Chai and Biscuits: A Clarified Cognac Milk Punch

Recipe: David Muhs , Sama Street , New York City

Photo: Courtesy of Sama Street

September 28, 2022

Chai and Biscuits clarified cognac milk punch

At Sama Street, a Pan-Asian restaurant in Brooklyn, head bartender David Muhs aimed to create a cocktail inspired by the chai and biscuits enjoyed throughout South Asia. “The act of getting together and sharing stories over a cup of chai has been instilled in families across generations,” he said. “With the Chai and Biscuits cocktail, we wanted to re-create this fond memory in a different way—combining the traditional flavors of chai and Parle-G in a milk punch.”

The clarified cognac milk punch, with its elements of chai infused-cognac and homemade vanilla cream, ginger syrup, and chai syrup, makes this a perfect weekend project. It’s a worthwhile treat for a cozy fall evening.

Ingredients

Yield:4-6

6 oz. chai tea-infused Cognac
3 oz. fresh lemon juice
2 oz. Averna amaro
2 oz. chai syrup
1/2 oz. ginger syrup
12 oz. whole milk
Top with vanilla cream
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Chai Tea-Infused Cognac
3 oz. (by volume) good quality whole spice chai tea
1 750ml bottle of Cognac
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Chai Syrup
1 cup white sugar
1/2 cup water
2 tsp chai tea powder
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Ginger Syrup
1/2 cup ginger juice
1/2 cup white sugar
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Vanilla Cream
7 1/2 oz. heavy whipping cream
1 1/2 oz. Giffard vanilla
1 1/2 oz. demerara syrup (1:1)

Tools:2 containers, fine mesh strainer
Glass:teacup
Garnish:tea biscuit

Preparation

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.

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.)