Add <quantity>50<unit>g</unit></quantity> of chai massala powder and <quantity>600<unit>ml</unit></quantity> of water in a pot on medium heat. Simmer until right before the mixture boils

Put <quantity>1<unit>kg</unit></quantity> of demerara sugar in a separate pot

Strain the infusion into the sugar through a fine mesh sieve

Simmer on medium heat until sugar dissolves, stirring constantly. Do not let boil

Blend the warm syrup for 1m on low speed

Pour the syrup into a bottle through a funnel. The demerara sugar & spices syrup is ready

Add <quantity>30<unit>ml</unit></quantity> of lime juice to a cocktail shaker

Add <quantity>20<unit>ml</unit></quantity> of the demerara sugar & spices syrup

Add <quantity>7<unit>dashes</unit></quantity> of angostura bitters

Add <quantity>40<unit>ml</unit></quantity> of dark rum

Add <quantity>20<unit>ml</unit></quantity> of smoked single malt whiskey

Fill the cocktail shaker with ice cubes and shake vigorously until thoroughly chilled

Strain the cocktail into an old fashioned glass with <quantity>1</quantity> clear ice

Grate fresh nutmeg to taste

The fang daiquiri is ready! Enjoy!