Hibiscus Tea Rum

My first attempt at a cocktail. I usually stick to spirit + mixer and most of the time it will be baileys. This time though, I wanted a drink with a rum base. After a lot of researching, this is the perfect cocktail as I just made rosella tea the night before.

I do wish I have fancy cups and pretty decoration things to have prettier pictures. I guess, I can try to make it look neater but I just don’t want to waste time taking photos when I can start drinking right away. Also, I don’t have extra lemons, etc as background pictures. Therefore, sorry for the unglamorous pictures.

To make a glass:

  • 4 ounces hibiscus tea
  • 2 ounces dark rum
  • Splash of soda water
  • A little nutmeg

To make hibiscus tea, (I never really measure it exactly, but this is roughly my way) take about 8 rosella flowers and 500ml of water. That should be about 3-4tbs of dried flowers. I like my tea strong. You can adjust accordingly, I always just eyeball it.

So once the tea has been chilled, start by filling a glass with ice. Pour in the rum and tea. Add a splash of soda water, and top of with a little grated nutmeg for some extra spice. Garnish with pineapple.

*Either sweet or sour pineapple, rum just taste good with it.

Recipe taken from nytimes.


Chocolate Molten Lava Cake

I’ve been searching for a recipe that don’t really need much egg as I only had 1 egg but I want some fondue cake. So after going through countless recipes, I figure that I can roughly whip something up. I can predict that there will be a lot more molten cake recipes here as there’s just too many way to bake this. So here’s one that is very moist and more melted chocolate than there is cake. Personally I prefer more fudge like, but everyone else seems to prefer this consistency.

Vanilla, cinnamon and nutmeg is optional.

Make 2
200C preheated oven, oil-sprayed ramekins
80g dark chocolate
60g butter (I used salted)
1 egg
2 tbs white sugar
2 tbs vegetable oil (I use olive oil)
1 tsp flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg

Melt chocolate and butter.
In another bowl, whisk egg, sugar and oil until incorporated. (Add in a pinch of salt if use unsalted butter)
Slowly pour the chocolate mixture into the egg mixture and continue whisking. Or if melted chocolate is cooled, just pour all, then mix.
Add the flour and stir until no more white can be seen.
Then add the rest of the spices and mix.
Pour into the prepared ramekins.
Place onto a baking tray for easy removal from oven.
Baked for about 12-13 minutes.
The sides will slightly remove from the dish and the centre will slightly still be jiggly.
Run a knife along the ramekins.
Once slightly cool, top it over onto a plate.
Dust with icing power and serve with a scoop of vanilla bean ice cream.