Kenyan Tea Dark and Stormy
A bold East African twist on the Dark and Stormy—Kenyan-infused dark rum stirred with ginger beer and fresh lime over plenty of ice.
The Dark and Stormy is already a brisk, ginger-forward classic, and Kenyan black tea takes it somewhere new. Infused into dark rum, the tea adds a coppery, malty depth that turns a simple highball into something layered and aromatic.
Two hours is the sweet spot for the infusion. Kenyan CTC releases its color quickly—after 30 minutes the rum is already amber—but the malt and brisk body need the full two hours to settle in. Push past three hours and the tannins start to bite.
Use the spiciest ginger beer you can find (Goslings, Fever-Tree, or a quality local brand). The Kenyan tea brings malt; the rum brings molasses; the ginger beer brings the kick. Fresh lime ties them together with sharp acidity.
For a mocktail version, skip the rum and shake strong cold-brewed Kenyan with lime juice, a teaspoon of dark brown sugar syrup, and a dash of Angostura, then top with the same spicy ginger beer. You get all the warmth and complexity—still bold enough to feel like a real drink.
Ingredients
- 60 ml dark rum (Goslings or similar)
- 2 Kenyan CTC tea bags
- 120 ml spicy ginger beer
- 20 ml fresh lime juice
- 1 tsp dark brown sugar syrup (optional, to taste)
- Lime wedge for garnish
- Fresh ginger slice for garnish
- Crushed ice
How to make it
- 1Infuse rum: add Kenyan tea bags to the dark rum in a sealed jar for 2 hours. Remove bags and squeeze gently.
- 2Fill a tall highball glass with crushed ice.
- 3Add the lime juice and brown sugar syrup (if using). Stir briefly to combine.
- 4Pour the infused rum over the ice, then top with cold ginger beer.
- 5Garnish with a lime wedge and a thin slice of fresh ginger. Do not stir aggressively—the layered look is part of the charm.
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