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Bay Leaf- and Cinnamon-Infused Assam Tea

By Nils Noren

Nils Noren, executive chef at restaurant Aquavit, in New York, pairs this smoky hot drink with venison, but it works well with almost any wintry game preparation. He uses Assam tea, a full-bodied brew from India. For a richer, molasseslike flavor, use muscovado sugar.

Chef's Tip:

Fresh bay leaves are available at many gourmet markets.

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