• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
Γ—

Home Β» Drinks

Rum Masala Chai

September 11, 2019 by Jane Saunders 8 Comments

Jump to Recipe Print Recipe

Take your tea drinking to a new level with rum masala chai. Delightfully spiced, deeply comforting and with a hint of alcohol, this is one sweet tea drink you should not pass up the chance to try.

Contents hide
1 What is Masala Chai?
2 What Does Spiced Tea Taste Like?
3 How to Make Rum Masala Chai
4 What Type of Tea Should I Use?
5 Can I vary the Spices?
6 Recipe
7 Rum Masala Chai
A glass of rum masala chia on a wooden stand with star anise garnish

Honestly, I cannot remember the first cup of masala chai I tried. I can only assume that it was not that noteworthy. However, my children have grown up adoring it. Truth be told, this is how I got them into drinking tea of any kind. Over the years I’ve tried numerous spice blends at home, and finally settled on one we all love. These days, masala chai is something that my family associate with comfort, love and special times.

Although I have a number of chai spice recipes on here, I did not, until now, have my interpretation of masala chai laid down. In line with tradition, I wasn’t content to put up just any old regular version. There had to be a twist. So I’ve played around to create a boozy masala chai. 

In my opinion, this rum masala chai is my crowning glory of all my chai spice recipes. The base recipe for the spiced tea in itself is something that can be served to any tea drinker. But the tipple of rum that is added at the end – for the drinkers amongst us – really does elevate this already magnificent drink to another level. Somehow the rum managed to pull the spices out a little further, making them more pronounced.

If you like a robust hit of spice with a hint of alcohol to the warm drinks on a winter’s eve, this drink should please you. 

But here’s the deal. I didn’t intend for this boozy masala chai to be rum focussed. At the outset, I had bourbon in my mind. But as I see playing around and comparing as part of my job description, I served up a bourbon masala chai and a rum version alongside each other. Hands down winner? Oh yes, the rum. 

Glasses of spiced tea on a tray with a shot of rum. Whole spices served alongside.

What is Masala Chai?

Masala chai is a combination of black tea, milk and a blend of aromatic spices and herbs.

It is India’s most popular drink and it is quaffed daily by everybody. Masala chai is brewed at home, in Irani cafes and by Chai Wallahs (street vendors) who brew it on the street and sell it to locals and visitors poured from kettles. 

Rum masala chai being poured into a glass with spices alongide.

Though its origins are firmly rooted in India, this drink has gained a huge fan base across the world in recent years. It is now frequently avaiable in western cafes and coffee shops.

Masala refers to the spice blend whilst chai translates as tea. Unfortunately, and rather embarrassingly, many western coffeehouses have adopted the phrase chai tea or chai tea latte on their menus which essentially translates as ordering a tea tea or a tea tea latte. Er…. whoops.

What Does Spiced Tea Taste Like?

Authentic Indian masala chai will likely have a punchy hit of spice to the flavour with notes of anise, cinnamon and ginger shining through strongly. 

Western variations can sometimes be milder in spice flavour.

The exact blend of spices included in masala chai varies hugely, depending on who is brewing it. Each cafe, Chai Wallah and even each home in India will have its own unique blend of spices tweaked in accordance with their own spice preferences.

Since sugar helps draw out the flavour profile of the spices, masala chai is usually served as a sweetened drink. Exactly how sweet again depends on who is making it.

Other ways to serve masala chai include:

  • black (no milk)
  • with a pinch of salt
  • and with a generous splash of condensed milk

Of course, boozy masala chai is a sound option too for cosy evenings. Just a small measure of rum or bourbon takes those spices to entirely new depths.

How to Make Rum Masala Chai

Making rum masala chai from scratch is not difficult, but it does take around 40 minutes. I like to make a double batch of masala chai up in one go and just keep it in the fridge to reheat as required.

  • Begin by selecting your spices. I’ve included: green cardamom, fresh ginger, cinnamon, cloves, black peppercorns, fennel seeds, star anise and vanilla
  • Optional: to intensify the flavours of the whole spices as the tea brews, give them a quick bash in a pestle and mortar to break them up/ crack them open. There is no need to grind them though
  • Place the spices in a large saucepan with 3 tea bags (I used Yorkshire black tea) and the vanilla pod (split open lengthways). Bruise the ginger and drop into the pan, then top with the water. Bring to the boil and simmer for 10 minutes
step by step images to making masala chai
  • Next, add the milk and 2 tablespoon sugar, then return to the heat and simmer for a further 20 minutes. A skin will form, but dont’ worry, everything is strained through a fine sieve (or nut bag) at the end
  • After 20 minutes check the sweetness and add a little more sugar if desired, then strain to remove the spices and milk skin
step by step images for making rum masala chai. Adding milk

Serve this spiced tea just as it is to non-drinkers or add a dash of rum to turn this into a rum masala chai. Just a small about of alcohol really does enhance the spice profile of this comforting tea.

Alternatively, try out the bourbon masala chai. It’s perfectly delicious too… just not quite as pleasing as the rum version.

What Type of Tea Should I Use?

Black tea is the order of the day for a traditional masala chai. Assam and Darjeeling are both sound choices, though a good old English breakfast tea works like a charm too. I used Yorkshire black tea, since I can rely on it to provide a strong brew.

For decaffeinated chai tea pick up some caffeine-free black tea or some Rooibos tea.

Can I vary the Spices?

The spices included are entirely up to you. There really is no right or wrong spice blend for masala chai, but green cardamom and ginger typically play a dominant role, alongside cinnamon and clove. Other popular additions include:

  • peppercorns
  • vanilla
  • nutmeg
  • allspice
  • star anise
  • fennel seeds

My rum masala chai has some delicious back-notes of black pepper, anise and ginger, with a touch of sweet & creamy vanilla mingled in. This is not the strongest spiced tea I’ve ever tasted but it’s certainly not a shrinking violet on the taste front either. Expect to taste those spices.

A glass of spiced tea garnished with star anise.

Looking for more chai spice recipes? Try these:

  • Spiced Chai Latte Martini
  • Masala Chai Syrup
  • Comforting Chai Spice Steamer
  • Chai Spiced Candied Nuts
  • Chai Spiced White Hot Chocolate

Recipe

Glass of masala chai garnished with star anise

Rum Masala Chai

Jane Saunders
Take your tea drinking to a new level with rum masala chai. Delightfully spiced, deeply comforting and with a hint of alcohol, this is one sweet tea drink you should not pass up the chance to try.
5 from 1 vote
Print Pin Rate
Course: Alcoholic Drink
Cuisine: Indian, Worldwide
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 171kcal
Prevent your screen from going dark

Ingredients

  • 3 Tea Bags (black tea) eg Assam, Darjeeling, English Breakfast
  • 5 Green cardamom pods
  • 12 Thin slices ginger 1 mm thick
  • 2 Cinnamon sticks each 10cm long
  • 5 Cloves
  • 1 teaspoon Black peppercorns add an extra Β½ teaspoon for a more intense pepper flavour
  • 1 Star anise
  • Β½ teaspoon Fennel seeds
  • ΒΌ teaspoon Nutmeg freshly grated
  • 1 Vanilla pod see notes
  • 500 ml/ 2 cups Water
  • 2-3 tablespoon Light brown sugar
  • 500 ml/ 2 cups Whole milk
  • 60 ml/ 2 fl oz Dark rum

Instructions

  • Measure out the spices
  • Optional: to release a stronger spice flavour roughly break up the whole spices in a pestle and mortar (or with the back of a rolling pin
  • Put the ginger into a large saucepan and gently bruise using a cocktail muddler. Add the vanilla pod (split with a sharp knife lengthways), the whole spices and the tea bags
  • Pour in the water, cook over a moderate heat for 10 minutes
  • Add the milk and 2 tablespoon sugar
  • Bring back to the boil and simmer gently for 20 minutes. Don't worry if a skin forms, this is normal and will be strained away later
  • After 20 minutes, stir and taste. Add more sugar if necessary
  • Strain the tea through a fine-meshed sieve or a nut bag
  • Serve as it is or with 1 tablespoon rum per serving. Garnish with cinnamon and/ or star anise
  • Any leftovers can be stored in a bottle in the fridge for up to 3 days

Notes

Vary the spice levels according to your personal preferences. 
For a less peppery heat add half the amount of pepper. Want a deeper pepper flavout – add a little more.
Not so keen on ginger – half it.
The recipe as given produces a mid-spiced drink. I’ve had more fiery masala chai, but I’ve also had much milder drinks. Expect to taste pepper, ginger and anise.
Vanilla extract can be used in place of the vanilla pod. I always work on the basis of 1 teaspoon of vanilla extract being equivalnty to 1 vanilla pod. However, it’s worth checking the guidelines on your bottle since the strength can vary according to the brand/ quality of the extract.
 

Nutrition Per Serving (Approximate)

Calories:171kcal | Carbohydrates:20g | Protein:5g | Fat:5g | Saturated Fat:2g | Cholesterol:13mg | Sodium:66mg | Potassium:295mg | Fiber:3g | Sugar:13g | Vitamin A:203IU | Vitamin C:2mg | Calcium:188mg | Iron:1mg
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 836 times, 4 visits today)

More Drink Recipes

  • Glass mug of white chocolate mocha coffee with whipped cream and cocoa powder.
    White Mocha
  • Square image of limoncello cocktail.
    Limoncello Spritz
  • Close-up image of a glass oh oatmilk honey latte.
    Oatmilk Honey Latte
  • Close-up of a cocktail made with Amaro Montenegro, Campari and bourbon.
    The Italian American – an Amaro Montenegro Cocktail

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. sills

    April 13, 2021 at 10:27 am

    Sounds like such an interesting drink. Do you drink this warm, tempered or cold?

    Reply
    • Jane Saunders

      April 13, 2021 at 10:47 am

      It’s typically a hot drink, but really it’s up to you – I can see the merits of serving it over ice on a hot day.

      Reply
  2. Roxanne Emmerson

    December 03, 2019 at 10:15 pm

    I adore your blog! I also adore Masala Chai and Rum! I’ll be trying this out in a jiffy, thank you very much for the recipe. I was particularly tickled by the paragraph about the Western misunderstanding of the word Chai as this is something which has been frustrating me since its recent growth in popularity. My husband thinks I’m quite a fruitcake when I jump for joy upon spotting the correct useage! I know, I know, I should get out more πŸ˜€

    But thank you, thank you for your gorgeous recipe and for not blummin’ well calling it Rum Chai Tea!

    Aaaaand Rant Over πŸ˜€

    Reply
    • Jane Saunders

      December 04, 2019 at 2:28 pm

      Rant away! And thankyou for such a lovely comment. It makes all this blogging work worthwhile to know I’m hitting the spot.

      Reply
  3. Vasu

    October 13, 2019 at 11:07 pm

    5 stars
    Thanks for this. Two of my favorites..chai and booze..how can you go wrong. I would love to try this out with Baileys…use the baileys instead of milk.

    Reply
    • Jane Saunders

      October 14, 2019 at 9:31 am

      Oh I think Baileys would be a great addition – let me know how it turns out.

      Reply
  4. Barbara Tighe

    September 13, 2019 at 10:36 pm

    This sounds delish! Will be trying it out. I do not have the vanilla beans. Can you guess how much bottled vanilla would be.

    Reply
    • Jane Saunders

      September 19, 2019 at 3:25 pm

      Hi Barbara – that’s a great question and I’ll be adding a note to my recipe about this for others too. I always work on the basis of 1 tsp of vanilla extract being equivalent to 1 vanilla pod. However, it’s worth checking the guidelines on your bottle since the strength can vary according to the brand/ quality of the extract. Hope you enjoy it.

      Reply

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me β†’

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • An Amaretto sour cocktail garnished with egg white foam and cocktail cherries
    Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish
    Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Close up of a slice of minced beef pie with peas and gravy.
    Minced Beef and Onion Pie (Shortcrust Pastry)
  • An espresso martini with Baileys topped with grated chocolate.
    Baileys Espresso Martini
  • Close up of egg mayo sandwiches - featured image
    Egg Mayo Sandwich
  • TRIPLE CHOCOLATE LAYER CAKE
    Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is Β© 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.