Let’s Chai Something New
Located in Arvada, Talnua Distillery is Colorado’s first single-pot-still distillery. True to Gaelic-style tradition, their spirits are produced using a mash bill (recipe) of 50% unmalted and 50% malted barley. Then the spirits are triple distilled in copper pot stills. Here’s a warming drink recipe from Talnua Beverage Director Adam Camboa.
Ingredients
- 3 tablespoons thinly sliced ginger
- 2 large Ceylon Alba cinnamon sticks approximately 4 inches each
- 2 teaspoons black peppercorns
- 13 whole cloves
- 8 crushed green cardamom pod
- 6 cups water
- 7 black tea bags
- ½ cup brown sugar packed
- 2 cups milk
- 2 ounces Talnua Continuum Cask Whiskey
Instructions
- Add the first 6 ingredients to a medium saucepan. Bring to a boil. Cover and lightly simmer for 10 minutes.
- Remove from heat and add the tea bags. Let steep for 5 minutes, then remove the tea bags from the mixture.
- Whisk in brown sugar until fully dissolved.
- Add 2 cups whole milk or dairy alternative (coconut milk works well). Bring back to boil, then remove from heat.
- Strain through a fine-mesh strainer. Makes 8–10 cups of chai.
- Add 2 ounces Talnua Continuum Cask Whiskey to a warm mug, then top with the chai blend.
- Stir to combine and garnish with ground cinnamon.
