It won’t be long before winter shows up at our front door, and what better way to stay warm than with a delicious tea-based cocktail? This recipe is a spin on the classic hot buttered rum.
I’ve always loved the idea of this cocktail but, for me personally, the classic lacks depth. You’re watering down tasty spiced rum and not adding much else to it. I fixed that with Numi’s delicious Honeybush tea. It’s one of my favorites: summer or winter; hot or cold. Honeybush’s taste just like… well, honey. No surprise there. It rounds out the flavors found in the spiced rum and pairs perfectly with vanilla vodka. Billowing with cinnamon and spice, this cocktail can be enjoyed even without the booze for all the sober sisters out there.
It scales quite nicely so making it for a party is easy to do. It also works out well as an iced beverage so pin this recipe for later! Just leave out the butter and serve it over ice with an orange slice. Like I said… summer or winter; hot or cold.
- 2 cups of water
- 3 teabags of Numi Honeybush tea
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 10 allspice berries
- 8 ounces dark rum
- 4 ounces vanilla vodka
- 4 slices of soft butter
- Add the water, brown sugar, cinnamon stick, and allspice berries to a small pot. Bring to a simmer and immediately remove it from the stove.
- Add the three teabags of Honeybush tea, cover, and the steep for 3 minutes. Strain the mixture, reserving only the liquid.
- To make the Honeybush Hot Buttered Rum, combine 4 ounces of hot tea, 2 ounces of rum, 1 ounce of vanilla vodka, and top it off with a pat of butter.
- This drink is best served in your favorite coffee mug, next to a roaring fire.
If you’re interested in other delicious, nuanced tea cocktails, try our Jasmine Blossom Cocktail and Kickin’ Moscow Mule.