put the following in a mug: - 1tbspn butter - 2tspn brown sugar - small pinch of cinnamon, clove and nutmeg

then: - brew up some ripe puer tea (i brewed one of my favorites, a 2018 “Hui Run” Ripe Puer from Bulang Mountain… has an earthy taste with dark-chocolate-bitter notes, makes my mouth water) and pour it into the mug while still hot, filling it up halfway, then stir to melt and dissolve the above ingredients

• add 2oz of blended scotch (this would be great with rum too) and top off with a bit more of the puer tea till the mug is full. enjoy.

i make hot buttered rums/scotches often as a comfort drink, and im a huge chinese tea nerd as well. it suddenly came to me today that i should try making a hot buttered scotch but with a ripe puer instead of just hot water, and the result is insanely good, the bitter earthiness of the tea plays really well with the sweet brown sugar and the butter, brings out the chocolate notes of the tea even more, and the nuttiness of the scotch blends in perfectly