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Chai à l’Orange


1 ounce cognac (Pierre Ferrand 1840 recommended)

1 ounce chai concentrate (Rooibos chai recommended)

3 ounces hot water

2 ounces heavy cream

¼ ounce Grand Marnier

Garnish: fresh nutmeg


In a 6-ounce glass, combine first three ingredients. In a cocktail tin, shake cream and Grand Marnier until cream has thickened. Layer cream over tea mixture and garnish with grated nutmeg.