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.
- Yield:makes 4 cocktails
- Active time: 5 minutes
- Total time:15 minutes
- 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.