This recipe appears in:3 Easy Brunch Drinks for November Entertaining
As with any variation on hot buttered rum, this drink is all about execution. Using a simple batter made of creamed butter and brown sugar makes sure you get the flavor of the butter without the dreaded oil slick on the top of your cocktail.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- For the Batter:
- 8 tablespoons (1 stick) room temperature butter
- 1 cup brown sugar
- One 2 1/2 inch piece fresh ginger, peeled and sliced into 4 pieces
- 5 chai tea bags
- 8 ounces brandy
- 16 ounces boiling water
In a small bowl cream butter and brown sugar together with a wooden spoon until evenly incorporated. Divide between 4 mugs.
Place ginger and teabags in a heatsafe dish. Pour 16 ounces of boiling water over and let steep for 4 minutes, then strain.
Pour two ounces of brandy in each mug then pour 4 ounces of steeped tea over top. Mix with a spoon until batter is full melted into the tea, then serve immediately.