I’m sipping on this beauty whilst typing there words – and let me tell you, blogging with a cocktail in hand is a whole new level of bliss! Me & cocktails is a foreign land, especially when it comes to making my own ones (I much prefer safe hands of professionals – the ones at the Alchemist in Birmingham are real magicians – check out the place here). But since I’m a professional at making my own bubble tea (would you like to see a recipe?) I decided to take a plunge & make my own milky tea cocktail with nothing less autumnal than rum & cinnamon!
It’s strong, it’s comforting & it makes me oh so warm inside. You can make it either hot or cold (I prefer the hot version on colder evenings – the kind of evenings when you get home and you’re drenched from a torrential rain and also a bit sniffly from the tremendous winds). All you need to do is steep a few bags of tea – or alternatively you can use a leaf tea too. For the one I’m holding in my hand right now I used Four Flavours Quartet from Tearoute (you can get it here). It’s a mix of cinnamon, almond, chestnut and linden together with a base of green tea. It smells like Christmas as it as but adding a few drops (read a shot) of almond rum takes it to a whole new level. I do like my tea with rum on the coldest of days but this fanciness in a Moscow mule mug with a few ice cubes & a sprinkle of cinnamon on top is just aaaah.
- 4 tea bags tea of your choice
- 1 litre milk
- 1 litre water
- 2 shots rum
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp sugar
- a handful of ice cubes
2. Remove tea bags and pour into mugs, filling each much up to the half.
3. Add vanilla extract and top it up with milk. Now add a shot of your favourite rum into each mug.
4. Sprinkle with cinnamon & add ice cubes if you’re making the cocktail cold.
5. You can also make it warm by warming up the milk & adding warm water.