Homemade vanilla chai infused vodka, sweet coffee liqueur, and velvety cream are poured over ice in to a spicy chai sugar rimmed glass.
Pour 8-ounces of vodka into a watertight, resealable container. I like to use canning jars since they seal well and many even have measurement markings right on them.
Place the tea bags in the jar under the surface of the vodka, making sure to drape the string and label over the top of and down the outside of the jar. Add vanilla extract.
Replace lid tightly and give the jar a good shake. Infuse the vodka for 2 hours, coming back to shake its contents every 30 minutes, or so.
When the vodka is fully infused, remove the tea bags and squeeze any excess vodka back into the jar, taking care not to tear the bags. Discard used tea bags and store in the refrigerator until ready to use.
Step 2. Makethe chai-sugar rim
In a small, shallow plate, combine sugar, ground cinnamon, ground allspice, ground ginger, and ground cloves.
Dip the top of a glass into water and shake off any excess to leave just damp. Dip the rim into the chai-sugar mixture, assuring all of the rim is covered. Allow spiced rim to set-up for a minute or so before filling.
Step 3. Make the Vanilla-Chai White Russian
Fill your prepared/rimmed glass to the top with ice.
Over the ice, pour 1 oz coffee liqueur. Shake the jar of infused vodka to mix in any sediment then pour 2 ounces over the ice followed by 2 oz heavy whipping cream. You can leave the drink layered or stir to mix, depending on your preference.
If you desire, sprinkle some of the chai-sugar on top and garnish with a cinnamon stick and/or a star anise pod. Serve immediately.