Vodka Lavender Chai 

Late afternoons have a way of turning into “let’s make something fun” time. You know the moment, when you want a cozy drink but you also want it to feel a little special. That is exactly why I love this Vodka Lavender Chai. It tastes like a creamy chai latte with a soft floral finish, and it has that café-style cold foam on top that makes people stop and stare.

I love this because it is a conversation starter without being complicated. The chai brings warm spice, vodka keeps it clean and crisp, and a small splash of RumChata adds a gentle cinnamon-vanilla note that fits right in. Then you spoon on lavender cold foam, and suddenly you have a cocktail that looks like something you would order on a fancy menu.

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Why You’ll Love This

This drink hits a sweet spot between dessert cocktails and coffeehouse-style drinks. It is creamy, spiced, and lightly floral, but it still feels balanced. The cold foam makes it feel extra smooth, and the big ice cube keeps it chilled without watering it down too fast.

• Café vibes at home: Chai plus cold foam feels like a latte, but it is a cocktail.
• Great texture: Frothy lavender foam adds a creamy finish without needing a blender.
• Balanced flavor: Warm chai spice and light lavender keep it interesting.
• Easy to impress guests: The layered look makes it feel special.
• Make-ahead friendly: You can prep the chai and foam before guests arrive.
• Perfect for cooler weather: Cozy flavors, but still served cold.

If you like creamy cocktails and spiced drinks, this one is going to be a repeat recipe.

Ingredients

This recipe works because each ingredient plays a clear role. The steeped chai brings spice and a tea base, vodka adds strength without changing the flavor too much, RumChata adds creamy cinnamon notes, and lavender syrup plus heavy cream create that sweet, floral foam that sits on top like a finishing touch.

For the cocktail:

• 1.5 oz Lavender syrup
• 1.5 oz Heavy cream
• 2 oz Steeped chai
• 0.5 oz RumChata
• 1 oz Vodka
• Culinary lavender for garnish

Ingredient tips:

Use cooled chai. If your chai is warm, it will melt ice fast and water down the drink. Also, lavender can get “soapy” if you overdo it. Keep the syrup measured, and garnish lightly.

Warning: Make sure your lavender is labeled culinary. Craft lavender is not always meant for eating or drinking.

Suggested Liquor Brands and Substitutions

Since chai and lavender are both strong flavors, you want a vodka that is smooth and neutral. RumChata is only a small amount here, but it adds a lot to the vibe, so it is worth using the real thing if you can.

• Vodka picks: Tito’s, Absolut, or Ketel One are clean and smooth, which lets chai and lavender stand out.
• RumChata: RumChata adds a soft cinnamon-vanilla creaminess that fits chai really well.
• Sub for RumChata: Use a splash of Irish cream or a tiny bit of half and half plus a pinch of cinnamon.
• Lavender syrup options: Store-bought lavender syrup works great. If it is very strong, start with 1 oz and taste the foam.
• Sub for heavy cream in the foam: Half and half works, but the foam will be lighter and may not sit as long.
• Chai options: Strong brewed chai tea works, but a chai concentrate diluted with water can also be used. Just keep it bold so it does not disappear under the foam.

If you are making this for a group, taste your chai first. Some brands are spicier, some are sweeter, and that affects how much syrup you want in the foam.

Equipment and Glassware

This drink looks best in a rocks glass because the foam layer sits nicely on top of the cocktail. You also want a way to whip the cold foam so it gets thick enough to spoon.

You will need:

• Blender
• Cocktail Shaker
• Measuring Jigger
• Rocks Glass

Tip: A large ice cube helps keep the drink cold without diluting it too quickly, which matters when you have tea and cream involved.

How to Make It

This recipe has two parts: the cocktail base and the lavender cold foam. The foam takes a minute, but it is easy and makes the final drink feel special. I like to make the foam first so it has a few minutes to set in the fridge.

1. Make the lavender cold foam.
   Blend or froth 1.5 oz lavender syrup and 1.5 oz heavy cream until thick and frothy. This takes about 20 to 40 seconds depending on your tool.
2. Chill the foam.
   Place the foam in the fridge for a few minutes. This helps it hold its shape on top of the drink.
3. Add the cocktail ingredients to a shaker.
   Pour into a shaker:
   • 2 oz cooled steeped chai
   • 1 oz vodka
   • 0.5 oz RumChata
4. Add ice and shake well.
   Fill the shaker with ice and shake for 10 to 15 seconds until well chilled.
5. Strain into a rocks glass over a large ice cube.
   This keeps the drink cold and slows dilution.
6. Top with lavender cold foam.
   Gently spoon the chilled foam over the drink. Go slow so you get a clean layer.
7. Garnish with culinary lavender.
   Add a small pinch on top of the foam.

Once you make it once, the main tweak you will probably do is adjusting how thick you like the foam. A longer froth makes it thicker, and a shorter froth keeps it softer.

Pro Tips

These tips help you keep the flavor balanced and the foam looking good. The goal is a drink that tastes like chai, smells like lavender, and feels creamy without turning heavy.

• Cool the chai first: Warm chai melts ice fast and can water down the drink.
• Use a bold chai: If your tea is weak, the drink can taste mostly like cream and syrup.
• Froth, then chill: Cold foam holds better and sits on top longer.
• Do not over-garnish lavender: A tiny pinch is enough. Too much can taste bitter or perfumey.
• Use a large ice cube: It keeps the drink cold longer with less dilution.
• Taste your lavender syrup: Some are stronger than others. If yours is intense, use 1 oz syrup and 2 oz cream for the foam.
• Spoon the foam gently: Pouring can mix it in too fast. Spoon keeps a clean layer.
• Keep your shaker seal tight: A good shake chills the drink fast and smooths out the RumChata.

Once you are comfortable with it, try different chai brands. The spice mix changes the whole drink in a fun way.

Variations

This cocktail is easy to adjust based on what you like and what you have. You can push it more floral, more spicy, or more dessert-like without changing the whole recipe.

• Iced lavender chai latte style: Skip the RumChata, add 1 oz milk to the shaker, and keep the foam on top.
• Stronger version: Increase vodka to 1.5 oz and keep the chai at 2 oz for balance.
• Spicier version: Add a small pinch of cinnamon or pumpkin pie spice into the shaker.
• Honey lavender version: Swap lavender syrup for honey lavender syrup if you have it, or mix honey with a tiny drop of lavender extract.
• No-alcohol version: Use cooled chai over ice and top with lavender cold foam. It still feels special and looks great.

If you want a hot version, you can warm the chai and skip the ice, but the foam will melt in faster. For this recipe, cold is the sweet spot.

When to Serve and Pairings

This is a great “after work” cocktail, a brunch drink, or a party drink when you want something different from the usual citrus mixes. It is also a fun option for fall and winter gatherings because chai spices feel cozy.

Best times to serve it:

• Brunch with friends
• Dinner parties
• Book club nights
• Fall and winter gatherings
• Relaxing evenings at home

Pair it with:

• Shortbread cookies
• Vanilla cake or pound cake
• Spiced nuts
• Apple tart or apple crisp
• Chocolate truffles for a rich bite

For internal links on mybartender.com, this fits well with other tea cocktails, creamy cocktails, and vodka-based drinks.

Storage and Serving Notes

This cocktail is best served right away, but you can prep parts of it to make party service easy.

Make-ahead tips:

• Brew your chai ahead of time and chill it in the fridge.
• Make the lavender cold foam and keep it covered in the fridge for up to 24 hours. Re-froth quickly if it settles.
• Mix the vodka and RumChata ahead of time if you want, then just add chai and shake.

Serving notes:

• This recipe makes one cocktail.
• For a group, pre-chill a pitcher of chai and pre-measure the vodka and RumChata.
• Tip: Add the foam per drink so every glass gets a fresh, fluffy top.

FAQs

This drink is a little different than most vodka cocktails, so it is normal to have questions, especially about foam and tea strength.

Do I have to use heavy cream for the foam?
Heavy cream makes the best thick foam. Half and half can work, but it will be lighter and may not sit on top as long.

Can I use chai concentrate instead of steeped chai?
Yes. Just make sure it is not overly sweet. If it is very strong, dilute it a bit so it does not overpower everything.

Why is my foam sinking?
Usually it needs more frothing or more chilling time. Froth it longer and chill it for a few minutes before spooning it on top.

Can I make this dairy-free?
You can make the drink base dairy-free by skipping RumChata and using a dairy-free creamy alternative. For the foam, use a barista-style oat creamer, but foam texture can vary by brand.

What does RumChata add here?
It adds a mild cinnamon-vanilla creaminess that matches chai spices and makes the drink feel smoother.

Is culinary lavender safe to use?
Yes, if it is labeled culinary. Use a small pinch. It is meant to be an accent, not a full topping.

More Cocktails to Try

If you liked this Vodka Lavender Chai, you will probably enjoy other creamy cocktails and drinks with warm spice or coffeehouse vibes.

• Violet Eyes Cocktail
• White Chocolate Matcha Martini
• Cherry White Russian
• Lavender Limeade Cocktail
• Lemon and Lavender Mocktail