Vegan whisky chai

By Erin Henderson
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I tried a few coconut milks. The best is canned and full fat, for a creamy rich note (the tetra pack kind found in the alternative milk section has a tendency to separate and is a bit thin for this drink). Don’t avoid the pinch of salt!!! Just like baking a cake, a bit of salt really punches up the flavour. 



  • 2 cups full fat coconut milk
  • 60 milliliters whisky, divided equally
  • 3 good quality Chai tea bags
  • 1 large cinnamon stick
  • 4 whole cloves
  • Pinch of salt
  • 1/4 cup maple syrup


  1. Gently bring coconut milk to a simmer in a sauce pan. Once steaming, remove from heat, add tea bags (make sure they’re submerged), spices, salt and syrup. Cover and let steep for ten minutes. Uncover, squeeze tea bags and remove. Stir remaining ingredients and bring back up to gently simmer to warm. Meanwhile heat two mugs and add 30 milliliters whisky to each. When milk mixture is steaming, strain into mugs. Sprinkle ground nutmeg on top and garnish with a fresh cinnamon stick. 


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