Saturday, May 9, 2015

Hot Buttered Rum with Mint Tea

The weather here has been ... strange ... with dreary, rainy days and even a chance of snow on Mother's Day. To make it worse, I managed to catch a cold. Not so great for recipe creation.

But inspiration comes from everywhere, and a warm cocktail made a whole lot of sense to me. I've made a couple of versions of hot buttered rum, before, but this time I decided to change thing up by using hot tea instead of hot water.

Apparently tea is a becoming a hot thing in cocktails, but I just liked the idea of adding the flavor of a mint tea to the cocktail. Ron Zacapa 23 rum is a little bit sweet on its own, but I added a little more sweetness.

If the weather's not behaving where you are, this would be a nice, warming drink for a Mother's Day brunch. If you've got warm weather, serve this cold - just omit the butter.

Hot Buttered Rum with Mint Tea

1 cup brewed mint tea
1 tablespoon honey
1 teaspoon butter
1/2 ounce Ron Zacapa 23 Rum

Add the honey and butter to the tea and mix until it's a little frothy. Add the rum and stir. Serve hot.

I received a bottle of Ron Zacapa 23 at no cost to me.