- Riley Smith
½ cup oats (preferably rolled, steel cut)
6 large eggs
2 cups 18% cream
2 ½ cups spring water
4 spiced chai tea bags
1 cinnamon stick
3-5 whole cloves
2 cups white table sugar
White Owl white whiskey or vodka
1 whole egg
1 oz toasted oat cream (heavy)
1 oz spiced chai tea syrup
1 oz white whiskey or vodka
½ oz Galliano
Garnish with fresh grated nutmeg
The night before:P rep your cream by lightly toasting the oats in a non-stick pan, then combining the cream and oats and letting them soak overnight.
The day of: Separate and whisk eggs parts until you see bubbles, combine and refrigerate.
For the spiced chai syrup combine water, cinnamon, clove and chai tea in a pot and bring to a boil. Reduce heat and simmer until cinnamon stick opens or water is dark brown or almost black. Strain and discard solids.
While still warm complete syrup by combine equal parts liquid to sugar and refrigerate.
Execution (per one cocktail): Reverse dry shake: combine and shake hard with ice, strain and shake again without ice, pour.