Hot Spiked Chai

A warming, spicy, boozy sipper from the Botiwalla team

Photo: Molly Milroy| Chai Pani Restaurant Group

Chef Meherwan Irani’s expertise with Indian spices extends past the masala-tinged fish and cumin-and-chile-seasoned lamb burgers he serves at his restaurants around Asheville, Atlanta, and now Charlotte, where the four-time James Beard Award nominee is opening a third iteration of Botiwalla at the new Optimist Hall. This wintertime treat mingles his Spicewalla chai tea blend with rum and North Carolina amaro. 


  • Yield: 1 cocktail

    • 4 oz. equal parts brewed masala chai tea (such as Spicewalla Chai Masala) and hot milk

    • 1½ oz. Amrut Old Port rum

    • 1 barspoon Eda Rhyne Appalachian Fernet

    • ½ oz. honey


  1. Brew black chai tea to listed specifications and add hot milk. Preheat a mug with hot water. Discard water and pour in milky chai tea. Stir in remaining ingredients. Top with grated nutmeg.