Spiced Carrot Cupcake Cocktail
Print recipeIngredients
- 2 cups hot water
- ½ cup milk or non-dairy alternative
- ¼ tsp vanilla extract
- 1 tbsp brown sugar
- whipped cream
- spiced rum (optional)
- cinnamon liquor (optional)
- 3 Perfect Spoonfuls of our Carrot Cupcake tea
Directions
| Step 1 | |
| Brew tea in hot water for 10 minutes, then strain. Stir in vanilla extract and sugar until dissolved, then add milk. | |
| Step 2 | |
| Pour into two 12 oz mugs and top each with ½ oz rum, ½ oz cinnamon liquor and whipped cream. Happy sipping! | |
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