The Chai Spiced Mule is a warm-spice twist on the classic mule — Extra Spicy Ginger Beer Syrup carries the heat, strong brewed Masala Chai Tea adds cardamom, cinnamon, and clove complexity, and CO₂ keeps every pour crisp and effervescent. Works with any spirit.
The Masala Chai Tea is the variable that defines this batch — steep it strong. The spice notes need to be assertive enough to hold up against the Extra Spicy Ginger Beer Syrup intensity. Brew the night before for the deepest flavor, then chill before kegging.
Batch Method
- Brew Masala Chai Tea (see below). Strain and chill to 36–38°F before batching.
- Add 5 liters spirit to a clean 5-gallon Cornelius keg.
- Add 3 qts Top Hat Extra Spicy Ginger Beer Syrup.
- Add 4 qts chilled Masala Chai Tea.
- Add 8 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Carbonate with CO₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Garnish with sliced orange and fresh herbs.
- Reshake twice daily to re-integrate ingredients.
Pro move: Brew the chai the night before and let it steep overnight for maximum spice depth. The cardamom and cinnamon notes are what differentiate this from a standard spicy mule — they need time to fully develop. Use Extra Spicy at full quantity; carbonation dilutes flavor and you need every bit of that ginger heat.
- Insert charging stone lid at 45° and spin to align seal. Clamp firmly closed.
- Set CO₂ regulator to 20–25 psi.
- Connect gray/silver Cornelius connector to center plug of charging stone lid.
- Pull up pressure release ring 30 times quickly. Release between each pull.
- Refrigerate 24 hours. Cold liquid absorbs carbonation better.
- Once cold: pull pressure release ring 30 more times.
- Test flow. Reduce to 15 psi if foamy. Maintain 20–25 psi without foam.
*Masala Chai Tea — How to Brew 4 Qts
Ingredients: 8 black tea bags (Assam preferred) · 20 whole green cardamom pods (lightly crushed) · 4 cinnamon sticks · 20 whole cloves · 2 tsp whole black peppercorns · 1 tsp ground ginger (or 2-inch piece fresh ginger, sliced)
Method: Bring 4 qts water to a boil. Add all spices and reduce to a simmer for 10 minutes. Add tea bags and steep 5 minutes (do not over-steep or it turns bitter). Remove tea bags and strain through fine mesh. Let cool to room temperature, then chill to 36–38°F before adding to the keg.
For deeper spice: add spices to the water cold, bring to boil together, then steep tea. The longer the spice simmer, the more intense the cardamom and cinnamon.