Irish ceremonial cocktails: Irish Tea

Ingredients for one 27 cl (9 fl oz) glass:

Organic Breakfast B.O.P. Black Tea - 1 sachet

Irish Whiskey - 4 cl (1.35 fl oz)

Sugar cane syrup - 2 cl (0.676 fl oz)

Full cream - 2 tablespoons

• Heat water to 95 °C/203°F and add the tea. Leave to steep for 7 minutes.
• Remove the bag or strain if you use loose leaf tea.
• Whip the chilled cream.
• Pour whiskey and cane syrup into the glass. Stir.
• Delicately pour the whipped cream over the surface of the tea so it floats.

N.B. 

In our Paname's version, we replaced sugar cane syrup with delicious Routin 1883 vanilla syrup. 

Choose a rich, high-fat cream for a dense, smooth whipped cream.