Frozen Chai Martini

Can we take a moment and appreciate this Frozen Chai Martini, “Chaitini” or “Mocktini” if you will? If its getting warm where you live, then you need to make this asap! It is fragrant with spices like cardamom and cinnamon and aromatic with ginger. The perfect non-alcoholic beverage to pre-game with keeps you alert thanks to the tea and with no need for dairy.

Why Chai Martini (Chaitini)?

I love chai and all things chai-infused so when I saw Kendall Jenner make Chaitini on her TikTok, I just knew I had to do a mocktail version, although this one isn’t trying to be an alcoholic drink. It’s just a fun drink to have.

What you’ll need to make Vegan Frozen Chai Martini

Base Ingredients for Frozen Chai Martini

• 2 cups Water (480 ml)
• 2-3 tsp Loose tea leaves black tea
• 1/2 cup oat/soy milk 160 ml
• Brown sugar to taste

Whole Spices

• 4-5 Whole green cardamom
• 2-3 Black peppercorns
• 4-5 Whole cloves
• 1 stick Cinnamon

Aromatics

• 1 inch Ginger

Optional:

• If you want to make this drink taste like a mocktail then add a couple shots of NA tequila or seedlip
• If you want to make this drink alcoholic then add 2 ounces of tequila or 2 ounces of Vodka

Ingredients and subs:

Vegan milk : I prefer soy milk or oat milk for this. You can also use almond milk.

Black tea: You can sub the loose leaves with chai tea-bags

Whole Spices : Cardamom, cloves, cinnamon, star anise, black pepper. You can choose to not use whichever spice is not available to you from this list. Sometimes I just add cardamom and it’s delicious.

Aromatics : This is where the recipe takes to the next level. Lemongrass and Ginger. These two bad boys here make this Vegan Chai extremely fragrant and delicious. The flavor punch! You can skip these if it ain’t available.

How to make Frozen Chai Martini?

For this recipe, we are making a Masala Chai without the milk and adding the milk later when blending to make the frozen drink. This Chaitini is all about those spices and good quality black tea leaves. Drop into your local Indian store.

Steps to make the chai first:

• Start by crushing your whole spices in a mortar and pestle.
• Then add the sliced ginger to the mortar and crush that as well.
• Add the spices and aromatics to a pan with water in it and bring to a boil.
• Once it starts boiling, add the tea leaves and bring down the heat.
• Let it get to the strength of infusion you want, and turn off the heat.

Make the Chai ice cubes:

• Let the chai cool down completely and then pour it into an ice-cube tray and let it set.
• Once you are ready to make the frozen chaitini, take out the ice and add it to a blender.
• Pour 1/2 cup of soy/oat milk into the blender as well and blend it.
• Ideally, you should have an icy blend.
• Pour it into martini glasses.
• Garnish with a dust of cinnamon and cinnamon sticks. Enjoy!
• Serve with snacks like Pazham Pori , Samosas or Aloo Tikki !

Let me knowhow it was!

Other mocktail recipes you might like:

• Kumquat Cardamim Whisper
• Sleepy Girl Mocktail with Cherry Juice or Kiwi
• Pear Vanilla Mocktail: Pearadise Vanilla Bliss
• Grapefruit Sage Mocktail – Ruby Sage Sparkler
• Smoky Coconut Jalapeño Mockerita – Mocktail
• Raspberry Ginger Rosemary Mocktail
• Watermelon Mocktail Spritz – Summer Drink

Frozen Chai-tini – Vegan

Ingredients1x2x3x

• 2 cups Water 480 ml
• 2-3 tsp Loose tea leaves black tea
• ½ cup soy milk or oat milk 160 ml
• Brown sugar to taste

Whole Spices and Aromatics

• 4-5 Whole green cardamom
• 2-3 Black peppercorns
• 4-5 Whole cloves
• 1 stick Cinnamon
• 1 inch Ginger

Optional

• If you want to make this drink taste like a mocktail then add a couple shots of NA tequila or seedlip
• If you want to make this drink alcoholic then add 2 ounces of tequila or 2 ounces of Vodka

Instructions

Making the chai:

• Start by crushing your whole spices in a mortar and pestle.
• Then add the sliced ginger to the mortar and crush that as well.
• Add the spices and aromatics to a pan with water in it and bring to a boil.
• Once it starts boiling, add the tea leaves and bring down the heat.
• Let it get to the strength of infusion you want, and turn off the heat.
• Let the chai cool down completely and then pour it into an ice-cube tray and let it set.

Making the Frozen Chai-tinis:

• Once you are ready to make the frozen chaitini, take out the ice and add it to a blender.
• Pour ½ cup of soy/oat milk into the blender as well and blend it. Ideally, you should have an icy blend.
• Pour it into 2 martini glasses.
• Garnish with a dust of cinnamon and cinnamon sticks. Enjoy!

Mushroom Masala with a creamy silken tofu base – made with oven-grilled Masala Mushrooms cooked in savory creamy silken tofu and tomato sauce

Mushroom Masala is an all-time favorite and the best crowd-pleaser at a dinner party. Anyone who loves mushrooms will love mushrooms in a creamy sauce made with tomatoes, onions, aromatics, and spices. This recipe makes the creamy sauce 10x creamier with the addition of silken tofu sauce as a base along with the tomato-onion sauce. You can savor this dish with rice, roti, onion naan, or other Indian bread varieties.

Mushroom Masala With Silken Tofu Cream follows the traditional gravy recipe but instead of cream, I have used blended Silken Tofu as it has a smooth texture and neutral flavor. It can mimic the creaminess of dairy without the saturated fat, making it a healthier alternative. Additionally, silken tofu is rich in protein and can work well in both sweet and savory dishes, offering versatility in cooking. The key to this delicious dish is making the creamy tomato and silken tofu gravy base , marinade and grilled mushrooms .

Tomato Onion Gravy

Indian gravies typically consist of a blend of ingredients that contribute to the rich and flavorful base. To help you understand the concept of a gravy, the following ingredients are typically the must haves in the sauce/gravy:

1. Onions: Often sautéed or caramelized to provide sweetness and depth.
2. Tomatoes: Either fresh or in the form of puree, adds acidity and thickness.
3. Ginger and Garlic: Enhances the overall flavor and aroma.
4. Spices: Spices like cumin, coriander, turmeric, garam masala, and more are used to create the distinct tastes
5. Chilies: Green chilies for heat or red chili powder for color and spiciness
6. Cashews or Cream: To add richness and creaminess to the gravy (In this recipe we are using silken tofu to bring in the creamy texture)
7. Soy Yogurt: Make sure to let it sit in a cheesecloth to draw out extra moisture, making it thick. This yogurt adds a tangy flavor and helps tenderize protein or vegetables. (There are a variety of plant-based yogurts that you can use)

With a simple gravy base like this, you can variate protein and vegetables to create different dishes like – Vegan Chicken Curry , Lentil Tofu Masala , or Vegan Mattar Paneer with Tofu .

Marinade for the Oven-Grilled Mushrooms

• Chop or shred the mushrooms uniformly.
• In a bowl, combine 400g mushrooms, 8 tbsp thick plant-based yogurt, 1/4 tsp turmeric, 1 tsp Garam Masala, 1 tsp Kashmiri red chili powder, 1 tsp chaat masala, 3 tsp ginger-garlic paste, 1 tsp ajwain, 1 tsp lemon juice, and salt.
• Coat the mushrooms well and marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.
• Before grilling, add 2 tbsp oil to the marinated mushrooms for extra flavor.
• Grill or Bake: Grill with 1 tbsp oil on a cast-iron or bake until golden-brown for a perfect finish.

Fire-Grilled/Oven-Grilled Mushrooms

Grilling mushrooms before adding them to a masala base can enhance the overall flavor and texture of the dish. This step helps evaporate moisture from the mushrooms, intensifying their natural umami taste. It also imparts a smoky and slightly caramelized flavor, adding depth to the curry. Additionally, the grilling process can give the mushrooms a firmer texture, preventing them from becoming overly soft when cooked in the masala base.

Ingredients and Substitutes

For Marination:

• Mushrooms (Preferred: Oyster Mushrooms, button mushrooms)
• Thick yogurt or hung yogurt (plant-based)
• Ground turmeric
• Garam Masala
• Kashmiri red chili powder (or Deghi mirch, or any red chili powder)
• Chaat masala powder
• Ginger Garlic Paste (or garlic cloves and ginger, crushed/minced)
• Ajwain or carom seeds
• Lemon juice
• Oil for coating
• Oil for grilling on cast iron or to grease the pan if baking in the oven
• Salt to taste

Substitutes for Marination: For Kashmiri red chili powder: Substitute with any other ground red chili powder.

For Mushroom Masala Sauce:

• Neutral oil
• Medium onions, finely chopped
• Ginger garlic paste (or garlic cloves and ginger, crushed/minced)
• Red tomatoes, pureed (Substitute with tomato puree)
• Ground turmeric
• Kashmiri red chili powder (or any other ground red chili powder)
• Ground cumin
• Ground coriander seeds
• Garam Masala

Substitutes for Mushroom Masala Sauce: For tomato puree: Use canned tomato puree if fresh tomatoes are unavailable.

High Protein “Cream”:

• Silken tofu
• Water

Garnish:

• Kasuri methi/dried fenugreek leaves
• Cilantro leaves, chopped for garnish

Method: How to make Mushroom Masala With Silken Tofu Cream

Marinade and Grill Mushrooms:

1. Chop the mushrooms in your preferred style.

• Combine all marination ingredients in a large mixing bowl.

• Mushrooms, hung yogurt (plant-based), ground turmeric, Garam Masala, Kashmiri red chili powder, chaat masala powder, Ginger Garlic Paste, ajwain or carom seeds, lemon juice and oil.

1. Add mushrooms to the bowl, coating them with the yogurt marinade. Allow them to marinate for 30 minutes.

• Heat oil in a cast-iron skillet. Roast the marinated mushrooms on medium to medium-high heat, pressing them down with a spatula or heavy pan. Flip when one side is well-charred and repeat for the other side.
• Alternatively, bake in the oven at 200°C for 45 minutes (monitor to prevent burning).

Silken Tofu Cream:

• Blend silken tofu and water until you achieve a smooth, cream-like mixture. Set aside.

Tomato Gravy:

1. Heat oil in a large pan. Add onions and cook for 3 to 4 minutes until translucent. Add little bit of salt for seasoning.

1. Add aromatics: green chili, ginger-garlic paste or minced ginger and garlic. Sauté for 30 seconds.

1. Introduce ground spices: turmeric, red chili powder, ground cumin, ground coriander seeds.

1. Add tomato puree and garam masala. Cook on medium-low heat for a few minutes until tomatoes are cooked.

1. Add the charred mushrooms, mix well, and incorporate the “silken tofu cream.”

1. Turn off the heat, stir in dried fenugreek leaves (Kasuri methi), and garnish with chopped coriander/cilantro.

Check out my other Curry recipes from the blog:

• Vegan Chicken Curry
• Best Chana Masala
• Creamy Lentil Tofu Masala
• Mushroom Masala – Restaurant Style
• Easy Chana Masala – Chickpea
• Vegan Malai Kofta
• Vegan Palak Paneer (Tofu)

Mushroom Masala With Silken Tofu Cream

Ingredients1x2x3x

For Marination

• 400 g Mushroom Prefered: Oyster Mushrooms
• 8 tbsp Soy yogurt plant-based greek yogurt or hung yogurt
• ¼ tsp Ground Turmeric
• 1 tsp Garam Masala
• 1 tsp Red Chili Powder Kashmiri red chili powder or Deghi mirch or any red chili powder
• 1 tsp Chaat masala sub with Kala namak
• 3 tsp Ginger + Garlic Paste or 4 garlic cloves and 1 inch ginger – crushed/minced
• 1 teaspoon Carom seeds Ajwain
• 1 teaspoon Lemon juice
• 2 tablespoons oil for coating
• 1 tablespoon Oil for grilling on cast iron or to to grease the pan if baking in the oven
• salt to taste

For the Mushroom Masala sauce:

• 2 tbsp Neutral oil
• 2 Onions medium, finely chopped
• 1 tbsp ginger garlic paste or 4 garlic cloves and ½ inch ginger – crushed/minced
• 2 Red tomatoes (Pureed) sub with 1 cup canned tomato puree
• 1 tsp Turmeric ground
• ½ to 1 tbsp Red Chili Powder Kashmiri red chili powder or any other ground red chili powder
• 1 tsp Cumin Ground
• 1 tsp Coriander seeds Ground
• 1 tsp Garam Masala Powder

High protein “cream”:

• ½-¾ block Silken tofu 300 g
• 3-4 tablespoon water

Garnish:

• 1 tbsp Kasuri methi Dried fenugreek leaves (optional)
• Few cilantro leaves chopped

Instructions

Marinade and Grill Mushrooms:

• Chop the mushrooms in your preferred style. I like to tear the oyster mushrooms apart and slice the cremini mushrooms in quarters; any smaller than that, I like to leave them whole.
• Combine all marination ingredients in a large mixing bowl, excluding oil for grilling/baking.
• Add mushrooms to the bowl, coating them with the yogurt marinade. Allow them to marinate for 30 minutes.
• Heat oil in a cast-iron skillet. Roast the marinated mushrooms on medium to medium-high heat, pressing them down with a spatula or heavy pan.
• Flip when one side is well-charred and repeat for the other side.
• Alternatively, bake in the oven at 200°C for 45 minutes (monitor to prevent burning).

Silken Tofu Cream:

• Blend silken tofu and water until you achieve a smooth, cream-like mixture. Set aside.

For the Mushroom Masala sauce with Silken Tofu

• Heat oil in a large pan. Add onions and cook for 3 to 4 minutes until translucent.
• Add aromatics: green chili, ginger-garlic paste or minced ginger and garlic. Sauté for 30 seconds.
• Introduce ground spices: turmeric, red chili powder, ground cumin, ground coriander seeds.
• Add tomato puree and garam masala. Cook on medium-low heat for a few minutes until tomatoes are cooked.
• Add the charred mushrooms, mix well, and incorporate the “silken tofu cream.”
• Turn off the heat, stir in dried fenugreek leaves (Kasuri methi), and garnish with chopped coriander/cilantro.

Nutrition

Make this simple Vegan Punjabi Kadhi using plant-based yogurt, a savory gram flour-based curry with crispy onion fritters; sure to leave you smacking your lips and wanting more !

Kadhi is the creamier cousin of a curry-based dish – yogurt-based curry or soup that is thickened with gram flour (besan) and seasoned with spices such as turmeric, mustard seeds, coriander seeds, and topped with fritters. Kadhi is a popular dish in Indian cuisine, especially in the northern regions called Vegan Punjabi Kadhi . It is often enjoyed during the summers due to the yogurt , for its cooling properties that can help us cool down in the hot weather. And, of course, it is tangy and refreshing.

Kadhi, or karhi, consists of a thick gravy or soup made with gram flour and yogurt, and often contains fritters called pakora, which are coated in gram flour batter, deep fried and soaked in the kadhi. This dish is often paired with cooked rice or roti. The main ingredient that gives kadhi its tangy flavor is sour curd. This tanginess of Vegan Punjabi Kadhi intensifies when cooked together with other spices.

Two Key Components of a Classic Vegan Punjabi Kadhi dish:

Pakodas or fritters

Pakoras or fritters made from a savory, spicy batter, and a velvety gram flour paste coated with aromatic spices. The sauce is used to submerge the pakoras, allowing them to absorb its flavorful goodness and improve both their texture and flavor. The pakodas are then either deep-fried or air fried/baked till crispy golden brown. Check out my Potato-Onion Fritters (Aloo Pyaz Pakoda) recipe to know how to make these fritters.

To further intensify the tangy flavor, some kadhi recipes call for adding ingredients like tamarind pulp, dry mango powder (amchur), or lemon juice. These ingredients balance the richness of the yogurt and give depth of flavor by providing acidity and tanginess to the dish.

A wide range of seasonal vegetables can be added to kadhi, making it a flexible dish that can be made to suit your personal preferences and availability. You can add these veggies to the Vegan Punjabi Kadhi raw, or you can sauté them briefly before combining them with the yogurt and besan mixture. They offer texture, color, and flavor changes to the food in addition to increasing its nutritional worth. Using seasonal veggies also guarantees availability and freshness while delivering a flavorful and satisfying dinner.

Some commonly used vegetablesto make the fritters or additions to the Kadhi:

1. Okra
2. Eggplant
3. Potatoes
4. Cauliflower
5. Bell peppers
6. Spinach
7. Tomatoes
8. Onions
9. Drumsticks (moringa pods)
10. Fenugreek leaves

The Kadhi:

This sauce forms the base of the dish and contributes significantly to its flavor and texture. Yogurt is usually blended with gram flour (besan) and water to create a smooth consistency for the sauce. Then, depending on regional differences and personal preferences, this mixture is seasoned with a variety of spices such curry leaves, fenugreek seeds, mustard seeds, turmeric, and cumin. After that, the yogurt-based sauce is slowly cooked until it thickens, giving the flavors time to combine and take on a rich, sour flavor. Stirring the sauce frequently is essential to avoiding lumps and guaranteeing a smooth consistency. This stage of the recipe for Vegan Punjabi Kadhi lays the groundwork for the delicious kadhi, which goes well with roti or rice.

Ingredients and Substitutes for Vegan Punjabi Kadhi

Ingredients:

Yogurt Mix:

• Sour soy yogurt (or any other plant-based alternative)
• Water
• Chickpea flour or gram flour or Besan
• Ground turmeric powder
• Salt
• Coriander seeds (crushed)
• Red chili powder (optional)

Onion Bhaji/Pakoda:

• Red onions
• Chickpea flour or gram flour or Besan
• Carom seeds or Ajwain (crushed)
• Salt
• Oil for frying

Kadhi:

• Oil
• Cumin seeds
• Coriander seeds (crushed)
• Onion
• Green chilies (optional)
• Hing (Asafoetida)

Garnish:

• Fresh cilantro/coriander leaves

Final Tempering:

• Oil
• Fenugreek seeds
• Cumin seeds
• Asafoetida
• Coriander seeds (crushed)
• Kashmiri red chili powder

Substitutes:

• Sour soy yogurt: Any other plant-based yogurt such as almond or coconut yogurt.
• Chickpea flour or gram flour or Besan: Any of these can be used interchangeably.
• Carom seeds or Ajwain: Can be omitted if not available, or substituted with cumin seeds.
• Green chilies: Can be omitted if required.
• Asafoetida (Hing): This can be omitted if not available, but it adds a distinctive umami flavor.
• Kashmiri red chili powder: Can be substituted with regular chili powder, but adjust quantity for desired spiciness.

Method to make Vegan Punjabi Kadhi with fritters

Make the Bhajis:

• Suggestion : You start this process but fry the onion bhajis at the very end after the Kadhi is made.
• Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
• Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
• Heat oil in a deep frying pot.
• Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
• Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
• Once they are brown, take them out and let them drain on paper towels. Let them get crispy, and only then add them to the kadhi.

Making the Kadhi:

• Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps. Then add the water and whisk that in. This method ensures the least amount of lumps. Then, set it aside.

• In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.

• Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.

• Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil. Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.

Tempering for the Vegan Punjabi Kadhi and serve:

• Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
• Stir in red chili powder and asafoetida.
• Fry for a few seconds and switch off the heat/flame.
• Stir and immediately pour this tempering into the kadhi.
• Before serving, garnish with corriander, add the Bhajis/Pakodas and serve hot with roti , naan or basmati rice !

Some expert tips for making Vegan Punjabi Kadhi:

1. Use Sour Yogurt : For the best flavor, use sour yogurt or yogurt that has been sitting for a while. The tanginess of the yogurt adds depth to the kadhi/
2. Whisk Thoroughly : Make sure to whisk the yogurt and besan mixture thoroughly to avoid lumps. A smooth mixture ensures a creamy kadhi.
3. Tempering : Pay attention to the tempering (tadka) process. Heating the spices in oil releases their flavors, enhancing the overall taste of the kadhi.
4. Low Heat : Cook the kadhi on low to medium heat to prevent it from curdling. Stir occasionally to ensure it cooks evenly.

Check out my other yogurt-based recipes:

1. Vegan Dahi Vada
2. Vegan Yogurt Raita
3. Buttermilk or Chaas – perfect summer-time drink
4. Mango Lassi

Vegan Punjabi Kadhi – Yogurt Gravy with Fritter

Ingredients1x2x3x

For Yogurt mix:

• 1 cup sour soy yogurt or any other plant-based alternative
• 2 cups water
• ⅓ cup Chickpea flour or gram flour or Besan
• ½ teaspoon ground turmeric powder
• salt to taste
• 1 ½ tablespoon Coriander seeds crushed
• ½ teaspoon Red chili powder optional

For onion bhaji/pakoda

• 2-3 Red onions
• 3-4 tablespoon Chickpea flour or gram flour or besan
• ½ teaspoon Carom seeds or Ajwain crushed between your palms
• Salt to taste
• Oil for frying

For kadhi:

• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 teaspoon coriander seeds crushed
• 1 Onion medium sized sliced thin
• 2 green chilies sliced optional
• 1 teaspoon Hing/Asofoetida

For final tempering:

• 1 tablespoon Oil
• ½ teaspoons Fenugreek seeds
• 1 teaspoon Cumin seeds
• ½ teaspoon Asafoetida
• 1 teaspoon Coriander seeds crushed
• 1 tsp Kashmiri red chili powder

Garnish

• 1/4 cup Fresh cilantro/coriander leaves

Instructions

Make the Bhajis:

• I suggest you start this process but fry the onion bhajis at the very end after the Kadhi is made.
• Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
• Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
• Heat oil in a deep frying pot.
• Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
• Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
• Once they are brown, take them out and let them drain on paper towels.

Making the Kadhi:

• Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps.
• Then add the water and whisk that in. THis method ensures the least amount of lumps. Then, set it aside.
• In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.
• Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.
• Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil.
• Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.

Tempering and Serve

• Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
• Stir in red chili powder and asafoetida.
• Fry for a few seconds and switch off the heat/flame.
• Stir and immediately pour this tempering into the kadhi.
• Before serving, add the Bhajis/Pakodas and serve hot with roti, naan or basmati rice!

Nutrition

Frozen Chai-tini - Vegan

Ingredients1x2x3x

• 2 cups Water 480 ml
• 2-3 tsp Loose tea leaves black tea
• ½ cup soy milk or oat milk 160 ml
• Brown sugar to taste

Whole Spices and Aromatics

• 4-5 Whole green cardamom
• 2-3 Black peppercorns
• 4-5 Whole cloves
• 1 stick Cinnamon
• 1 inch Ginger

Optional

• If you want to make this drink taste like a mocktail then add a couple shots of NA tequila or seedlip
• If you want to make this drink alcoholic then add 2 ounces of tequila or 2 ounces of Vodka

Instructions

Making the chai:

• Start by crushing your whole spices in a mortar and pestle.
• Then add the sliced ginger to the mortar and crush that as well.
• Add the spices and aromatics to a pan with water in it and bring to a boil.
• Once it starts boiling, add the tea leaves and bring down the heat.
• Let it get to the strength of infusion you want, and turn off the heat.
• Let the chai cool down completely and then pour it into an ice-cube tray and let it set.

Making the Frozen Chai-tinis:

• Once you are ready to make the frozen chaitini, take out the ice and add it to a blender.
• Pour ½ cup of soy/oat milk into the blender as well and blend it. Ideally, you should have an icy blend.
• Pour it into 2 martini glasses.
• Garnish with a dust of cinnamon and cinnamon sticks. Enjoy!