Chai Moscow Mule and Burnt Cinnamon

This fall-inspired Chai Moscow Mule and Burnt Cinnamon cocktail is easy to make by swapping out your traditional lime and adding chai concentrate. The burnt cinnamon adds a smoky spice to the finish, reminiscent of a cool autumn night by the fire.

We're no stranger to a seasonal cocktail but this one reigns supreme. Everything about it screams fall but the icing on the fall cake? That burnt cinnamon! Topping off this chai Moscow mule cocktail with a fiery cinnamon stick? Ok- where do we sign?

The Moscow Mule is a cocktail traditionally made with vodka, ginger beer, and fresh lime. They are fizzy (thanks to the ginger beer), light, and suited to a summer day. They are usually served in a copper mug (like in the pictures) in order to keep them icy cold, since copper is good at conducting heat. Plus, who doesn't want to use a cool drinking vessel for their cool drink?

This Chai Moscow Mule and Burnt Cinnamon is a breeze to make. With only a handful of ingredients, you will feel like a mixologist in no time. You can make your own chai concentrate, or you can buy the chai concentrate in your local supermarket (like we did -because we wanted a drink ASAP).

• Chai concentrate Store-bought or homemade
• Vodka Choose a higher-quality vodka
• Ginger beer Not ginger ale. You can find this in well-stocked supermarkets or liquor stores
• Cinnamon sticks Choose one that is smooth and not too thick
• Ice Large ice cubes are best, so they don't melt too fast and water down your drink
• Ground cinnamonstar anise, or whole cloves for additional garnishing Optional

See recipe card for quantities.

How to add the burnt cinnamon garnish

The burnt cinnamon stick takes this drink to another level. The smoky, sweet aroma from the burnt cinnamon is meant to hit the nose as you drink it. You can keep it lit if you would like, but it will start to add ash to your drink, and you don't want to be drinking a fireplace.

Light it away from the alcohol to avoid singeing your eyebrows and a subsequent trip to the ER. It's best to extinguish the stick in the drink as soon as you light it. Bonus- use it as a stirrer!

Expert Tip

Keep your glass, ginger beer, and chai concentrate cold, and remove them from the fridge before preparing the drink. Opt for larger ice cubes to prevent a watered-down cocktail.

Swaps

We love this chai Moscow mule the way it is, but feel free to mix it up.

• Spicy Try adding a little ground cayenne pepper to finish the cocktail for a spicy cinnamon kick!
• Flavored ice cubes Want to impress your guests? Try infusing your ice with whole cloves or star anise. When filling your ice cube tray, drop the whole spices in the cavities (until submerged) and allow them to freeze fully. When you are ready to prepare the cocktail, drop your ice cubes in. As the ice cubes melt, they will infuse the cocktail with even more chai flavor.
• Kid-friendly/non-alcoholic If you have a small human hanging out with you or if you are skipping the alcohol, omit it. Add a little more chai concentrate or ginger beer to taste.
• Adjust to your taste Feel free to add more ginger beer, vodka, or chai to your liking. The amount you add will also depend on the size of the glass you are using.

Kitchen questions

Why is a Moscow mule served in a copper cup?

Copper is good at conducting heat, so when an icy cold drink is served in it, it keeps it cold much longer.

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Ingredients

Makes 1

• 2 oz vodka
• 1½ oz chai concentrate (store-bought or homemade)
• 3 oz ginger beer (not ginger ale)
• cinnamon stick for garnish
• ground cinnamon, whole cloves, star anise for garnish (optional)
• ice cubes

Equipment

• copper mugs or 8-10 ounce glass tumblers
• match, kitchen torch or lighter

Method

1. Fill an 8 or 10 oz glass or copper mug with ice.

2. Add the vodka, ginger beer, and chai concentrate. Stir to mix.

3. Using a lighter, light one end of the cinnamon stick until it starts to smoke. Garnish the cocktail with burnt cinnamon and additional spices, if using.