Instructions

1. 1

   Heat the milk in a saucepan over medium heat until it starts to steam, but do not boil.

2. 2

   Add the chai tea bag and saffron threads, let steep for 5 minutes.

3. 3

   Remove the tea bag and add honey, stirring well.

4. 4

   Pour the whisky into a Glencairn glass and then add the warm chai milk mixture.

5. 5

   Garnish with a pinch of cinnamon powder and serve immediately.

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