The Violet Fern

A Colorful Tale of a Garden in the Making

Tipsy Chai Toddy

4 Comments

Tipsy Chai Toddy



Spice mix:
Dash cinnamon
7-8 cardamom pods
3-4 star anise pods
1 tsp whole cloves
1/2 tsp black peppercorns
8 oz water
(You may substitute 1 Tbsp of loose-leaf Chai for the spice mix)

Tea infuser
1 Tbsp loose-leaf black tea such as English Breakfast


1-2 oz aged rum
1 tsp honey
Lemon juice


Twist of lemon and cinnamon stick for garnish

Combine the spices with water in a small pot. Cover and bring to a boil for a strong decoction. Once boiling, remove cover and lower heat to simmer. Fill tea infuser with loose-leaf black tea and steep in pot for about 4 mins. Remove the tea infuser and simmer for 7 more mins. Strain the spiced decoction into your favorite mug. Add rum (if you haven’t already drank it by now), honey and a squirt of lemon stirring with cinnamon stick. If you want to get fancy, garnish with a lemon twist. Tip back and enjoy!

Single serving

Warm wishes, Christmas cheer, and a merry new year to all.

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Author: Kathy Sturr

Author of the Violet Fern blog, artist, and master gardener.

4 thoughts on “Tipsy Chai Toddy

  1. yum! i'll have to try a cup tonight! love the watercolor too.cheers to a happy holiday! — Allison

  2. sounds yummy!! Merry Christmas…did you get snow…we got a bit last night and this morning so the roads actually had snow and were slick…we are in MA this weekend though

  3. I couldn't resist looking at this recipe! Am going to try tomorrow.Happy holidays

  4. Happy holidays, Kathy. -Jean

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