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). 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.
Milky tea cocktail with rum & cinnamon
- 4 tea bags of your choice
- 1 l water
- 1 l milk
- 2 shots rum
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 2 tbsp sugar
- 1 handful ice cubes
Boil water and add tea bags & sugar. Boil for 3 minutes.
Remove tea bags and pour into mugs, filling each much up to the half.
Add vanilla extract and top it up with milk. Now add a shot of your favourite rum into each mug.
Sprinkle with cinnamon & add ice cubes if you’re making the cocktail cold.
You can also make it warm by warming up the milk & adding warm water.