Caramel – Ginger – Punch
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 11 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 g iner, fresh - more if you like
- 2 bags tea, Roiboos caramel
- 300 ml water
- 2 teaspoons rock sugar or honey
- 2 tablespoon cream, liquid or whole milk
- 2 tablespoon liqueur (vanilla or almond liqueur), optional
Print Recipe
Pin Recipe Instructions
- Clean the ginger and cut into fine slices. Pour 300 ml of boiling water over the tea bag and ginger and let it steep for 6 minutes. Remove the tea bags and sweeten to taste. Flavor with the alcohol as desired, pour into mugs or cups and carefully pour in the cream. Enjoy it hot!
- Annotation:
- The ginger slices can be sieved if desired, but can also remain in the drink, as they sink down and do not interfere with drinking.
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