In a small bowl, combine tea bag and Cognac. Let steep for 30 minutes. Remove and discard tea bag, pressing bag to remove excess liquid.
In a cocktail shaker, add Cognac mixture, liqueur, and cream. Add ice, and shake until cold. Strain into a coupe glass. Garnish with cocoa powder, if desired.
Notes
*I used Brook37 The Atelier’s Phyllis Earl Grey Bespoke Tea, a collaboration that honors my mother, Phyllis Hoffman DePiano. It’s available at victoriamag.com/products.