Smoky Vanilla Rooibos Brew

🥃 Glass mug or heatproof tumblerMedium (approx. 9-11% ABV)

Lista della spesa

1 rooibos tea bag
35ml peated Scotch whisky (or mezcal)
30ml oat milk or single cream

Base del barprobabilmente li hai già

150ml boiling water
10ml vanilla extract (or store-bought vanilla syrup)
10ml honey
1 whole cinnamon stick

Come si prepara

1. Brew the Base

Place the rooibos tea bag into your heatproof glass mug and pour in 150ml of freshly boiled water.
Let it steep for 2 minutes to extract a rich, deep red base, then remove and discard the tea bag.

2. Sweeten and Spike

Stir in 10ml of honey and 10ml of vanilla extract until completely dissolved.
Pour in 35ml of peated Scotch whisky and stir gently to combine.

3. Finish and Serve

Float 30ml of oat milk or cream over the top by pouring it slowly over the back of a spoon.
Garnish with a cinnamon stick across the top and serve immediately while warm.

Guarnizione

A whole cinnamon stick rested on the rim for stirring, with a light dusting of ground cinnamon over the cream if desired.

Versione analcolica

Replace the peated whisky with 35ml of brewed lapsang souchong tea (or 2 dashes of liquid smoke mixed into hot water) to keep the warm, smoky campfire character completely alcohol-free.

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