Lifestyle
A warm cocktail recipe worth sipping slowly
Looking for a twist on your favourite raspberry and rum cocktail? This warm rooibos cocktail is just the thing.
Fragrant, comforting, and with a hint of natural sweetness, try this cosy recipe for those chilly September evenings.
Warm rooibos and raspberry cocktail
Ingredients
- 500ml (2 cups) water
- 500g sugar
- 4 cinnamon sticks
- 2 cloves
- 3 cardamom pods, crushed
- 200g fresh/frozen raspberries
- 2L boiling water
- 4 Rooibos teabags
- 100ml rum
Instructions
1. Place the 500ml water and the sugar in a medium pot over medium-high heat. Stir until the sugar dissolves. Add the spices and raspberries, and cook the syrup until thick but still runny, about 20 minutes. Pour the 2L boiling water into a heatproof jug, add the teabags and steep for 5 minutes.
2. Remove the teabags, then add the syrup and rum to the jug. Stir until well combined and serve warm.
Also See: Rooibos spiced chai mulled cider
The post Warm rooibos and raspberry cocktail appeared first on Food & Home Magazine.
