Queen Sheherazade

created by the great people at


  • 2 oz Gray Duck Chai Syrup
  • 1 oz Cream
  • 1 ½ oz Pierre Ferrand 1840 Cognac
  • ½ oz Benedictine
  • 2 Dashes Bittercube Cherry Bark Vanilla Bitters
  • 2oz Seltzer
  • 4 Tbsp butter, melted
  • Glass: Collins
  • Garnish: Eucalyptus Leaf

Instruction: Shake, Add seltzer, Pour entire contents into glass, Garnish

Chai-Spiced Cranberry Chutney

  • 1 12-ounce bag fresh Cranberries
  • 1½ cups Gray Duck Chai
  • ½ cup honey
  • 1 whole orange

Zest and juice orange. Add all ingredients to medium-sized sauce pan. Bring up to a simmer, then turn to low and simmer slowly for 15 minutes. Cool in refrigerator.

Red Wine-Chai Poached Pears

  • 13 oz. (½ Bottle) Red Wine (Pinot Noir is a great choice)
  • 2 cups Gray Duck Chai
  • 2 bosc, or 4 seckel pears
  • 1 whole orange

Zest and juice orange. Place all ingredients except pears into sauce pot. Peel pears, and place into sauce pot. Make sure pears are submerged and not touching the bottom of the pot. Cut a piece of parchment to fit the surface of the liquid. Bring to simmer. Turn down immediately. Check pears with pearing knife after 5 minutes. Keep pears below a simmer to keep them from breaking apart from the agitation. Remove from pan when tender and strain cooking liquid over the pears. Allow to cool at room temperature.

Chai Waffles

  • 2½ cups All-purpose Flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 eggs, separated
  • 2 Tbsp sugar
  • ½ tsp vanilla
  • 4 Tbsp butter, melted
  • 1 cups milk
  • 1 cup Gray Duck Chai

Whisk flour, sugar, baking powder, and salt together in a bowl. Pour milk, chai, and vanilla extract into the flour mixture; stir until just combined. Fold egg yolk and butter into batter. Beat egg whites until soft peaks form. Fold the beaten egg whites into the batter. Preheat a waffle iron and coat with cooking spray. Pour batter onto waffle iron and cook until crisp and golden brown, about 2 minutes.

Chai Rum Punch

  • 12 oz. Rum
  • 6 oz. Gin
  • 6 oz. Sweet Vermouth
  • 6 oz. Gray Duck Chai
  • 6 oz. lime juice
  • 6 oz. simple syrup
  • 12 oz. orange juice
  • orange and lime slices (optional)

Mix together and serve with orange and lime slices over ice.

Spicy Toddy

  • 1½ oz. Whiskey
  • 2 oz. Gray Duck Chai
  • 1 oz. water
  • 1 slice Lemon
  • 1 Cinnamon stick

Heat chai and water. Pour into mug with whiskey. Add lemon slice and cinnamon stick. Allow to sit for two minutes for the flavors to mingle.

Mango-Banana Chai Smoothie

  • 1 cup vanilla yogurt
  • 1 whole banana, frozen
  • 1 whole mango, frozen
  • 1 cup Gray Duck Chai

Blend all ingredients and enjoy. (if you didn’t have time to freeze fruit, add 4 ice cubes before blending)