Creamy Chai

To infuse plenty of chai-spiced flavour into this cocktail, double down on tea bags and use a reduced quantity of water to produce a spicy, dark tea that complements any unflavoured cream liqueur. 

6 oz boiling water
2 chai tea bags
1½ oz cream liqueur
½ oz vodka
Cinnamon stick for garnish
Ground nutmeg or pumpkin spice blend for garnish

1. In a heatproof measuring cup, pour boiling water over tea bags and steep for 3 to 5 minutes, pressing tea bags to release maximum flavour. Remove and discard tea bags; about 5 oz tea will remain. Refrigerate tea until thoroughly chilled. 
2. When ready to serve, slowly stir chilled tea into cream liqueur in an ice-filled mixing glass or a cocktail shaker base. Add vodka and stir until thoroughly combined and chilled. Strain into a coupe glass, or into an ice-filled highball glass. Garnish with a cinnamon stick and sprinkle of nutmeg or pumpkin spice. 

Makes 1 drink