This Boozy Salabat has lots of spicy ginger and sweetened with coconut sugar and spiked with a shot of Rum. It goes down as smooth as vanilla. So yes you should totally make it boozy.
Okay full disclosure. This is oh so easy to drink. I shot the photos for this recipe at 10am and I had to stop myself from finishing the Boozy Salabat.
The spiciness from the ginger really hits you on that first sip and the combo of the coconut sugar and the rum is delish.
If they gave me this in the olden days for my cold I would totally down it. So much better than Robitussin. Ha!
Ingredient Notes
Fresh Ginger - I used ginger that was about 3 inches in length and sliced it thick. Really the more the better and the more spicy your Salabat will be.
Coconut Sugar - Any sugar will do, but if you have coconut, muscovado or even traditional Filipino sugar like pantusa will work perfectly. For this recipe that can serve between 2-4 people (depending on on your serving glass) you will need ¼ cup.
Water - We will start with 5 cups of water as it will boil down when we make the Boozy Salabat.
Rum - If you can use Filipino rum. My favorite is Kasama Rum. It's so easy to drink and goes down so smooth. Like drinking vanilla.
How to Make Hot Boozy Salabat
Pour the water and coconut sugar into a pan and stir to dissolve. Then add the ginger slices.
Set the heat to high and bring to a boil. Then turn down the heat and leave to simmer for 10 minutes.
Transfer the hot Salabat to a serving pot. You can use either a tea pot or a French press like I did.
Pour 1 oz shot of rum into a serving cup.
Add a slice of ginger for garnish.
Then pour in the hot Salabat.
Now you have a Boozy Salabat! So easy!
Really this goes down so well. I would serve it in smaller cups, something like 4 to 6 ounce cups is my recommendation.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Sauce Pan
- Serving Pot Tea pot or French Press
- 4 4oz size cups
Ingredients
- 3 Inch Knob of Fresh Ginger Sliced Thick
- ¼ Cup Coconut Sugar
- 5 Cups Water
- 4 oz Rum
Instructions
- Pour the water and coconut sugar into a pan and stir to dissolve. Then add the ginger slices. Set the heat to high and bring to a boil. Then turn down the heat and leave to simmer for 10 minutes. Transfer the hot Salabat to a serving pot.3 Inch Knob of Fresh Ginger Sliced Thick, ¼ Cup Coconut Sugar, 5 Cups Water
- Pour 1 oz shot of rum into a serving cup. Add a slice of ginger for garnish. Then pour in the hot Salabat. Serve right away.4 oz Rum
You can also make Salabat cold!
Super easy Iced Salabat (Iced Ginger Tea) recipe using fresh Ginger and lots of ice. It's the perfect refreshing drink on a hot summers day..
Leave a Reply