Made by SA's no. 1 sugar brand.
Recipe courtesy of Sunday Times.
60 ml (4 T) black tea leaves (or 4 tea bags)
1 litre boiling water
60 ml (4 T) dark rum
Huletts EquiSweet, to taste
250 ml (1 cup) fresh cream, whipped
5 ml (1 t) black tea leaves
- Place tea in pot, pour in boiling water and steep for about 5 minutes or until strong.
- Strain if using loose tea.
- Divide rum between 4 heatproof glasses.
- Pour in tea, sweeten to taste and top with a dollop of cream and a light sprinkling of tea leaves.