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.
