- 6 ounces hot rooibos or strong Black tea (such as Ceylon)
- 1 ounce bourbon (preferably Wild Turkey; nothing overproof)
- 1 ounce Cognac (preferably Pierre Ferrand or Hine)
- 1/2 ounce Bénédictine
- 2 dashes Angostura bitters
- 1 whole nutmeg
- 1 lemon wheel studded with a few cloves
- 1 cinnamon stick
- Stir tea, bourbon, Cognac, Bénédictine, and bitters in a mug; grate a little nutmeg over. Garnish with lemon and cinnamon.