- 5 tablespoons raw sugar
- 2 vanilla beans, split lengthwise
- 6 ounces aged rum (I like Motte & Sons Bootlegging Co. from Spartanburg.)
- 1 ounce Earl Grey Crème Tea
- 1 tablespoon unsalted butter
- 1 ounce honey
- 2 cups whipping cream
Combine sugar with vanilla beans and one ounce water in small saucepan. Heat, while stirring, until sugar dissolves. Remove from heat.
Heat butter in a large saucepan on medium heat. Once melted, whisk in the vanilla syrup (including beans). Whisk in honey and cream and increase heat to medium-high. Continue whisking until it starts to bubble. Reduce heat and simmer five minutes (until slightly thickened). Remove from heat.
Place tea in small bowl and top with rum. Stir to wet tea and let sit for one minute. Strain, reserving rum, and stir wet tea leaves into hot cream.
Allow cream to cool to room temperature, and then stir in infused rum.
Strain and store refrigerated for up to two weeks. Shake before serving.