1 cup unsweetened almond milk (or other plant-based milk)

4 black tea bags (or chai tea bags)

2 teaspoons chai spice mix

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1–2 cinnamon sticks (optional)

1/4 cup filtered water

2 tablespoons organic brown sugar

1 teaspoon instant coffee or espresso powder

1 (7.4 oz) can dairy-free condensed milk

2 ounces chai maple syrup

2 ounces freshly brewed espresso, cooled

2 ounces Kahlua substitute

2 ounces Ritual Zero Proof Rum Alternative (optional)

1 teaspoon molasses

Coconut whipped cream (optional garnish)

Cinnamon sugar for rims (optional)

Star anise and cinnamon sticks for garnish (optional)

Cook Mode Prevent your screen from going dark

In a saucepan, warm almond milk over medium heat. Add tea bags and chai spice mix; steep 5-7 minutes.
Remove tea bags; stir in maple syrup, vanilla, and cinnamon sticks (if using). Simmer 3-5 minutes until slightly thickened. Cool.
For Kahlua substitute: In a small saucepan, combine water, brown sugar, espresso powder, and dairy-free condensed milk. Heat over low until sugar dissolves. Cool.
In a shaker, combine chai maple syrup, espresso, Kahlua substitute, Ritual Zero Proof Rum Alternative (if using), and molasses. Add ice.
Shake vigorously for 20 seconds until chilled.
Strain into a chilled martini glass.
Optional: Rim glass with cinnamon sugar, top with coconut whipped cream, and garnish with cinnamon stick or star anise.

Use decaf espresso for a caffeine-free version.

Experiment with different plant-based milks for varied flavor and creaminess.

For extra spice, add a pinch of cayenne or ginger juice.

Make syrups ahead of time and store in fridge for up to 1 week.

To make alcoholic, substitute vodka or rum for the zero-proof rum alternative.