Ingredients

• 7 chai tea bags
• 6 black peppercorns
• 2 cinnamon sticks
• 1 (2-inch) piece ginger, peeled and sliced into 8 pieces
• 6 cups plain unsweetened almond milk
• 3/4 cup packed light brown sugar
• 1/2 cup rye whiskey, such as High West
• 8 orange twists, optional

Instructions

1. Special equipment: small slow cooker, optional
2. Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan. Bring to a simmer over medium heat. Add the almond milk and sugar. Reduce the heat to low and allow to simmer gently for about 10 minutes.
3. Strain the mixture into a small slow cooker to keep warm during a party or ladle directly into 8 mugs, taking care to leave the spices in the saucepan. Serve with rye on the side for guests to add 1 ounce themselves, and garnish with orange twists, if desired.