Prepare the Batter

Prepare the Cocktail

  • Batter, prepared 60.0 g
  • White rum 30.0 ml
  • Cognac 30.0 ml
  • Water, hot 120.0 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, Tazo® Concentrate Classic Chai Latte and fresh pressed lemon juiceto 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

    • Place 45 gram of 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.
Chef Inspiration