Exact quantities, then the method.
Caramel Black Tea and dark spiced rum are made for each other: both have warm, treacly notes, and a squeeze of lemon and a twist of orange keep the drink from being too rich. Brew the tea strong and cool it, build it over ice with the rum and lemon, and finish with the orange oils.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Caramel Tea and Spiced Rum recipe. Canonical: https://teas.co.uk/recipes/cocktails/caramel-tea-and-spiced-rum/
It is an autumnal sort of cocktail, short and warming. Makes one; swap the rum for warm spiced apple juice to keep it alcohol-free.
You'll need
- 1 tea bag of Dilmah Caramel Tea
- 80ml freshly drawn water at 100C, just off the boil
- 50ml warm spiced dark rum (or 50ml warm apple juice for alcohol-free)
- 20ml fresh lemon juice
- 1 thin orange peel twist, peeled with a vegetable peeler
- 1 250ml short tumbler, chilled in the freezer for ten minutes
- Enough cubed ice (about 150g)
- 1 small saucer for covering during steep
Method
- Chill a short tumbler in the freezer.
- Steep the tea bag in 80ml of freshly boiled water for five minutes, then lift it out and cool the concentrate.
- Fill the tumbler with ice and pour the cooled tea over it.
- Add the spiced dark rum and the lemon juice, and stir once.
- Twist a strip of orange peel over the glass to release its oils, then drop it in.
- For an alcohol-free version, swap the rum for warm spiced apple juice with a pinch of cinnamon.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dilmah Caramel Tea, 20 Tea Bags 30g
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