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Cocktail Of The Month: Chai Hot Toddy



  • 4 Chai tea bags
  • 1 vanilla pod, halved and split lengthways
  • 1 cinnamon stick
  • 30g soft brown sugar
  • 1½ tbsp clear honey
  • 300ml milk
  • 135ml dark rum
  • 6 tsp single cream (optional)
  • 6 star anise, to serve

How to mix


  1. Bring 600ml water to the boil in a saucepan.
  2. Add the teabags, vanilla and cinnamon. Stir, turn off the heat, then leave to infuse for 6 mins – Squeeze out the tea bags, then discard.
  3. Add the sugar and honey and stir to dissolve.
  4. Pour the milk into the pan and gently warm through.
  5. Remove from the heat and add the rum. Divide between mugs or heatproof glasses, spoon 1 tsp cream over each, if using, and garnish with star anise.