Recipe courtesy of Preena Chauhan.
In a pot, bring water to a boil over the stove. Add black loose leaf tea and Arvinda’s Chai Masala and boil further 2-3 minutes.
Add milk and bring to a boil again. Chai should be a caramel colour. Strain into a pot and add sugar to taste. Chill in refrigerator.
Add ice to a cocktail shaker and 4 oz. of chilled Masala Chai. Add 1 oz. of coffee liqueur and shake well. Pour into a cocktail glass and garnish with a sprinkle of nutmeg.