This exotic toddy gets its inspiration from traditional Masala chai—black tea mixed with Indian spices, with an added kick from both the espresso and bourbon. Settle in with a mug around a cozy fire with some good friends.
1 1-inch piece of fresh ginger root, peeled and thinly sliced
4 whole black peppercorns
1 tablespoon loose black tea (or two single-serve black tea bags)
2 tablespoons dark brown sugar
1 cup half-and-half
1 cup hot espresso
3/4 cup bourbon
1. In a small pot, combine water, cinnamon, cardamom, cloves, ginger and peppercorns, and bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and let steep for 10 minutes.
2. After spice mixture has steeped, place pot over high heat and bring to a boil. Remove from heat, add loose tea, cover and allow to steep for another five minutes. Strain through a mesh sieve, discarding solids, and return liquid to pot. Stir in sugar, half and half, coffee and bourbon and heat over low flame until warm. Pour into mugs and serve.