☕ Chai Pani Punch

Clarified chai masala rum milk punch, toasted Parle-G crumble & saffron

Dark Rum (Chai Masala Clarified)
24 hrs (clarification)
Clarified milk punch (advance prep)
Nick & Nora or Coupe
~18%
Bungalow
Ingredients
  • 200ml dark rum (Old Monk or Appleton)
  • 2 tbsp chai masala spice blend (cardamom, cinnamon, ginger, clove, black pepper)
  • 100ml whole milk
  • 60ml freshly brewed strong black tea
  • 30ml lemon juice
  • 20ml simple syrup
  • 2 Parle-G biscuits, finely crushed — for garnish
  • Saffron strands to float
Method
  1. 1
    InfuseSteep chai masala spices in the dark rum for 1 hour. Strain through muslin.
  2. 2
    Mix punchCombine infused rum, cold black tea, simple syrup, and lemon juice in a container.
  3. 3
    ClarifyHeat milk until just below boiling. Pour the punch mixture into the hot milk — it will curdle immediately. Do not stir.
  4. 4
    StrainLet sit 20 minutes, then strain very slowly through muslin or a coffee filter. The process takes 2–4 hours for crystal clarity. Refrigerate the clarified punch.
  5. 5
    ServePour 90ml clarified punch over a large ice cube in a coupe or Nick & Nora glass.
  6. 6
    GarnishAdd a pinch of Parle-G crumble on the ice cube and 3 saffron strands floating on the surface.

About This Cocktail

Chai Pani is slang for 'a small amount of money' in Indian street culture — literally 'tea and water money'. The name belies the drink's complexity: this is a clarified milk punch, one of the most labour-intensive techniques in cocktail-making, using chai masala-infused dark rum that is then curdled with whole milk and strained through the resulting curd until crystal-clear. The Parle-G crumble (India's best-selling biscuit, which every Indian child ate dunked in chai) is the finishing touch that makes this a statement drink.

Variations

Quick VersionSkip clarification: serve the infused rum with black tea, simple syrup, and lemon over ice — less elegant but very good
Bourbon VersionSubstitute bourbon for rum — the vanilla-oak notes interact beautifully with chai spice
Parle-G InfusedInfuse rum with Parle-G biscuits directly (fat-wash with biscuit crumbs for 4 hours, then freeze and strain off fat) for a deeper biscuit note
Bartender Tips

Milk clarification removes all colour and astringency from the rum and tea while preserving all the flavour — the result is a crystal-clear golden liquid that looks like water but tastes extraordinary. The process takes patience: any rushing produces a cloudy result. The Parle-G crumble should be made just before service — it absorbs moisture quickly. Old Monk rum (India's most iconic dark rum) is the ideal base here.

Source Restaurant
Restaurant
Bungalow, East Village, New York City
Spirit
Dark Rum (Chai Masala Clarified)
Method
Clarified milk punch (advance prep)
ABV
~18%
Rum Guide All Indian Cocktails Indian Mocktails Cocktails A–Z
Where to drink this
Restaurant
Bungalow
Address
98 3rd Ave, East Village, New York City, NY 10003
Style
Modern Indian cocktail bar & restaurant
Accolades
East Village favourite · standout Indian cocktail programme

Bungalow in the East Village captures the warmth and chaos of an Indian party at home — the kind where the drinks are strong, the food comes in waves, and no one leaves early. The cocktail menu is adventurous and confident, featuring Indian-inspired creations built on solid bartending technique: clarified punches, house-infused spirits, and drinks that treat Indian ingredients with the same seriousness as any other craft bar.

Visit bungalownyc.com