Chai-Spiced Pumpkin Ale

Name: Chai-Spiced Pumpkin Ale
Cook time: 5 min
Yield: 4 servings
Ingredients: 120 ml water for spice infusion; 2 count black tea bags standard black tea bags; 1 count cinnamon stick lightly crushed; 4 count green cardamom pods lightly crushed; 4 count whole cloves whole; 10 g fresh ginger thinly sliced; 30 ml maple syrup for sweetening the spice syrup; 2 g orange peel finely grated, divided; 12 g granulated sugar for rimming the glasses; 2 g ground cinnamon for rimming the glasses; 15 ml orange juice for rimming the glasses; 300 g ice for serving; 710 ml pumpkin ale well chilled; 2 g orange peel finely grated, divided

An inspired home-kitchen drink that steeps chai spices into a small spiced syrup, then combines it with chilled pumpkin ale for a cold, lightly sweet, aromatic beer cocktail-style serve.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

120 ml water for spice infusion
2 count black tea bags standard black tea bags
1 count cinnamon stick lightly crushed
4 count green cardamom pods lightly crushed
4 count whole cloves whole
10 g fresh ginger thinly sliced
30 ml maple syrup for sweetening the spice syrup
2 g orange peel finely grated, divided
12 g granulated sugar for rimming the glasses
2 g ground cinnamon for rimming the glasses
15 ml orange juice for rimming the glasses
300 g ice for serving
710 ml pumpkin ale well chilled
2 g orange peel finely grated, divided

Instructions

In a small saucepan, combine 120 ml water, the black tea bags, cinnamon stick, cardamom pods, cloves, and sliced ginger. Bring just to a simmer over medium heat, then turn off the heat and steep for 5 minutes. The liquid is fragrant and lightly spiced, not bitter.
Strain the spice infusion into a pitcher and stir in 30 ml maple syrup plus 2 g of the orange peel. Let the syrup cool for 5 minutes. The syrup is warm, not hot.
Mix 12 g granulated sugar with 2 g ground cinnamon on a small plate. Moisten the rims of 4 pint glasses with 15 ml orange juice, then dip each rim into the cinnamon sugar. Each glass has a thin, even spiced rim.
Divide 300 g ice among the 4 glasses. Pour the cooled spice syrup evenly into the glasses, then top each one with chilled pumpkin ale, using the full 710 ml total. Foam settles slightly and the drink looks evenly mixed.
Stir each drink gently once or twice, then finish with the remaining 2 g orange peel as a light garnish and serve immediately. The drink is cold, aromatic, and lightly sparkling.