Yields: 1/3 cup
Cook time: 2 hours
- 1 Teaspoon Chai Masala (we used Jaswant’s Kitchen)
- ½ Teaspoon Black Peppercorns
- 1/3 Cup Bourbon
Set Nomiku water bath to 50°C (122°F). Put all ingredients into a zip bag and seal using the water displacement method.
Sous vide for 2 hours and then remove from water bath. Strain and keep the bitters in a small bottle. Use in your lattes or in cocktails!
Bitters can typically last indefinitely because of their high alcohol content. Store in a cool, dark place. When the bitters start losing their favor, toss ‘em and make more!