chai caramel apple martini
Feeling like a drink tonight? Chai me.
Though I don’t order them often, I actually quite like espresso martinis as an apres-dinner treat. Feels fancy but not as intimidating as a full on dessert. I think too part of the appeal stems from the ritual of coffee after dinner, something I don’t really engage in either since I’d probably leap off the walls if I drank caffeine that late – but the sentiment appeals to me.
Basically what I’m saying is that I like a lot of things but don’t partake in them because I’m a loser.
Cocktail hour at home, though, I’m into. I love the festive flare and creamy, spicy profile of this Chai Caramel Apple Martini for Thanksgiving and all the upcoming holidays. A chai-spiced cider syrup marries caramel vodka, with cream and an egg white as side flings to create texture and that pretty cap of froth atop the drink.
I’m hosting Friendsgiving this weekend and the bottle of caramel vodka I bought for my Caramel Pumpkin Sangria wrung out this dessert drink from my imagination. Ideal for any gathering, or a casual nightcap at home, I include both an individual drink and a pitcher option to ease your mind for any occasion that calls for a sip.
Gotta Get Down on Chai-Day
Even though it’s Saturday. Logistics.
The chai-infused cider syrup is brilliant. I could throw it into many a drink or even in a simple cup of tea. It only takes a few minutes to make and flings a sweet aroma around the kitchen. So if you left a fish carcass in your trash, consider this a solution to the stench.
Bring the cider to a simmer, move the pan off the burner, and steep the chai tea bags for a good while to get all that flavor into the liquid. Then, boil again without the bags but with honey to make a slightly thicker syrup. Finish with vanilla.
I love the look of a foamy martini, and the best way to create this in my experience is with an egg white. If you don’t care one way or another about the foam, you can omit the egg white and the cocktail will not lose any of its quality.
First, shake up the egg white with caramel vodka, a few spoonfuls of chai syrup, heavy cream (important that it’s heavy cream else it’ll coagulate in the alcohol) without ice. Be vigorous with your shimmying for a full minute. Then, add ice and shake, shake-shake it for another 30 seconds.
Strain into a glass, sprinkle some cinnamon sugar and add a cute little anise to the top, and enjoy your home happy hour.
Like I said, this is doubtlessly appropriate for Thanksgiving as a nightcap, and anytime in between now and then requiring a bit of downtime. Sometimes, it’s just nice to sit down on a slow evening and relish in a cocktail. Right?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Fall for these cocktails:
Smoky Apple Cider Bourbon Sour
chai caramel apple martini
Ingredients
- 1 cup apple cider
- 3 chai tea bags
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 oz caramel vodka
- 1/2 oz heavy cream
- 2-3 tbsp apple chai syrup
- 1 egg white (optional)
- cinnamon sugar and star anise, for garnish
Instructions
- In a small saucepan, bring the apple cider to a boil. Remove from heat and toss in the chai tea bags. Steep 15 minutes.
- Discard the bags and stir in the honey. Bring to a boil until slightly reduced, about 5 minutes. Remove from heat and stir in the vanilla. Let cool. This makes enough for 6-8 drinks.
- In a shaker, combine the caramel vodka, syrup, heavy cream, and egg white (if using). Dry shake vigorously for 1 minute, then add ice and shake for 20-30 seconds. Strain into a martini or rocks glass. Sprinkle with cinnamon sugar and add a star anise, if desired.
chai caramel apple martini pitcher
Ingredients
- 1 cup apple cider
- 3 chai tea bags
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 cups caramel vodka
- 1 batch apple chai syrup
- 1/2 cup heavy cream
Instructions
- In a small saucepan, bring the apple cider to a boil. Remove from heat and add the chai tea bags. Steep for 15 minutes.
- Discard the tea bags. Stir in the honey. Bring the cider and honey to a boil until slightly reduced, about 5 minutes. Remove from heat and stir in the vanilla. Let cool.
- In a large pitcher or punch bowl, stir together the caramel vodka, heavy cream, and apple chai syrup. Chill. If desired, shake individual servings in a cocktail shaker with an egg white to create the froth.
