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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Winter is coming. And tea season. This makes a very nice give away filled in bottles and the preparation makes your home smell absolutely wonderful. The recipe is open to variation of spices/teas and is truly easy. The amount of syrup will be about 250ml and will keep months stored in the fridge. Mix into hot milk (1mug will need about 1 tsp syrup) or add to coffee, cakes, ice cream, ... Ingredients:
500 ml water |
black tea (20 teabags) |
400 g brown sugar |
2 cm ginger (fresh, in cubes) |
1 tablespoon clove |
4 -5 cinnamon sticks |
1/2 vanilla bean (scrapes and pod) |
1 teaspoon black peppercorn |
1 tablespoon cardamom pod (optional) |
1 tablespoon star anise (optional) |
Directions:
1. Bring water to a boil and add teabags. Let stand for about 15 minutes.
2. Squeeze out teabags thouroughly.
3. Roast dry spices (apart from ginger and vanilla bean) in a pot until fragrant (do not burn!)
4. Add roasted spices, cubed ginger, vanilla seed, pod and the sugar to the tea and bring to a boil.
5. Let cook/simmer until syrupy (about 20 minutes).
6. Pour into small bottles/jars through a sieve.
7. This will keep months stored in the fridge.
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