Drink · Backroad Bourbon
Vanilla bourbon chai latte
Chai, coffee and an optional shot of bourbon walk into a glass.
18+. Contains alcohol as written. For over-18s, or leave the bourbon out.
Spiced chai concentrate, vanilla syrup and a shot of Backroad Bourbon, with whipped cream and clove on top. The bourbon is optional. Mostly.
What you need
- 240ml spiced chai concentrate, hot or cooled
- 1 shot Western Tamp Backroad Bourbon, brewed strong
- 120ml milk
- 30ml bourbon whiskey (optional)
- 15ml vanilla syrup
- Whipped cream, to top
- Ice cubes
- Nutmeg and ground clove, to garnish
The roast for this Backroad Bourbon From £11.95 How to make it
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Brew and cool the chai
Make the concentrate and let it cool if you are serving it iced. Fill the glass with ice.
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Vanilla and bourbon over the ice
Vanilla syrup first, then the bourbon if you are using it.
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Add the chai and the coffee
Pour both in and stir gently to combine.
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Milk, then cream
Frothed milk over the top, then whipped cream, then dust generously with nutmeg, clove and cinnamon.
Why it works
Chai spice and a medium-dark roast are chasing the same notes from opposite directions — cardamom and clove are aromatic and sharp, the roast is deep and sweet. Vanilla sits in the middle and stops them arguing.
Worth knowing
- Oat milk makes it vegan, minus the cream.
- Adjust the bourbon to taste, or leave it out entirely — the drink stands up without it.
- More cardamom if you like it sharper.
The recipe card
Save it, print it, take it to the kitchen.
Everything on this card is written out above as well, so you don’t have to squint at a picture to cook from it.
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