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We’re a little obsessed with tea toddies for the complex layering of flavors that occurs when tea and spirits mingle—not to mention their unbeatable warming qualities on a chilly day. Combinations of whiskey, lemon and honey are classic, but why stop there? This chai-rum toddy will brighten your winter with notes of citrus and spice.
2 cinnamon sticks
2 tsp. whole cloves
15 cardamom pods, crushed
7 star anise pods
1 tsp. black peppercorns
2 Tbsp. Ceylon or English Breakfast tea
3 oz. aged rum
16 oz. water
2 tsp. honey, or to taste
1/2 oz. fresh lemon juice
Tools: saucepan, tea infuser, fine-mesh strainer, spoon
Glass: mug
Combine spices with water in a saucepan. Bring to a boil, lower the heat and add tea (in an infuser) to the water, allowing to steep for 4 minutes. Remove the tea infuser but allow the spices to simmer for another 6 minutes. Strain spiced tea into two glasses. Stir in 1 1/2 oz. rum , 1/4 oz. lemon juice and 1 tsp. honey (or desired amount) into each glass.
Serves 2.
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