Chai Spiced White Russian

1.5 ounces Hangar 1 Straight Vodka 2 Chai tea bags OR Chai Spice Blend 1 ounce coffee liqueur 1 cup whole milk or Half-and-Half Cinnamon, cinnamon sticks, and star anise for garnish

Pour 1 1/2 oz. of our Hangar 1 Straight Vodka and 1 oz. of the coffee liqueur into a shaker filled with ice. Shake to blend.

Strain into a rocks glass filled with ice, then add 2 oz. of your Chai-infused dairy*.
If you choose to use a garnish, cinnamon sticks, coffee beans and star anise are all good choices.

{Whether you prefer your White Russians with cream, half-and-half or milk is very much a personal choice. In designing this recipe, we tried several variations of the dairy with the Chai flavors. You can either use the whole spices to infuse, or you can use Chai tea for a more robust, slightly bitter flavor that works really nicely, too.

To infuse using the Chai spices, choose your dairy (they all work fine, though heavy cream takes longer to infuse than milk or half-and-half).
To one cup of your dairy, add the following: - one cinnamon stick - 10 whole cloves - 1 one-inch piece of fresh ginger, peeled and thinly sliced - 1 tsp. black peppercorns, lightly crushed - 1/2 tsp. cardamom seeds, lightly crushed Allow the blend to steep for a minimum of 12 hours, refrigerated. When ready to use, remove spices from dairy using a fine-meshed strainer or sieve.

To infuse using Chai tea, add two Chai teabags to one cup of dairy, and allow to steep, refrigerated, for at least six hours. When ready to use, remove tea bags, and enjoy!}