Chai and Biscuits: A Clarified Cognac Milk Punch - Imbibe Magazine Subscribe + Save

Chai and Biscuits: A 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.


  • 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


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.

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