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This creamy buttered rum is perfect for sharing on a cool winter evening. In a few easy steps take this classic and turn it into a decadent tea-inspired treat!
From TSTE®2 TBS TSTE® Baker’s Spice Blend¼ tsp TSTE® Madagascar Pure Vanilla Extract¼ tsp TSTE® Ginger Sugar1 tsp TSTE® Vanilla Turbinado Sugar (extra for optional garnish)1 TBS TSTE® Earl Grey Crème Tea2 TSTE® Cinnamon Stick - Korintje (optional garnish)
From the Grocer2½ TBS butter, softened16 oz filtered water2 oz dark rum (or to taste)
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.
Serving Suggestion: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 drinksTotal Time: 25 minsPrep: 10 minsCook: 15 mins
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