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Holiday entertaining season is officially upon us. Whether you're hosting or are a guest at the party, having a unique back pocket cocktail recipe can be key to surviving all those festive get-togethers. With that in mind, our teamakers had fun whipping up this tea-inspired hot buttered rum recipe featuring Rum Pot, a sweet and fruity blend of Columbian black tea, star anise, licorice root and hand-picked dried fruit, all steeped in rum for three months at our tasting room. When combined with butter, brown sugar and dark rum, holiday traditions might just turn a little sideways.

hot buttered rum pot

Ingredients

  • 3 tsp of Rum Pot Tea
  • 1 tbsp butter; softened
  • 1 tbsp brown sugar
  • 2 oz dark rum (we used Goslings)
  • 1 cinnamon stick

Instructions

  1. Steep 3 tsp of Rum Pot tea in 100 ml/3 oz of water just off the boil for 5 minutes.
  2. While tea is steeping, add butter and brown sugar into an 8 oz heat-proof mug (such as an Irish Coffee mug) and gently muddle until ingredients are incorporated.
  3. After tea has steeped, strain tea liquor into your mug, discarding the leaves, then stir until butter and sugar dissolve.
  4. Add dark rum and top with water just off the boil.
  5. Give one last stir, add a cinnamon stick and enjoy!