Simple Syrups for Iced Tea

Simple syrup, in this case made from honeysuckle.

Have you ever experimented with simple syrup? Although most widely used in the world of cocktails, simple syrup is an easy way to add flavor to your iced tea without relying on expensive artificial sweeteners. Because the sugar is completely liquefied during cooking, it is perfect for mixing with cold beverages, and there are limitless ways to customize it. Here are a few of our favorite recipes to make your own simple and flavored syrups at home.

Simple Syrup

1 cup water

1 cup sugar

In a saucepan on the stovetop, combine water and sugar and bring to a boil over high heat. Once boiling, reduce heat to medium low, stirring gently until sugar is completely dissolved. Remove from heat and pour into a heat-resistant container. Cover and store in fridge for up to two weeks.

Mint Syrup

1 cup water

1 cup sugar

5-6 sprigs fresh mint leaves

Combine water, sugar, and mint sprigs in a saucepan on the stovetop and bring to a boil. Reduce heat and simmer, stirring gently until sugar is completely dissolved. Remove from heat and allow mint to infuse for thirty minutes or longer, tasting for preference, then strain. Try with our Lemon Drop or Betsy Ross White Tea.

Peppery Ginger Syrup

1 cup water

1 cup sugar

1 knob of ginger (approx. 6”)

1 ½ tsp whole black peppercorns

Peel ginger and slice finely; combine in saucepan on the stovetop with water, sugar, and peppercorns. Bring mixture to a boil, then reduce heat to simmer, stirring gently until sugar is completely dissolved. Remove from heat and allow pepper and ginger to infuse in refrigerator overnight before straining. Try with our Georgia’s Peach Tea or Strawberry Oolong Tea.

Rose Flower

Rose Syrup

½ cup water

½ cup rose water

1 cup sugar

Combine water, rose water, and sugar in a saucepan on the stovetop and bring to a boil. Reduce heat to simmer, stirring gently until sugar is completely dissolved. Remove from heat and pour into a heat-resistant container. Try with our Moroccan Mint or Japanese Sencha Green Tea.

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Tea Cocktails

Tea cocktails are perfect for any occasion! Here are a few cocktail recipes that we have developed to showcase some of the darker, richer flavors that tea has to offer. Perfect for both holiday parties and cozy nights staying in.

 

Hazelnut Puerh Old-Fashioned

Hazelnut Puerh Old Fashion

Hazelnut Puerh Old Fashion

  • 2 tablespoons Hazelnut Puerh tea
  • 4 oz boiling water
  • 2 oz Kentucky bourbon
  • 1 tablespoon simple syrup
  • 3-5 dashes chocolate bitters
  • A few tablespoons cocoa powder or coarse sugar for garnish (optional)

 

Steep hazelnut puerh in 4 oz boiling water for 5 minutes before removing leaves; allow to cool. In an iced-filled mixing glass, combine simple syrup, bitters, tea, and bourbon. Stir strain into an old-fashioned or rocks glass with a large ice cube or sphere. Optionally, rim glass with cocoa powder or coarse sugar for a festive flair.

 

Big Red Robe Cocktail

Big Red Robe Cocktail

Big Red Robe

 

Steep Da Hong Pao in 4 oz 195º water for 4 minutes before removing leaves; allow to cool. In an ice-filled mixing glass, combine cooled tea with amaretto and bitters. Stir and strain into a chilled martini glass.

 

Merry Matcha Cocktail

Merry Matcha Cocktail

Merry Matcha

 

  • 1 tablespoon Matcha Infused Sencha tea
  • 4 oz dry gin
  • 2 further tablespoons Matcha Infused Sencha tea
  • 4 oz 175º water
  • 2-3 tablespoons honey
  • ½ tablespoon lemon juice
  • 3-5 dashes Embittermint Liquid Gold bitters
  • 2 oz sparkling mineral water

 

Begin by making an infusion of tea and gin, adding 1 tablespoon to 4 oz dry gin and allowing to sit for 2 hours before straining out tea leaves.

Steep 2 tablespoons of Matcha Infused Sencha in 4 oz of 175º water for 3 minutes before removing leaves. Combine tea in an ice-filled shaker with gin infusion, honey, lemon juice, and bitters. Shake and strain out into a martini glass, topping with mineral water. Garnish with cranberries.

 

Chocolate Mint Brandy Cocktail

Chocolate Mint Brandy Cocktail

Chocolate Mint Hot Toddy

  • 2 tablespoons Chocolate Mint tisane
  • 4 oz boiling water
  • 2 oz brandy
  • 1 tablespoon simple syrup (optional)

 

Steep Chocolate Mint tisane in 4 oz boiling water for 5 minutes before removing leaves. Stir in brandy and sweeten if desired. Garnish with mint leaves; serve hot.

 

Maple Chai Hot Toddy

Hot Toddy Cocktail

Hot Toddy Cocktail

  • 2 tablespoons Maple Chai
  • 4 oz boiling water
  • 2 oz brandy
  • ½ tablespoon maple syrup

 

Steep Maple Chai in 4 oz boiling water for 5 minutes before removing leaves. Stir in brandy and maple syrup. Garnish with cinnamon stick; serve hot.

 

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Dragon Well Shrimp

Dragon Well Shrimp is a simple traditional Chinese dish that incorporates the world famous Dragon Well Tea. This recipe originates from the same region as Dragon Well tea, the Hangzhou province of China. It is easy to make and can actually be made with other teas as well.

Dragon Well Shrimp Ingredients

1 pd of shrimp (Any size is fine. Traditionally, these would be small rock shrimp)
1 tbsp Chinese Rice Wine (can be substituted with dry white wine, sake, or chicken/vegetable stock)
2 tbsp vegetable oil
2 tsp corn starch
1/4 tsp white pepper
3/4 cup of water
1 tablespoon of Dragon Well tea
Salt to taste

Dragon Well Shrimp Instructions

Start by peeling and deveining the shrimp and putting them into a small bowl. Mix the Chinese rice wine, white pepper and corn starch. Pour over the shrimp and put into the refrigerator for 15 minutes. While the shrimp is in the refrigerator, brew the tea. Heat the water to 175°F (If you are working with a kettle, bring it up to a boil and then pour out 3/4 of a cup of water and allow to cool 3 minutes). Steep the tea in the water for 4 minutes and strain out the leaves. Do not through out the leaves as you will be cooking with them. Have a plate nearby the stove

Steeped Dragon Well for Shrimp

Heat the oil in a large flat pan and put in the shrimp. You will want to spread out the shrimp in the pan so they do not overlap to ensure even cooking. You will want to pour out any  leftover marinade in the bowl. As the shrimp cook, pour in the tea and stir in the tea leaves. The tea and marinade should thicken into a sauce. Turn the shrimp about 2 minutes into cooking. After 4 minutes, if your sauce is not fully thick, remove the shrimp to a plate and continue cooking the sauce until it thickens. Then turn off the heat and put back in the shrimp. Taste the sauce and add salt to your taste.

The tea leaves will soften and be very easy to eat with the shrimp. Other green and white teas can be used for this recipe. Black and oolong teas will be much tougher and are not ideal for this unless you chop the leaves after brewing. This is a fun way to appreciate tea.Follow Dominion Tea: Facebooktwitterpinterestrss

Tea Poached Pears

Poached pear prepared with hojicha green tea.

Hojicha Tea Poached Pear

With fresh juicy pears in season right now it is hard to pass up the opportunity to make the classic poached pear dessert with tea. For this recipe we used the green tea Hojicha from Japan to infuse the poaching liquid. The Hojicha adds a beautiful nuttiness and depth to dish. You can feel free to try this dish with any of your favorite teas.

A few items to consider before taking on this dish. It does take time to poach pears and make the syrup and allow them to cool, roughly two and half hours, so making this while preparing dinner is not really an option. The pears keep well in the refrigerator, so you can definitely make them in advance, even the day before. When buying pears, you are looking for pears with stems to make it easy for you to move them in and out of the water. If that is not possible, you can quarter the pears and use a slotted spoon instead of serving whole. Ideally you would use ripe pears, where if you press along the neck of the pear it gives under pressure. If you cannot find them, don’t worry, you will need to poach longer in the liquid.

Tea Poached Pears – Equipment

6 cup pan with lid
Peeler
Grapefruit spoon or corer
Tongs or slotted spoon
Knife
Spoon
Container to hold the pears in the refrigerator
Kettle to heat water
Pyrex or pitcher/teapot to brew tea in

Tea Poached Pears – Ingredients

6 Pears with stems
4 cups of water
1/4 cup of Hojicha tea
1 cup of sugar

Tea Poached Pears – Steps

  1. Peel and core the pears. Start by coring the pears from the bottom so as to keep the stem in place. Using a grapefruit spoon or corer, work around the notch at the bottom into the pear with the goal of removing the seeds and hard center. It will create a hole in the pear, which helps to speed along the poaching. After coring, peel the skin off the pears and place into your pan.
  2. Heat up 4 cups of water to 185°F and put in the tea. Steep for 3 minutes. Strain out the loose leaf tea and pour the remaining liquid into the pot with the pears.
  3. Turn on the burner to about medium. The tea is already hot, so you can pour in the sugar while it comes up to a simmer.
  4. Allow the pears to simmer in the tea for at least 20 minutes, but more likely 40 minutes if the pears are not fully ripe. You can use your knife to test if they are done. The knife should insert very easily.
  5. Remove the pears from the liquid using tongs by lifting them out by the stem and put in the refrigerator to cool. Leave the sauce in the pan and turn the burner up to high to get the sauce to a rolling boiling. Reduce the heat and allow to simmer until it reduces to a syrup that coats the back of your spoon when you lift it out. This will take around 30-minutes so be patient and stir periodically to check. Remove from heat and store in the refrigerator.
  6. Poached pears are traditionally served cold on a plate by placing the full pear in the center, drizzling on the syrup, and allowing guests to add whipped cream if want it.

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Tea Infused Scones – Cranberry

Tea Infused Scones

Tea Infused Scones with Jam

Tea infused scones are a fun and easy addition to your afternoon tea. This is an easy way to serve something traditional but to put your own spin on it. The recipe below is a British scone recipe, not an American recipe. The difference between the two is very striking. British scones are built to add condiments like butter, clotted cream, and jam. So they do not have sugar in them and a much smaller amount of butter. American scones are built to be eaten as is and so they have sugar and more butter than British scones. The British scone recipe also lends itself to the creation of a savory scone that includes cheese and garlic, which I have given directions on how to add at the bottom.

Scones are best prepared just before you want to eat them as they are meant to be eaten right out of the oven. If you must make them in advance, you should reheat them before serving. I have made a few notes below on which ingredients you can prepare in advance so your scones come together quickly when you want them.

Tea Infused Scones : Ingredients

4 tablespoons of Summer on Cape Cod tisane
1/2 cup of water
1 1/2 cups of milk
1/3 cup of dried cranberries, raisins or currants (you can used any dried fruit, just cut them to the size of raisins)
3 1/3 cups of All Purpose Flour
1 teaspoon salt
2 teaspoons baking soda
4 1/2 teaspoons cream of tartar
6 tablespoons unsalted butter (You can replace about 1/2 of this with vegetable shortening if you wish)
1 beaten egg with a tablespoon of water
Flour for rolling pin and service

For savory scones, substitute the dried fruit with a 1/3 cup of sharp cheddar cheese.

Tea Infused Scones: Steps

  1. British Style Scones - Infused with Tea

    Tea Infused Scone – British Style Scones

    This step can be made ahead and stored in the refrigerator until you are ready to make scones. Put the milk and 3 tablespoons of the tea on the stove top and bring the milk up to just below boiling. Remove from heat and allow the milk to steep for 10 minutes. Strain and return to the refrigerator to cool down. You can also prepare tea infused butter to use in this recipe.

  2. Set your oven to 425°F. Pull out a baking sheet and make sure it is lightly greased or line with a piece of parchment paper that is lightly greased.
  3. Bring the 1/2 cup of water to a boil and put in 1 tablespoon of Summer on Cape Cod tisane and allow to steep for 10 minutes. Strain and allow the 1/3 cup of cranberries to soak in the liquid while you are preparing the dough.
  4. In a large bowl mix together the flour, salt, baking soda and cream of tartar.
  5. Cut the 6 tablespoons of butter into small cubes and by hand pinch them into the flour. Keep doing this until all the flour looks a little shiny. It may seem that there is not enough butter to cover everything. However there is, so keep working until all the flour is coated. It will look like wet sand when you are done.
  6. Pour in 1 1/3 cups of the tea infused milk all at once and stir briefly. You are looking for everything to stick together. Do not stir a lot as you will lose the bubbles caused by the baking soda and cream of tartar. It should create a sticky dough.
  7. Turn out the dough onto a floured surface. Flour the rolling pin and roll out the dough to 1 inch thick. This will not take long if everything is properly floured.
  8. Flour a 2 1/2 inch biscuit cutter. If you do not have one, measure the diameter of a drink glass made of glass and flour the rim of the glass to use as a cutter. You should be able to stamp out 10 scones before re-rolling to get the last couple. You should get between 10-12 scones.
  9. Place the scones on the baking sheet and brush the top of the scones with the egg wash. This ensures that golden brown color.
  10. Bake the scones for 10 minutes in the oven. Pull them out and serve. Our clotted cream recipe is a great addition.

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