coffee and tea cocktails at home in india — espresso martini, chai cocktail, and 3 more recipes (2026)

tldr: india runs on chai and coffee, so turning them into cocktails is the most logical thing in the world. espresso martini with nescafe classic or cold brew works beautifully at home and costs rs 80-120 vs rs 600+ at a bar. masala chai rum cocktail is the most indian drink on this list, with spices, milk tea, and rum creating something genuinely unique. earl grey martini (tea-infused vodka + lemon) is the most elegant drink you’ll make all year. all 5 recipes use coffee and tea you already have in your kitchen.

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india is obsessed with tea and coffee. we argue about chai vs coffee, south indian filter vs nescafe, cutting chai vs masala chai. we have strong opinions about these drinks because we consume them daily, multiple times a day.

so it makes perfect sense to put them in cocktails. the flavour profiles are already complex. masala chai has cardamom, cinnamon, cloves, ginger. south indian filter coffee has that roasty, slightly bitter intensity. earl grey has bergamot citrus. these aren’t ingredients you need to add to cocktails. they ARE the cocktails, just waiting for a shot of vodka or rum to make them official.

i started experimenting with coffee cocktails after watching mixologists on youtube do espresso martinis and thought, “yaar, i have nescafe and a shaker, how hard can this be?” turns out, not hard at all. and the chai cocktail happened naturally one winter evening when i had leftover masala chai and some rum. the combination was too good to not write about.

this guide is part of liquor india, where i cover every major alcohol brand available in india with honest reviews and no sponsored content.

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before you start

what you need

item	approximate cost	notes
vodka (smirnoff/absolut) 750ml	rs 700-2200	for espresso martini, earl grey martini
rum (old monk/any dark rum) 750ml	rs 350-600	for chai cocktail, filter coffee cocktail
whisky (blenders pride) 750ml	rs 800-1000	for irish coffee, cold brew old fashioned
instant coffee (nescafe/bru)	rs 100-200	you probably already have this
earl grey tea bags	rs 80-150	twinings or typhoo
masala chai ingredients	rs 0 (kitchen staples)	tea, milk, cardamom, ginger, cinnamon
sugar/honey	rs 0 (kitchen staple)	for syrups
fresh cream (amul)	rs 30-40	for irish coffee
ice	rs 50-100	essential

making coffee for cocktails: you have three options. (1) instant coffee: dissolve half teaspoon nescafe in 30ml hot water, let cool completely. (2) moka pot or south indian filter: brew and let cool. (3) cold brew: steep coarsely ground coffee in cold water overnight, strain. cold brew is the best for cocktails because it’s already cold, smooth, and concentrated.

making simple coffee syrup

combine 100ml strong brewed coffee with 100g sugar. heat until sugar dissolves. cool and store. this adds coffee flavour AND sweetness in one ingredient. keeps for 2 weeks in the fridge.

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the 5 coffee and tea cocktails

1. espresso martini — the coffee lover’s cocktail

spirit: smirnoff or absolut difficulty: easy-medium taste profile: bitter, coffee-forward, slightly sweet, with a creamy foam top

the espresso martini is arguably the most popular cocktail of the last decade globally. every bar, every city, every country. and the good news is that it works perfectly with indian coffee. you don’t need a fancy espresso machine. nescafe classic dissolved in hot water makes a concentrated coffee shot that works brilliantly. cold brew concentrate is even better.

the key to a great espresso martini is the foam on top. that comes from shaking hard. the oils in the coffee trap air bubbles when you shake, and those bubbles float to the surface when you pour. three coffee beans on top are the traditional garnish.

ingredients:

• 60ml vodka
• 30ml strong coffee (cooled)
• 15ml simple syrup
• 30ml coffee liqueur (if available, otherwise see tip below)

without coffee liqueur:

• 60ml vodka
• 45ml strong cold brew concentrate
• 20ml simple syrup
• drop of vanilla extract (optional)

how to make it:

1. brew your coffee and let it cool completely (critical: hot coffee will melt the ice and dilute your drink)
2. fill your shaker with ice
3. add vodka, cooled coffee, simple syrup, and coffee liqueur (if using)
4. shake hard for 15-20 seconds. really shake it. the foam depends on vigorous shaking
5. strain into a chilled martini glass or coupe
6. garnish with 3 coffee beans on top of the foam (or dust with instant coffee powder)

pro tip: if you don’t have a shaker, use a protein shaker bottle or a mason jar with a tight lid. the important thing is shaking hard enough to create that foam. without coffee liqueur, increase the coffee and syrup slightly. homemade coffee liqueur (vodka + coffee + sugar + vanilla, see FAQ) is the best long-term solution.

my take: the first time i made this at home with nescafe, i was shocked at how good it was. the key insight is that strong instant coffee, when you use enough of it, creates a perfectly acceptable base. cold brew is better, but nescafe at 2x concentration is absolutely fine. the foam is the most satisfying part because it makes you feel like you actually know what you’re doing.

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2. earl grey martini — tea, but make it sophisticated

spirit: vodka (any brand) difficulty: easy (but needs 2 hours of advance prep) taste profile: floral, citrusy (bergamot), light, elegant

the earl grey martini takes the bergamot character of earl grey tea and turns it into a cocktail. the method is simple: infuse vodka with earl grey tea bags for a couple of hours, then make a martini with the infused vodka. the result is a drink that’s floral and citrusy without being sweet, with a beautiful amber colour.

the reason vodka works better than gin here is that gin already has its own strong botanical flavours. those would compete with the delicate bergamot. vodka is neutral, so it lets the earl grey shine.

ingredients:

• 60ml earl grey-infused vodka (see prep below)
• 22ml fresh lemon juice
• 15ml simple syrup
• optional: egg white for silky texture

preparing earl grey vodka (2 hours ahead):

1. take 180ml vodka and add 2 earl grey tea bags
2. let it steep for 2 hours at room temperature
3. remove the tea bags and squeeze gently
4. the vodka will be amber-coloured and smell like bergamot
5. this infused vodka stores indefinitely

how to make it:

1. fill your shaker with ice
2. add 60ml earl grey-infused vodka, lemon juice, and simple syrup
3. if using egg white: do a “dry shake” first (shake without ice for 10 seconds to emulsify the egg), then add ice and shake again for 15 seconds
4. strain into a chilled martini glass or coupe
5. garnish with a lemon twist or a few dried tea leaves

pro tip: don’t steep the tea for more than 2-3 hours. over-steeping makes the vodka bitter and tannic. you want the bergamot flavour, not the astringency. twinings or typhoo earl grey both work well. avoid strongly flavoured or artificially flavoured tea bags.

my take: this is the cocktail i make when i want something elegant without being fussy. the bergamot from the tea gives it a flavour that no other ingredient can replicate. people always ask “what is that flavour?” when they taste it. the answer is just tea, but somehow it becomes something entirely different in cocktail form.

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3. masala chai rum cocktail — chai pe charcha, but boozy

spirit: old monk or any dark rum difficulty: easy taste profile: warm, spiced, creamy, comforting, uniquely indian

this is the most indian cocktail you can make. take the masala chai you drink every morning and add rum. the combination sounds wrong on paper but makes perfect sense when you think about it. rum is sweet and warm. masala chai is sweet and warm. cardamom, cinnamon, and cloves work with rum the way they work with everything else in indian cooking. beautifully.

the key is using actual masala chai, not chai-flavoured syrup or some western interpretation of “chai latte.” real chai, made the way your family makes it, with milk and spices. just brewed stronger than usual.

ingredients:

• 60ml dark rum (old monk works perfectly)
• 90ml strong masala chai, cooled to room temperature
• 10ml honey syrup
• ice
• cinnamon stick for garnish

brewing the chai (stronger than usual):

• 1.5 tablespoons tea leaves (assam or any strong black tea)
• 2 crushed cardamom pods
• small piece of ginger, crushed
• 1 clove
• small piece of cinnamon stick
• 100ml water + 50ml milk
• boil together, strain, and let cool completely

how to make it:

1. brew a strong masala chai and let it cool completely (this is important; don’t pour hot chai over ice)
2. fill a rocks glass with ice
3. pour 60ml rum
4. add 90ml cooled masala chai
5. add 10ml honey syrup
6. stir well for 10 seconds
7. garnish with a cinnamon stick

pro tip: the milk in the chai gives this cocktail a natural creaminess that most cocktails need cream or egg white to achieve. brew the chai strong because the ice will dilute it. if the chai is too weak, the rum will overpower it. you want them balanced.

my take: this happened by accident one winter evening. had leftover chai, had old monk, thought “why not.” the answer is: because it’s incredible. the cardamom hits first, then the warmth of the rum, then the cinnamon lingers. it’s the kind of drink that makes you wonder why every chai stall in india doesn’t have a rum bottle behind the counter. (legal reasons, obviously. but still.)

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4. cold brew old fashioned — for the coffee-whisky people

spirit: blenders pride or any smooth whisky difficulty: medium taste profile: bitter-sweet, roasty, coffee-forward with whisky warmth, complex

if you like both coffee and whisky, this cocktail will ruin you for regular old fashioneds. the cold brew replaces the bitters in a traditional old fashioned, adding a roasty depth that pairs perfectly with whisky’s maltiness. the result is a drink that’s sophisticated, intense, and tastes like it belongs on a fancy bar menu.

the reason this works is that coffee and whisky share similar flavour compounds. caramel, vanilla, roasted grain, chocolate notes. they’re complementary, not competing.

ingredients:

• 60ml whisky
• 15ml cold brew concentrate (or very strong coffee, cooled)
• 10ml simple syrup (or honey syrup)
• orange peel for garnish
• 1 large ice cube (or regular ice)

how to make it:

1. place a large ice cube in a rocks glass
2. pour 60ml whisky
3. add 15ml cold brew concentrate
4. add 10ml simple syrup
5. stir slowly for 20-30 seconds to chill and combine
6. express an orange peel over the glass (squeeze the peel so the oils spray onto the drink)
7. drop the peel into the glass

pro tip: use cold brew, not hot coffee. cold brew is naturally smoother and less acidic, which means it won’t make the cocktail bitter. if you only have instant coffee, dissolve a quarter teaspoon in 15ml cold water and stir until completely dissolved. the orange peel is not optional here. the citrus oils cut through the combined heaviness of coffee and whisky beautifully.

my take: this is a winter evening drink. the kind of thing you sip slowly while reading or watching something. it’s not a party cocktail. it’s a “me time” cocktail. the cold brew adds this deep, roasty layer underneath the whisky that makes every sip interesting. blenders pride works surprisingly well here because its lighter profile doesn’t compete with the coffee.

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5. filter coffee cocktail — south india meets the bar

spirit: dark rum or brandy difficulty: easy taste profile: strong, bittersweet, roasty, with a hint of sweetness

this is for the filter coffee purists. south indian filter coffee has a character that no other coffee method replicates. it’s strong, slightly bitter, and has a natural body from the chicory blend. mixed with dark rum and a touch of jaggery syrup, it becomes a cocktail that is distinctly south indian and genuinely delicious.

you can serve this hot (like an irish coffee variant) or cold over ice. both versions are excellent.

ingredients (cold version):

• 60ml dark rum or brandy
• 60ml strong filter coffee, cooled
• 15ml jaggery syrup (or simple syrup)
• 15ml milk (optional, for a creamier drink)
• ice

ingredients (hot version):

• 60ml dark rum or brandy
• 120ml hot filter coffee (freshly brewed)
• 15ml jaggery syrup
• lightly whipped cream on top

how to make it (cold version):

1. brew strong filter coffee and let it cool completely
2. fill a tall glass with ice
3. pour 60ml rum
4. add 60ml cooled filter coffee
5. add 15ml jaggery syrup
6. add 15ml milk if using
7. stir well

how to make it (hot version):

1. pour 15ml jaggery syrup into a heat-safe glass
2. add 60ml rum
3. pour 120ml hot filter coffee
4. stir
5. float lightly whipped cream on top (pour over the back of a spoon)

pro tip: jaggery syrup instead of regular sugar adds a caramelised depth that’s more interesting than plain sweetness. make it by dissolving jaggery in equal parts warm water. the chicory in south indian filter coffee blends add a unique bitterness that you won’t get from any other coffee method. embrace it.

my take: if you’re from a filter coffee household, this will feel like a natural extension of your morning ritual. just with rum. the hot version on a cold evening is genuinely one of the most comforting things i’ve made. it’s basically filter kaapi with a shot of rum, but when you serve it in a nice glass with cream on top, it feels like a cocktail.

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quick recipe reference

cocktail	spirit	coffee/tea	sweetener	difficulty	taste profile	best for
espresso martini	vodka	strong coffee	simple syrup	easy-medium	bitter, coffee, sweet	impressing guests
earl grey martini	vodka (infused)	earl grey tea	simple syrup	easy	floral, citrusy	elegant evenings
masala chai cocktail	dark rum	masala chai	honey	easy	warm, spiced, creamy	winter, desi vibes
cold brew old fashioned	whisky	cold brew	simple syrup	medium	roasty, complex	solo sipping
filter coffee cocktail	rum/brandy	filter coffee	jaggery syrup	easy	strong, bittersweet	south indian energy

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which coffee to use

coffee type	best for	notes
nescafe classic (instant)	quick espresso martini	dissolve in minimal water, strong
bru instant	quick espresso martini	slightly sweeter than nescafe
cold brew concentrate	espresso martini, cold brew OF	smoothest option, no bitterness
south indian filter coffee	filter coffee cocktail	needs a filter setup, worth it
blue tokai cold brew	any cold coffee cocktail	premium but excellent
sleepy owl cold brew	any cold coffee cocktail	convenient ready-made option

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FAQ

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drink responsibly. must be of legal drinking age in your state.

for more cocktail recipes, check the vodka cocktails at home guide, whisky cocktails at home guide, desi cocktails with indian ingredients, or the complete best cocktails at home roundup. want to pair your drinks with food? see the food pairing guide.