Chai and Biscuits: A Clarified Cognac Milk Punch

• 6 ozchai tea-infused Cognac
• 3 ozfresh lemon juice
• 2 ozAverna amaro
• 2 ozchai syrup
• 1/2 ozginger syrup
• 12 ozwhole milk
•  Top with vanilla cream
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•  chai tea-infused Cognac
• 3 oz(by volume) good quality whole spice chai tea
• 1750ml bottle of Cognac
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•  chai syrup
• 1 cupwhite sugar
• 1/2 cupwater
• 2 tspchai tea powder
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•  ginger syrup
• 1/2 cupginger juice
• 1/2 cupwhite sugar
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•  Vanilla Cream
• 7 1/2 ozheavy whipping cream
• 1 1/2 ozGiffard vanilla
• 1 1/2 ozdemerara syrup (1:1)

Preparation

1. 1.

   Combine everything except the milk into a large container. Slowly add the boozy mixture into the milk, which will begin to curdle. Use a fine mesh strainer to strain the mixture. Continue to strain until clear.

2. 2.

   To serve, pour 6 oz. of the milk punch into the cup and top with vanilla cream and a sprinkle of cinnamon. Serve with a tea biscuit (Sama Street uses Parle-G cookie.)

3. 3.

   Chai Tea-Infused Cognac Combine tea and Cognac and infuse for 3 hours at room temperature. Fine strain and return to the Cognac bottle.

4. 4.

   Chai Syrup Combine ingredients in a saucepan and bring to a boil. Let cool. Will keep in refrigerator for 2 weeks.

5. 5.

   Ginger Syrup Blend sugar and ginger juice on high in a blender until sugar is incorporated. Will keep for a week in the refrigerator.

6. 6.

   Vanilla Cream Combine all the ingredients in a mixing bowl and whip until fluffy. Store in the refrigerator for up to a week.