A cozy, spiced twist on chai—lifted with bright citrus and a hint of Grand Marnier.
Masala chai is known for its layered warmth—black tea, milk, and a blend of aromatic spices like cardamom, cinnamon, and ginger. This recipe builds on that foundation with a more citrus-forward profile, pairing bitter orange and cardamom to create a brighter, slightly more complex version of traditional chai. The addition of Grand Marnier introduces a smooth, orange-laced sweetness that complements the spice blend without overpowering it.
The result is a warm chai that balances spice, citrus, and gentle sweetness, making it a refined alternative to the classic tea drink. It’s simple to prepare, pleasantly aromatic, and ideal for cool-weather evenings or after-dinner sipping. The goal is not something that tastes like alcohol, but rather something that uses the complexity of Grand Marnier as a flavor enhancer.
🌿 Why Bitter Orange + Cardamom Works
Cardamom already carries bright, citrus-forward notes, so pairing it with bitter orange feels natural—like discovering two puzzle pieces that always belonged together. The chai’s traditional spices (cinnamon, cloves, ginger, pepper) ground everything in warmth, while Grand Marnier adds a silken, orange-laced sweetness that elevates without overwhelming.
☕️ Grand Marnier Chai Recipe
500g milk (oat or soy)
40g maple (or brown sugar)
1.5g Cardamom (6)
2g Cinnamon (1 inch stick)
.2g Cloves (2)
1g mace (1)
.5g Allspice (5)
.3g Black pepper (6)
25g Ginger slices
.3g Turmeric (1/8 ts)
15g Grand marnier
5g Vanilla
.5g Salt (small pinch)
Makes 2 cups
Method
Crush all spices (except turmeric) and dry toast lightly, mix with sugar, ginger, turmeric and milk and let steep (no boiling) for 20 minutes.
Mix in Grand Marnier and vanilla at the end.
All spices can be changed / estimated / omitted. The most important are cardamom, ginger and black pepper.
Alcohol ends up being about 1% ABV, since this makes two portions. That means the alcohol content is about twice as much as a homemade kombucha.