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OPC ORIGINALS

Vanilla & Chai Iced Cooler

Spiced tea and vanilla served cold. · 5 minutes · Highball

An OPC editorial recipe built around spiced tea and vanilla served cold. Make it your own, then share the people, place or moment behind your version.

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In the glass

Ingredients for 1 drink · Ice as needed

  • 100 ml brewed chai tea, cooled
  • 50 ml milk or oat drink
  • 10 ml vanilla syrup
  • Ice, for mixing and serving
  • Small pinch ground cinnamon, to garnish

Quantities are scaled from the recipe’s submitted serving count. Ice, unmeasured pinches and garnishes are as needed. For several cocktails, mix in shaker-sized batches.

Jump to the method

Use alcohol-free ingredients and check product labels.

THE METHOD

Make it, one step at a time.

  1. 1

    Measure the liquid ingredients into a cocktail shaker.

  2. 2

    Add plenty of ice, close securely and shake for 10–15 seconds until thoroughly chilled.

  3. 3

    Double strain into a chilled highball over fresh ice. Garnish with small pinch ground cinnamon.

BARTENDER’S NOTES & SWAPS

A little help from the OPC bar.

Optional pointers for making it your own while keeping the spirit of the recipe.

Tips for a better mix

  • Brew tea to the packet instructions, then cool completely before measuring; over-steeping can make it harsh.
  • Use chilled ingredients and fresh ice to keep dilution under control.
  • Shake the milk or plant drink container before measuring, and use it chilled.

Make it your own

  • For a brighter finish, add a little more fresh citrus, tasting in small increments.
  • For a lighter serve, pour into a taller glass over ice and add a small splash of soda water.

YOUR TURN

What’s the story behind your version?

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