Cooking Instructions
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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 1/4 tsp)
,
Whole Cloves (5)
,
Whole Nutmeg (1)
,
Vanilla Bean Pod (1)
, and
Grapefruit Peels (1)
.
Step 2
Add
Fresh Ginger (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.
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