The Chai Ginger Soda is a zero-proof carbonated batch built for 5-gallon keg service — Extra Spicy Ginger Beer Syrup and strong brewed Masala Chai Tea, carbonated on CO₂ for a crisp, spiced effervescent pour. A mocktail anchor that's complex enough to hold its own on any menu.
This is the non-alcoholic version of the Chai Spiced Mule — all the cardamom, cinnamon, and ginger complexity, zero spirit. Works as a standalone mocktail anchor or as a base for a spirits add-on program behind the bar. Brew the chai strong; the spice needs to hold up against the ginger heat.
Batch Method
- Brew Masala Chai Tea (see below). Strain and chill to 36–38°F before batching.
- Add 4 qts Top Hat Extra Spicy Ginger Beer Syrup to a clean 5-gallon Cornelius keg.
- Add 5 qts chilled Masala Chai Tea.
- Add 10 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 for maximum spice depth — cardamom and cinnamon need time to fully develop. Use Extra Spicy at full quantity; carbonation dilutes flavor and you need every bit of the ginger heat. Also works as a spirit mixer base: keep a bottle of vodka, gin, or rum behind the bar for add-ons.
- 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 5 Qts
Ingredients: 10 black tea bags (Assam preferred) · 25 whole green cardamom pods (lightly crushed) · 5 cinnamon sticks · 25 whole cloves · 2.5 tsp whole black peppercorns · 1.5 tsp ground ginger (or a 2-inch piece fresh ginger, sliced)
Method: Bring 5 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 cold water, bring to boil together, then steep tea. The longer the spice simmer, the more intense the cardamom and cinnamon.