Creamy Chai Liqueur

• Produce

  • 4 Vanilla chai tea bags

• Condiments

  • 1 cups Simple syrup, creamy

• Baking & Spices

  • 2 Cinnamon sticks, whole
  • 1 cup Granulated sugar

• Dairy

  • 1 (14-ounce can Condensed milk, sweetened
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 1/2 cups Brandy
  • 1 1/2 cups Vodka

Found on savvyeat.com

Description

Ingredients

• 1 1/2 cups vodka (80-100 proof)
• 1 1/2 cups brandy (80 proof)
• 4 vanilla chai tea bags
• 2 whole cinnamon sticks
• 1 - 1 1/2 cups creamy simple syrup (see below)
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 (14-ounce) can sweetened condensed milk

Directions

• Combine the vodka, brandy, tea bags and cinnamon sticks in a large glass jar. Cover and shake lightly so that the tea bags and cinnamon sticks are moistened. Store the jar in a cool, dark place for 3-5 days, until it smells of chai.
• Make the simple syrup (see below) at least an hour or so in advance of straining the liqueur, so it has time to cool.
• Remove the tea bags and the cinnamon sticks. Do not squeeze the tea bags, or youll release the bitter tannins into the liqueur.
• Stir in the simple syrup, starting with just a cup. Taste, and add more syrup as desired.
• Mix the heavy cream and the sugar together in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Remove from the heat, stir in the sweetened condensed milk, and allow the syrup to cool completely before stirring it into the liqueur. Store the leftovers in the refrigerator for up to 2 or 3 weeks.