Tag Archives: chai

Lookie at what I found – Voyant Chai Liqueur

Voyant Chai Liqueur

So I found my self looking through the aisles of my local liquor store, as I am wont to do. Lo and behold, I found a bottle calling out for me.

“Kate! Kate!”, it cried.

I looked directly at the bottle of Chai liquer and gasped. They had done it. The bastards have done it! Looks like Santa Claus came a little early this year. I plopped me down some moola (around $20 I think) and headed home with my gotten booty (“gotten booty” being the opposite of “ill-gotten Booty, for those of you looking to the annotated version of Accidental Hedonist).

It’s called Voyant, and it’s imported from Holland. I believe it to be the first of its kind, but that’s merely a guess, not a hard fact.

It’s taste? It’s on the sweet side, so know that going in. It’s about half as sweet as Starbucks Chai, but about twice as sweet as traditional chai. It’s also a bit viscous, being a thicker consistency than Kahlua, but still quite good. Their website says the liqueur contains aged Virgin Island Rum, Fresh Dutch Cream, Black Tea from India, Premium Spirits from Holland and a Distinctive Blend of Spices from Asia (let’s call them the mysterious spices). There’s no chemical after taste that you get from time to time with liqueurs. But as I said, it is sweet. It should be treated as a dessert drink.

Speaking of Kahlua, it’s plays quite nicely with coffee liqueur, and also spices up your hot teas quite well.

Chai liqueur. I am one happy cat at the moment.

Technorati Tags: Food and Drink, Chai Liqueur, Voyant, Liqueur

Chai Recipe

I pulled this recipe from Food and Wine, and there’s an error in it. A free shout out from me if any of my readers out there can figure out what the error is.

Masala Chai
Makes about 4 cups

This warming beverage is easy to prepare by steeping spices in hot water and milk before adding black tea. It’s not as milky as the chai often sold at American coffee bars; to make it richer, add more milk and sugar to taste.

4 whole cloves
2 cardamom pods

1 cinnamon stick, broken into pieces
3 cups water

1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper

1/2 cup milk
2 tablespoons granulated sugar

2 tablespoons black tea, such as Darjeeling or Orange Pekoe

1. In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes.

2. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Cover and let steep for 3 minutes. Stir the chai, then strain it into a warmed teapot or directly into teacups.

–Maya Kaimal