Chai Spiced Fall Sangria is so festive and packed full of Autumn flavors! You’ll love this easy sangria with wine, orange liqueur, and spiced up apple cider!
Chai Spiced Fall Sangria:
Meet your new go-to cocktail for Autumn! If you’re following along with me on Instagram, you’ll know I was testing this drink a while back. Yes, when it was still 110 degrees outside! But, I couldn’t wait to have this ready in time for fall and as soon as we have that amazing crisp smell in the air! I’m also a bit of a Sangria freak! I am always obsessed with our Dragonfruit Sangria mostly in the summer time, and then I love a good Sparkling Cranberry Sangria during the winter. You’ll love how easy and simple this is to put together! It takes almost no time to whip up, and then just 30 minutes to chill. This drink has all of those warm Fall flavors and colors we love, but it’s still super refreshing. We do plenty of our warm Wine Apple Cider Cocktail once it’s really cold out, but you can drink this one anytime!
Fall Sangria Recipe Notes:
- Make sure to use a good spiced apple cider for this drink, apple juice won’t do the trick! You can use your favorite store bought or try out our easy Homemade Apple Cider Recipe.
- The Chai tea bags are really easy to find at any grocery store. Don’t skip the steeping of the tea in the cider/water unless you have to! The chai spice adds such amazing fall flavor! If you must skip it, you can just use part apple cider/part water.
- The chai tea/apple cider needs to cool completely for best results before adding to the sangria. I usually just make it and stick it in the fridge for a little bit, but you can make it up to 3-4 days in advance too!
- I like white wine for this drink and usually always use a Sauvignon Blanc! You could do a chardonnay, or maybe even a moscato if you like a sweeter wine. Just use your favorite!
Chai Spiced Fall Sangria
- 1 Cup Apple Cider
- 1 Cup Water
- 4 Chai Tea Bags
- 2 Apples Sliced
- 2 Pears Sliced
- 1 Orange Sliced
- 1 750 ML Bottle Sauvignon Blanc, Chardonnay, or Moscato
- 1/2 Cup Orange Liqueur
- 2-3 Tablespoons Maple Syrup Optional for sweetness
- Heat the apple cider and water to boiling in a medium saucepan.
- Remove the pan from the heat and add the tea bags. Allow the tea to steep for 15 minutes. Remove the tea bags from the pan and allow the mixture to cool completely. I place the cider mixture in the refrigerator right away to chill quickly.
- In a large pitcher add the sliced fruit, chilled apple cider mixture, wine, orange liqueur, and maple syrup and stir to combine.
- Chill in the refrigerator for 30 minutes before serving if possible for best flavor. You can make this sangria up to 2 days in advance.