CREAM together butter and TSTE® Baker’s Spice Blend.
ADD TSTE® Madagascar Pure Vanilla Extract, TSTE® Ginger Sugar, and TSTE® Vanilla Turbinado Sugar to butter mixture. Stir to make a paste.
STEEP TSTE® Earl Grey Crème Tea in 212°F water for 4-5 mins. Strain.
GET out your two favorite tea mugs and pour 1 cup of tea into each mug.
SCOOP 2 heaping TBS of butter mixture into each mug and stir.
ADD 1 oz of dark rum per mug.
Dip end of each cinnamon stick in Earl Grey Crème Buttered Rum. Roll wet ends in TSTE® Vanilla Turbinado Sugar until covered. Set on the rim of each mug.
Yield: 2 drinks
Total Time: 25 mins
Prep: 10 mins
Cook: 15 mins