Chai-Spiced Moscow Mule with Charred Cinnamon Twist

This fall-inspired Chai Moscow Mule with Burnt Cinnamon is an easy, cozy twist on the classic mule. Swap the usual lime for chai concentrate and finish the drink with a briefly burned cinnamon stick for a smoky, spiced aroma that evokes crisp nights by the fire.

This cocktail leans fully into autumn flavors. The chai concentrate brings warm cardamom, cinnamon, and clove notes while ginger beer keeps the drink bright and effervescent. Lighting the cinnamon stick briefly releases a smoky perfume that hits the nose as you sip—just enough to enhance the chai spice without adding grit or ash to the drink.

The classic Moscow Mule is made with vodka, ginger beer, and lime and is traditionally served in a copper mug to keep the drink frosty. For this chai variation, the copper mug still does double duty—keeping the cocktail cold—and it makes the presentation feel extra special.

Ingredients

This recipe requires just a few simple components. Use store-bought chai concentrate for convenience or make your own if you prefer.

• Chai concentrate – store-bought or homemade
• Vodka – a good-quality vodka for a clean finish
• Ginger beer – not ginger ale; choose a flavorful, spicy ginger beer
• Cinnamon sticks – smooth, not overly thick, for garnish and burning
• Ice – large cubes help prevent dilution
• Optional garnishes: ground cinnamon, star anise, or whole cloves

See the recipe card below for exact quantities.

How to add the burnt cinnamon garnish

Lighting the cinnamon stick for just a few seconds releases aromatic smoke that complements the chai spices. Hold the cinnamon stick with tongs or over a heatproof surface and use a lighter or kitchen torch to char one end until it smolders. Extinguish the flame in the drink or let it smolder briefly above the cocktail so the smoke perfumes the glass.

Take care when lighting near alcohol and keep the flame away from your face and hair. If you choose to extinguish the stick in the drink, use it afterward to stir the cocktail gently.

Expert Tip

Variations

Customize the Chai Moscow Mule to suit your palate or occasion.

• Spicy: Add a pinch of ground cayenne for a warming finish.
• Flavored ice cubes: Freeze whole cloves or star anise in your ice tray so the melting ice adds extra chai spice to the drink.
• Non-alcoholic: Omit the vodka and increase the chai concentrate or ginger beer to taste for a kid-friendly version.
• Adjustable balance: Tinker with the ratios of vodka, chai, and ginger beer to suit glass size and personal preference.

FAQ

More fall recipes

Enjoy the season by pairing this cocktail with other cozy favorites.

📖Recipe

Chai Moscow Mule with Burnt Cinnamon

This fall-inspired Chai Moscow Mule is simple to make and finishes with a smoky cinnamon aroma that pairs beautifully with chai spices.

5 from 3 votes

Prep Time 5 mins

Cook Time 0 mins

Total Time 5 mins

Course Drinks

Cuisine American

Servings 1

Calories 200 kcal

Equipment

• Copper mugs or 8–10 ounce glass tumblers
• Match, kitchen torch, or lighter

Ingredients

• 2 oz vodka
• 1½ oz chai concentrate (store-bought or homemade)
• 3 oz ginger beer (not ginger ale)
• 1 cinnamon stick for garnish
• Optional: ground cinnamon, whole cloves, star anise
• Ice cubes

Instructions

1. Fill an 8–10 oz copper mug or glass with ice.
2. Add 2 oz vodka, 1½ oz chai concentrate, and 3 oz ginger beer. Stir gently to combine.
3. Light one end of the cinnamon stick with a lighter or torch until it begins to smolder, then extinguish in the drink or hold briefly above the glass so smoke perfumes the cocktail. Garnish with the cinnamon stick and any optional spices.

Nutrition*

Serving: 1 cocktail | Calories: 200 kcal | Carbohydrates: 16.8 g | Sugar: 16.4 g

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.

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