Ingredients (Serves 2)
50ml Belgrove Hazelnut Rum
600ml milk
1 black teabag (Assam or Darjeeling)
3 teaspoons Demerara sugar
1 cinnamon stick
Freshly grated nutmeg
2 cardamom pods
2 cloves
½ teaspoon black peppercorns
4 thin slices of fresh ginger
1 vanilla pod (split lengthways)
3 star anise (2 to garnish)
Method
Gently crush the spices and ginger in a pestle and mortar until fragrant. Add the spices, ginger, vanilla, sugar and teabag to a large saucepan along with the milk. Heat gently over a low heat for 20 minutes.
Stir, then strain through a fine-meshed sieve into two mugs. Pour 25ml of Belgrove Hazelnut Rum into each mug and garnish with a star anise.
In This Cocktail
Hazelnut | Cocoa | Vanilla
Hazelnut Rum
Smooth, well-balanced and deliciously complex, our hazelnut rum is made with single-origin Demerara rum and all-natural flavours.
Rich, toasted hazelnuts combine with notes of cocoa and vanilla to give our rum its unique and refined taste.