Preparation

1. Add rum and vanilla syrup to an Irish Coffee Mug.
2. Top with 6 oz hot chai tea.
3. Top with the caramelized pineapple dairy free cream.
4. Garnish with freshly grated nutmeg.
5. For the vanilla syrup, bring one vanilla bean split, 1 cup of sugar, 1 cup of water to a boil.
6. Simmer for 5 minutes then remove from heat.
7. Leave overnight and then strain.
8. For the tea, add one chai tea bag to 8 oz hot water for 5 minutes.
9. Remove the tea bag then the chai tea is ready.
10. For the caramelized pineapple heavy cream.
11. Make caramelized pineapple juice by taking one 20 oz can of pineapple chunks, reserving the juice, and putting it in a skillet on medium high heat with .25 cup of granulated sugar.
12. Heat until it starts to brown. Once pineapple is caramelized, add to a blender with the reserved juice.
13. Blend.
14. Strain out the pulp.
15. Mix 2 parts dairy free heavy whipping cream with 1-part caramelized pineapple juice.
16. Shake with the coils from a Hawthorne strainer to whip.