In a small saucepan, bring 1 cup of water to a boil. Add the chai tea bag and let it steep for 5 minutes. If using loose-leaf chai, strain after steeping. Stir in honey (or maple syrup), ground cinnamon, and vanilla extract. Let the syrup cool to room temperature, then refrigerate for at least 30 minutes.
Mix the Mocktini
2 Fill a cocktail shaker (or a mason jar with a lid) with ice. Add strong brewed black tea, chai syrup, vanilla creamer, cinnamon syrup (if using), and coconut milk. Shake well for about 15 seconds until frothy.
Serve and Garnish
3 Strain the mixture into a chilled martini glass. Lightly dust the top with ground cinnamon. Garnish with a cinnamon stick and a star anise for an elegant touch.
Note
Storage Tip: Chai syrup can be stored in an airtight container in the refrigerator for up to 1 week.
Dairy-Free Option: Use oat milk or coconut cream instead of vanilla coffee creamer.
Sweeter Variation: Add an extra drizzle of maple syrup before shaking.
Iced Version: Serve over crushed ice instead of shaking.
Keywords:
Non-alcoholic martini, chai mocktail, cozy drink, holiday beverage, cinnamon-infused