November Witch

Hot Toddy meets Irish Coffee
1 12 oz Rum, Smith & Cross (Hazelnut Infused)
14 oz Rich demerara syrup 2:1
4 oz Rooibos tea
3 T Whipped cream (With Peychaud's)
Instructions
Heat Rum and Demerara in "Bartender's Bain Marie" while charging mug with boiling water. Once warm dump out water and add rum and sugar, top with hot tea and a few dollops of whipped cream.
Notes
Must keep everything hot or else a tepid drink ensues.
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