If you’re a fan of Thai iced tea, this tea cocktail is for you. Made with Rishi Masala Chai, Sarah Scarborough from Nomadic Tea Party has captured both the spiciness from the chai and the sweetness in coconut milk to make the perfect cocktail - good anytime of the year!
Rum Thai Chai
Makes 2 glasses
- 1 Tbsp Rishi Masala Chai
- 6 oz. water
- 1.5 tsp freshly squeezed lime juice
- 1 Tbsp sugar
- 2 oz. dark rum
- 3 oz. coconut milk
- swirl of Domain de Canton ginger liqueur
- lime leaf or sprig of basil for garnish
Steep Rishi Masala Chai in 6 ounces of boiling water for 5 minutes. Strain and add freshly squeezed lime juice and sugar. Stir well. Then add dark rum and set aside until room temperature.
Fill 2 small glasses with ice and pour the tea and rum equally between two glasses. Top each glass with 1.5 oz. of coconut milk and a swirl of Domain de Canton ginger liqueur to taste.
Garnish with a lime leaf or sprig of basil. Enjoy!