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Prepare the Batter

Prepare the Cocktail

  • Batter, prepared 60 g
  • White rum 30 ml
  • Cognac 30 ml
  • Water, hot 120 ml
  1. Prepare the Batter

    • Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
    • Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and Tazo® Concentrate Classic Chai Latte to the butter mixture; mix. Stir in the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.
  2. Prepare the Cocktail

    • Place45 gramof batter into the bottom of a coffee mug.
    • Put in the alcohol and then pour the hot water over the mixture and stir.
    • Top with 15 gram of batter.
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