Tea for Two:
1.5 c vanilla almond milk
½ c water
2 cracked pods of cardamom
1 tsp matcha
2 tsp honey
1½ oz Licor 43
1½ oz rum (we use Brugal Añejo)
garnish: grated cinnamon & pinch salt
Bring almond milk, water, cardamom, and matcha to a boil in a pot, then reduce to a simmer. Whisk to incorporate matcha, stir in honey, Licor 43, and rum, and simmer until warm. Strain into 2 mugs, and add a little more booze if you choose. Top with a pinch of salt and grated cinnamon.
Batch option: To double or triple this recipe, an electric coffee urn is indispensable. Just toss the ingredients in the urn and bring it to a boil, then keep it heated.
This hot green lava is a warming energizer, inspired by our recipe for matcha almond cookies. Matcha, a Japanese green tea in powdered form, reanimates you with loads of antioxidants. The matcha, cardamom, and salt temper the sweetness of the almond milk, honey, and Licor 43 to make Après Ski an earthy, slightly camphorous brew.
Honestly, making cocktails is a bit like baking. Sugar is the bartender’s butter, while acid and salt can brighten and bring out flavors. Both activities are inherently mathematical—ratios determine taste and texture, influencing both what comes out of the shaker and the oven.
The real question is this: why bother baking it when you can drink it?