Masala Chai Pear Toddy

The warming flavors of cinnamon, ginger, pepper, clove, and cardamom combine with pear's floral sweetness in this shrub-based mocktail.

By Camille Berry | Experience Life

With their anti-inflammatory and antioxidant properties, the spices in this tea-based toddy make it well suited for a chilly evening or for immune support at the first signs of a cold. For a bolder chai taste, brew the tea for a few extra minutes.

Please note, this mocktail features a pear shrub (also known as a drinking vinegar) that adds a bright, tangy depth of flavor. The shrub requires a four-day fermentation period, so be sure to plan ahead.

Makes 1 serving
Prep Time 10 minutes
Cook Time 0 minutes

Ingredients

8 oz. cold water
1 unsweetened masala chai tea bag
½-inch vanilla bean
1 tsp. honey
2 oz. pear shrub (prepared four days in advance )
Cinnamon stick, for garnish

Directions

STEP 1

Make the pear shrub at least four days in advance, as it requires time to ferment.

STEP 2

To prepare the mocktail: In a small saucepan, bring the water to a boil.

STEP 3

Add the tea bag and vanilla bean, reduce the heat to a simmer, and allow the tea to brew for five minutes. Cool slightly, then stir in the honey and strain.

STEP 4

Stir in the pear shrub.

STEP 5

Pour into a mug and garnish with a cinnamon stick.

STEP 6

Optional spirit: Spiced rum.

Photographer: Terry Brennan.

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