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Apple of my chai


Marrying six varieties of apples — all grown and handpicked in Nova Scotia’s Annapolis Valley — together with cream and Grand Pré’s Pomme d’Or Cream liqueur, combines flavours of vanilla and hints of caramel with a soft, smooth palette. It can be sipped on its own, poured over ice or mixed in a chai tea cocktail

Colleen Thompson

Recipe courtesy of Colleen Thompson


  • 4 oz chai tea

  • 1 oz rum

  • 1.5 oz Pomme d’Or Cream

  • 1 tsp maple syrup

  • Grated nutmeg


Make the chai tea by steeping a tea bag in hot water for five minutes. Remove the tea bag and add rum and Pomme d’Or Cream to a glass or mug. Stir in maple syrup. Sprinkle with grated nutmeg and garnish with an apple slice.

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