Chai- Hia-Spiced Hot Buttered Rum

Chai- Hia-Spiced Hot Buttered Rum recipe courtesy of Tate & Lyle Sugar.

Chai- Hia-Spiced Hot Buttered Rum.

Hello. Thursday already. I can almost smell the weekend!

Any fun plans for the end of the week?

Today I have a lovely warm recipe to share with you:

Chia- Hia-Spiced Hot Buttered Rum.

This recipe is perfect after a long busy day. Just kick off your shoes and warm yourself up.

Wow!

This warming spiced rum drink is the perfect treat for a chilly winter’s day.

Adults only, please!

How To Make Chai- Hia-Spiced Hot Buttered Rum:

Preparation 5 minutes

Makes 2

Ingredients:

20g butter, at room temperature
20g Tate & Lyle Light Soft Brown or Light Muscovado Sugar
Boiling water
2 spiced Chai tea bags
4tbsp dark rum
Freshly grated nutmeg
Cinnamon sticks, to serve

How To Make This Recipe:

1. Beat the butter and Tate & Lyle Light Soft Brown or Light Muscovado Sugar together until creamy.

2. Warm 2 serving glasses with boiling water, tip it out, then put a tea bag into each glass, filling them about 2/3rds full with boiling water. Steep for 3 minutes, then remove the tea bags.

3. Share the butter and sugar mixture between the glasses, then add the rum and stir well.

4. Serve at once, sprinkled with a little freshly grated nutmeg, with the cinnamon sticks to decorate.

Cook’s tip: Adjust the drink to suit your taste – if you like it a little spicier, steep the tea bags for an extra minute. If you prefer less punch from the rum, just add 1 tablespoon to each glass.