Chai and Biscuits: A Clarified Cognac Milk Punch
Photo: Courtesy of Sama Street
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
- _____________________
- Chai Tea-Infused Cognac
- 3 oz. (by volume) good quality whole spice chai tea
- 1 750ml bottle of Cognac
- _____________________
- Chai Syrup
- 1 cup white sugar
- 1/2 cup water
- 2 tsp chai tea powder
- _____________________
- Ginger Syrup
- 1/2 cup ginger juice
- 1/2 cup white sugar
- _____________________
- 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.)
Chai Tea-Infused Cognac
Combine tea and Cognac and infuse for 3 hours at room temperature. Fine strain and return to the Cognac bottle.
Chai Syrup
Combine ingredients in a saucepan and bring to a boil. Let cool. Will keep in refrigerator for 2 weeks.
Ginger Syrup
Blend sugar and ginger juice on high in a blender until sugar is incorporated. Will keep for a week in the refrigerator.
Vanilla Cream
Combine all the ingredients in a mixing bowl and whip until fluffy. Store in the refrigerator for up to a week.