Creamy Coconut Chai Toddy


  1. 4 ounces full-fat coconut milk
  2. 4 ounces water
  3. 1 tablespoon brown sugar
  4. ¼ teaspoon vanilla extract
  5. 2 chai spice tea bags
  6. 2 ounces whiskey
Print Drink Recipe

How to Make It

Add the coconut milk, water, brown sugar, and vanilla extract to saucepan over medium heat. When the mixture begins to boil, reduce the heat low, then add the two tea bags and let them steep for 5 minutes, stirring occasionally. Remove the pan from the heat, discard the tea bags, and add the whiskey. Pour into a mug and enjoy.

Why We Like It

Warm your bones with this creamy coconut chai toddy, a hot whiskey cocktail. It’s easy to make and dairy free, so even the lactose intolerant among us can enjoy it. Plus, this recipe is super simple to scale if you want to make more than one at a time. I like to use a spicy whiskey like Basil Hayden’s for this, but any whiskey will do. (And if you’re snowed in and only have rum or brandy, that will work, too.)

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