Double Masala Chai Punch Bowl

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 12 strong servings!
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Kumquats, optional

6 cups Double-Strength Chai, recipe follows

32 ounces rye whiskey

24 ounces lemon-lime soda, such as 7UP

Double-Strength Chai:

1 tablespoon cloves

1 teaspoon black peppercorns

32 green cardamom pods

Eight 2-inch pieces Indian-style cinnamon bark

4 star anise pods

One 2-inch piece fresh ginger, sliced thinly

5 tablespoons loose leaf black tea

1 1/2 cups dark brown sugar


  1. If you like, make pretty ice cubes by putting a slice of kumquat in each square of a few ice cube trays. Fill with water and freeze. 
  2. Stir together the chilled Double-Strength Chai, rye whiskey and lemon-lime soda. Serve, tumbling in your pretty ice cubes, if using.

Double-Strength Chai:

  1. Combine 8 cups water, the cloves, peppercorns, cardamom pods, cinnamon, star anise and ginger in a large saucepan or pot. Bring to a boil. Reduce heat to a low simmer, cover and let it go for 10 to 15 minutes. 
  2. Bring the pot back up to a boil and add the black tea. Stir, turn off the heat and allow the tea to steep for 3 minutes. Dissolve the brown sugar in the hot tea mixture. Strain, and chill the chai in the fridge.

Cook’s Note

I use the Indian style of cinnamon, not the rolled kind, because it has a gentler flavor.

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