Ingredients
• 30 ml dark rum
• 2 tsp Singbulli Classic Summer Chinary Black
• 100 ml water
• 1 tsp lemon juice
• tsp cinnamon powder
• Sugar, to taste
Method
• Boil the water and add sugar. Stir until it dissolves completely.
• Drop the tea leaves. After three minutes of steeping, strain the leaves and allow the tea to cool.
• Combine the tea, rum, lemon juice and cinnamon powder in a shaker and shake till it blends.
• Serve over ice.
(Recipe courtesy: Teabox)
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