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.
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Hot Buttered Chai
About This Recipe
|Yield:||makes 4 cocktails|
|Active time:||5 minutes|
|Total time:||15 minutes|
|This recipe appears in:||3 Easy Brunch Drinks for November Entertaining|
- 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.