Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chai-spiced vodka recipe

13 ratings

Cloves, vanilla, cardamom and an array of other spices all star in this fragrant vodka that's perfect for gifting this festive season See method

Serves 4 x 250ml bottles
5 mins plus 1 week infusing
74 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

900ml vodka (from a 1ltr bottle)
150g caster sugar
8 cardamom pods, plus extra to gift
10 black peppercorns
6 whole cloves
1 cinnamon stick, plus extra to gift
1 vanilla pod, halved lengthways
4cm piece ginger, thinly sliced

Each serving contains

Energy
310kj
74kcal 4%
Fat
0g 0%
Saturates
0g 0%
Sugars
4g 4%
Salt
0g 0%

of the reference intake
Carbohydrate 4g Protein 0.1g Fibre 0.2g

Method

Pour out 100ml vodka, keeping 900ml in the bottle, then use a funnel to pour the sugar into the bottle. Put on the lid and shake vigorously.
Lightly crush the cardamom pods with a rolling pin or the side of a knife and add to the bottle with the remaining ingredients. Put the lid back on the bottle; leave in a dark place to infuse for 3 days, shaking daily to help dissolve the sugar.
After 3 days, pour everything though a sieve into a jug, remove the ginger, then return the other spices to the bottle with the vodka. Leave for another 4 days in a dark place, shaking each day as before. 4 After a week the sugar should be dissolved and the vodka fragrant. Pour into a jug through a muslin- lined sieve to remove the spices; discard these. Decant the flavoured vodka back into its bottle to store until ready to give, or divide between smaller sterilised* gifting bottles. Add 3 extra cardamom pods (not crushed) and a cinnamon stick to each bottle just before gifting.

Get ahead:
Once the spices have been removed it will keep for at least a year, so make as early as you like.

See more Christmas edible gift ideas

*To sterilise the bottles, wash with hot, soapy water and rinse. Dry in the oven for 25 mins at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.