Baby, it’s cold outside! Here’s a super scrumptious, HOT cocktail that you can sip by the fireside on Christmas eve or serve to your guests at your New Years Eve party. The recipe includes rum but if you prefer to go alcohol free, it will be just as delicious (plus about half the cost).
The chai concentrate that I made recently was so delicious that I started this recipe off the same way. The only differences being that I added star anise and I mixed the concentrate with apple cider instead of milk. DE-LISH. After it’s all put together and warmed up, just add a shot of spiced rum and you’re good to go.
I’ve discovered cinnamon sticks, star anise and other spices sold in the hispanic section of grocery stores (especially Walmart) for a much lower price than in the actual spice aisle. I bought a bag of four small cinnamon sticks for $1.28 and a bag FULL of star anise for just $0.94 cents. It is worthwhile to check there or search out any local ethnic grocers because they often sell herbs and spices in bulk and at much lower prices.
- 4 cups water $0.00
- 4 bags black tea $0.51
- 1 inch fresh ginger $0.12
- 4 sticks cinnamon $1.28
- 10-15 whole cloves $0.39
- 4 pods star anise $0.26
- ½ tsp vanilla extract $0.14
- ½ cup white sugar $0.08
- 4 cups apple cider $0.75
- 8 oz. dark spiced rum $4.79
- Using a vegetable peeler, remove the skin from the ginger. Slice it into medallions and combine it in a pot with four cups water, tea bags, cinnamon sticks, cloves and star anise. Bring the mixture to a boil (with a lid) then reduce the heat and let simmer for 5 minutes.
- Place a colander over a large bowl and pour the tea through to strain out the herbs, spices and tea bags. While the tea is still hot, dissolve in the sugar and vanilla extract.
- To assemble a cocktail, combine ½ cup of spiced tea and a ½ cup of apple cider. Use a microwave to heat until steaming (if tea or cider is not already hot) then add 1 oz. of spiced rum.
If you’re serving this for a party, you can combine all of the strained tea with all of the cider and keep warm in a crock pot on low. Add the rum to each cocktail individually or to the pot with the cider/tea mixture.
Step By Step Photos
Combine the water, tea, ginger (peeled and sliced), cinnamon, cloves and star anise in a pot. Bring to a boil with a lid in place then reduce the heat to low and let simmer for 5 minutes.
Pour the tea into a large bowl through a colander to strain out the spices and tea bags. While the tea is still hot, dissolve in the sugar and vanilla extract.
Assemble the cocktail by combining 1/2 cup tea, 1/2 cup cider and 1 oz. of rum. If the tea or cider is not hot, heat before adding the rum.