Fruity Spicy Rum Tea Recipes

CHAI TEA WITH SPICED RUM

Steps:

• Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
• While the tea is steeping, whip the cream to soft peaks.
• Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

SPICY-SPIKED ICED TEA

Steps:

• Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
• Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
• When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.

SPICED CRANBERRY RUM TEA

Steps:

• In a saucepan submerge the tea bags in the boiling water and remove the pan from the heat. let the tea bags steep for 5 minutes and discard them. To the tea add the sugar, the cranberry juice, the star anise and the zests and simmer the mixture, covered, stirring occasionally, for 10 minutes. Stir in the orange juice and the rum and heat the mixture over moderate heat until it is hot. Discard the zests, divide the tea among heated mugs, and garnish each drink with 1 of the star anise and a lemon slice.

SPICED RUM FRUITCAKE

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

FRUITY & SPICY RUM TEA

Steps:

• In a medium size pot, combine the apricot nectar, orange & pineapple juices, water, sugar, ground cinnamon, cloves and lemon slices.
• Bring to a boil and reduce the heat to low.
• Cover and simmer for 10 minutes.
• Next stir in the rum and simmer for another 5 minutes.
• Now add the instant tea, mixing well.
• Strain the tea mixture and pour into warm mugs.
• Garnish with the cinnamon stick, for stirring.
• This is best when served hot.