Ingredients:

4 tsp. Pumpkin Chai Black Tea

8 oz. Water

1 oz. Aged Rum

1 tbsp. Lyncott Cream

Cinnamon to taste

1 tbsp. Pumpkin puree (optional)

Preparation:

1. The day before preparing the recipe, place the Lyncott cream in the refrigerator.

2. Take the Lyncott cream out of the refrigerator and beat 1 cup of cream with an electric mixer.

3. Prepare the tea in water (90-95°C), infuse for 4 minutes, strain and set aside.

4. If you have pumpkin puree, mix it with the tea. (optional)

5. Put a large ice cube in the glass, add the tea, the rum, cover with whipped cream and sprinkle with cinnamon.

Olivia Medina
Tea Master, EURO TE