25 / Apr
Chantilly Tea's "Tea-Infused" Syrup Recipe
Boil 1/2 cup water with 1/2 cup granulated sugar in a small saucepan and stir until sugar is dissolved. Add the loose-leaf tea of your choice (about 6 teaspoons or 1/3 cup) to the saucepan. Reduce the water until it is thick and syrupy. Let the tea leaves sit 1-2 hours in syrup for the flavor to infuse. Strain through a fine mesh sieve and then store syrup in an airtight container in the refrigerator for up to one month.
This syrup can be used to flavor champagne, beer, wine, as a dessert syrup, on pancakes, and more!