Caribbean Ginger Rum Digestif

teas.co.uk · 12 min · Serves 1

You'll need

• 2 Dalgety Soursop and Ginger tea bags
• 100ml freshly drawn water
• 2 extra fresh ginger root coins, peeled and gently crushed (about 15g)
• 1 whole star anise pod
• 1 cinnamon stick (about 4cm)
• 25ml premium aged dark rum (or 25ml premium ginger beer for the alcohol free swap)
• 1 teaspoon of clear runny honey
• 1 small 150ml heatproof glass cup
• 1 small fine mesh tea strainer
• 1 small heavy based saucepan

Method

1. Put the water, crushed ginger coins, star anise and cinnamon stick in a small saucepan and bring to a soft simmer.
2. Drop in the soursop and ginger bags, lower the heat and simmer gently for six minutes.
3. Lift the bags out without pressing, then strain the spiced concentrate into a small heatproof glass.
4. Let it cool for a couple of minutes, from hot to just warm.
5. Stir in the rum and the honey.
6. Sip slowly, warm, over the course of twenty minutes.
7. Tip: for an alcohol free version, swap the rum for a splash of ginger beer to keep the warmth without the spirit.

Recipe: https://teas.co.uk/recipes/cocktails/caribbean ginger rum digestif/