orange spice brandy alexander
A staple for those festive winter nights, made with our zesty Orange Spice tea. This recipe is brought to you by Kayleigh Kosmas of Oh Honey!
1.5 oz. Cognac
1.5 oz Creme dé Cacao
1.5 oz fresh heavy cream
1 bag Stash Orange Spice tea
Heat the cream in a small saucepan until hot to the touch but not simmering. Remove from heat and submerge the tea for 10-15 minutes. Discard the tea bag and chill the infused cream until very cold.
Combine the infused cream, Cognac and Creme dé Cacao with ice in a cocktail shaker. Shake and serve immediately in a coupe glass.
Makes one drink.