Mai Tai Chi
“I like the way the chai syrup makes this a more exotic drink while still honoring the classic,” says Marco Dionysos. Topping the cocktail with a pinch of cinnamon highlights the spice in the chai. Leftover syrup can be used to pump up the flavor of regular iced tea or stirred into warm milk. Slideshow: Delicious Rum Cocktails
In a small saucepan, bring 6 ounces water to a boil. Remove from the heat, add 2 chai tea bags and let steep for 5 minutes. Discard the tea bags. Stir 1/4 cup sugar into the tea until dissolved. Transfer the syrup to a jar and let cool. Refrigerate for up to 2 weeks. Makes about 7 ounces.