Masala Chai Tea Punch
This Masala Chai Tea Punch is a tea lover's dream. With a homemade Masala Chai syrup, Bacardi Spiced Rum, and some piping hot milk, you’ll get a cocktail that is amazing both hot and cold - perfect all year!
Ingredients
Cooking Instructions
step 1
In a saucepan over medium-low heat, lightly toast the Masala Chai Spices: Green Cardamom Pods (7), Black Cardamom (3), Cinnamon Sticks (2), Black Peppercorns (1 tsp), Whole Cloves (5), Whole Nutmeg (1), Vanilla Bean Pod (1), and Grapefruit Peels (1).
step 2
Add Fresh Ginger (3 1/3 Tbsp) and Water (2 cups) to the pan. Raise the heat to medium-high and bring the mixture to a boil.
step 3
Reduce the heat to low and add Black Tea (0.5 oz). Cover and let steep for 15 minutes.
step 4
Using a slotted spoon, remove the spices and tea from the saucepan.
step 5
To make this into a syrup, add Granulated Sugar (1 cup) to the mixture and heat over medium-high until dissolved. Once thickened slightly and dissolved, remove from heat and set aside.
step 6
In an Irish coffee mug, measure 40 ml of the Chai Syrup, BACARDÍ® Spiced Rum (1.5 fl oz) and Milk (1/2 cup). Stir with a bar spoon until combined.
step 7
To garnish, grate Whole Nutmeg (to taste) using a Microplane and serve.