Vanilla chai dessert martini
Yield 2 cocktails
Ingredients
For vanilla chai tequila infusion
- 2–3 vanilla chai teabags
- 300–350ml blanco tequila
For cocktail
- 2 1/2 ounces vanilla chai tequila infusion
- 1 ounce heavy cream or half and half
- 2 ounces Mexican chocolate drink, prepared with milk of choice
- Ice
- Optional: Mexican hot chocolate powder for rim
- Optional: Ground cinnamon and cinnamon stick for garnish
Instructions
For vanilla chai tequila infusion
- Keep tea in teabags, but cut off string.
- Place teabags into jar and fill with tequila.
- Let sit in cool, dry place out of direct light.
- Infuse for 4–6 hours.
- Strain tequila into clean jar.
For cocktail
- Prepare Mexican hot chocolate per package instructions, except eliminate half requested liquid. Chill.
- Rim glass with heavy cream, and dip into powdered Mexican chocolate.
- In shaker, combine tequila, cream and Mexican chocolate drink. (Stir well before adding to mixer.)
- Add a few scoops of ice, put lid on, and shake well for 10 seconds.
- Serve in chilled martini glass.
Notes
- For hot version of drink, keep Mexican chocolate drink hot, omit shaker, and combine ingredients in mug.
- If substituting milk in chocolate drink, use same milk for rimming drink.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/cinco-de-mayo/dessert-cocktail-vanilla-chai-martini/