The Dude Imbibes

1. Place one large espresso coffee liqueur ice cube in a rocks glass.
2. Combine the chai spice-vanilla vodka and unsweetened almond milk in a mixing glass.
3. Pour the mixture over the ice cube.
4. Serve with a straw or swizzle stick, encouraging the guest to stir occasionally to gradually dissolve the ice cube and evolve the flavor of the cocktail.

Ingredients

• 1 bottle (750ml) Cathead vodka (or other quality vodka)
• 4 Vanilla beans (split and scraped)
• 1 tsp Ground cardamom
• 1 tsp Ground allspice
• 2 tsp Ground cinnamon
• 1 tsp Ground cloves
• 3 tsp Ground ginger

Directions

1. Split and scrape the vanilla beans.
2. Combine the vodka, vanilla beans (pods and seeds), and all spices in a large container.
3. Seal and store in a cool, dark place for 3-5 days, shaking daily.
4. Strain through a fine-mesh strainer lined with cheesecloth to remove all solids.
5. Store in a sealed bottle.

Ingredients

• 12 oz Fresh espresso
• 12 oz St. George NOLA coffee liqueur
• 12 oz Water

Directions

1. Brew the espresso and allow to cool completely.
2. Combine the cooled espresso, coffee liqueur, and water in a mixing bowl.
3. Pour the mixture into large ice cube molds.
4. Freeze until solid (at least 4 hours, preferably overnight).

The beauty of this cocktail is how it evolves as you drink it. The espresso coffee liqueur ice cube slowly melts, gradually changing the flavor profile from a chai-forward beginning to a more coffee-dominant end.

If you don't have access to Cathead vodka, any premium vodka will work for the infusion.

For a non-dairy version, the unsweetened almond milk already used in this recipe works perfectly, but you could also use oat milk for a creamier texture.