Havana Bernie Colada


  • 300 ml boiling water
  • 10g of Natural Moose Havana Tea
  • 1 peach
  • 220 ml peach nectar
  • 80 ml coconut syrup
  • 80 ml of heavy cream
  • 80 ml of brown rum
  • Crushed ice

Step 1

Brew the Havana Tea with 300 ml of boiling water and let it steep for 10 minutes. Wash the peach and rub dry, stone and puree in a blender.

Step 2

Measure out 80 g of peach puree and add to the blender with all other ingredients. Add half a handful of crushed ice. Mix into a creamy drink, divide between two glasses and serve immediately.