2 oz spiced chai concentrate, or strong brewed black spiced chai tea
1 oz espresso
1 oz Twisted Alchemy Rich Demerara Syrup
1/4 cup coconut milk
1.5 oz dark rum
Cinnamon powder, for garnish
Add coconut milk to a saucepan on low to medium heat. For foamy milk, whisk with a battery-operated whisk. Brew espresso and black tea, if using, while milk warms. Add espresso, demerara syrup, dark rum, and chai concentrate (if using) to a shaker without ice. Shake well. Pour into a mug with the warmed milk. Top with cinnamon powder.
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