White Chocolate Peppermint Mar-TEA-Ni
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon teavana white chocolate peppermint loose leaf tea
  • 8 ounce heavy cream
  • 1 teaspoon rock sugar, preferably teavana's
  • 2 ounce aged rum
  • 3/4 ounce coffee liqueur
  • 1 ounce white chocolate peppermint cream
Directions
  1. In a small saucepan, bring Teavana’s White Chocolate Peppermint loose leaf tea and heavy cream to a simmer.
  2. Cover pan and let steep 20–25 minutes.
  3. Fine strain through wire mesh or cheese cloth, pressing as much liquid from the tea as possible.
  4. In a squeeze bottle, cool in the refrigerator for one hour.
  5. Before using, add rock sugar to the squeeze bottle and shake for one minute to aerate.
  6. In a mixing glass, stir rum and coffee liqueur with ice for 20 seconds.
  7. Strain into a coupe glass.
  8. Float 1 ounce of white chocolate peppermint cream on top using the bar spoon to cradle into the glass, leaving a distinct line between cream and spirits.