Blend all the ingredients (minus the water) together. Pour into a teacup and top-up with boiling water. Garnish with a lemon wedge spiked with cloves. Serve with gingerbread biscuits.
Recipe courtesy of: Dominic Laverty, Princess Cruises, Global. Dominic Laverty represented Cruise at the World Class Bartender of the Year final, 2013.
NB: Contains 27 grams of alcohol per serve
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