The first cocktail we ever loved together was an espresso martini at The Drake hotel on Queen West. We started making them at home and perfecting our recipe with tips we picked up from our honeymoon in Italy. We came across this chai tea version and have been making them in the fall/winter months when we want something a bit more warm and smooth. These go down way too easy!

INGREDIENTS HONEY CHAI SYRUP

• 1/2 cup honey
• 4 bags/loose leaf chai tea
• 1 teaspoon vanilla extract
• vanilla sugar, for rim (optional, see below)

MARTINI

• 1 1/2 ounces vodka
• 1 1/2 ounces Kahlúa
• 1 oz espresso
• 1 oz canned coconut milk
• 1 oz honey chai syrup
• grated nutmeg and star anise, for serving

DIRECTIONS

1. To make the chai honey syrup. In a medium pot, bring 1/2 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep for 10 minutes. Remove the tea bags and add the honey. Bring to a boil over high heat. Simmer on medium high heat 3-5 minutes being careful not to overcook, then remove from the heat. Stir in the vanilla. Let cool.
2. If desired, rim your glass with vanilla or cinnamon sugar.
3. In a cocktail shaker, combine chai syrup, vodka, Kahlua, espresso, and coconut milk. Add ice and shake vigorously for 1 minute. Strain into the prepared glass. Don’t be an a$$, chill your glass! Garnish with grated nutmeg and star anise, if desired. 
4. VANILLA SUGAR RIM: scrape the seeds from 1 whole vanilla pod and incorporate with granulated sugar. Rim the glass with coconut milk and vanilla sugar.

NOTES:

1. It’s important to use very strong chai tea. We get the classic blended chai from Say Tea on Bloor W.
2. Always use freshly brewed espresso – we use ours still a bit warm
3. Shake your espresso martini with 1 large cube of ice – too much ice will dilute the oils and you won’t get a good froth
4. You can indeed use good quality decaf espresso!
5. Shake your can of coconut milk well before use.