Ingredients
- 25ml chai tea & garam masala infused rum*
- 25ml coconut oil infused Highland Boundary Birch and Elderflower spirit**
- 25ml coffee liqueur
- 25ml espresso
Steps
Pour all ingredients into shaker with ice. Shake vigorously until you can see drink is emulsified. Strain into a lowball glass of choice and garnish with a cinnamon stick or star anise.
*pour rum into pot with pinch of garam masala. Heat until before boiling and transfer to a sealable jar with a teabag of vanilla chai tea. Leave to infuse for 10 minutes before removing teabag and sealing jar.
**pour highland boundary into small pot with 1tsp of coconut oil. Heat and stir until oil is dissolved into spirit but do not boil. Transfer to a sealable jar and leave to cool. Leave for 2-3 days and repeat, leaving again for 2-3 days. Cut a hole into layer of oil and pour out the Highland Boundary.