Exact quantities, then the method.
This one is for anyone who likes a sweet, milky tea. You brew the vanilla and caramel tea strong, then simmer it with sugar, a real vanilla pod and a spoon of caramel into a glossy syrup. A splash in cold milk over ice tastes like an iced cream soda; in hot milk it is closer to a pudding in a mug.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Vanilla and Caramel Tea Syrup recipe. Canonical: https://teas.co.uk/recipes/cocktails/vanilla-and-caramel-tea-syrup/
A proper vanilla pod earns its place here over essence, as the little black seeds give both the flecks and a rounder, warmer flavour. Rinse and dry the pod afterwards and it will happily go on to flavour a jar of sugar.
You'll need
- 4 tea bags of Lipton Black Tea with Vanilla and Caramel
- 500ml freshly drawn water at 100C, just off the boil
- 250g caster sugar
- 1 vanilla pod, split lengthways with seeds scraped
- 1 tablespoon caramel sauce
- 1 medium saucepan
- 1 fine sieve lined with muslin for straining
- 1 sterilised 500ml glass bottle with cap
- 1 saucer for covering the steep
Method
- Brew the four tea bags in 500ml of just-boiled water for four minutes, covered, then lift them out and press gently.
- Tip the tea into a pan with the sugar, the split vanilla pod and its seeds, and the caramel sauce.
- Simmer gently for ten minutes, stirring until the sugar and caramel have melted in.
- Lift out the vanilla pod, and rinse and dry it to reuse if you like.
- Strain through a muslin-lined sieve into a jug.
- Pour into a sterilised bottle while still warm, seal and chill.
- Serve one part syrup to four parts cold milk over ice, or hot milk for a pudding-like drink.
- Tip: keep it refrigerated and use within two weeks, and give it a shake before pouring as it can settle.
The tea it is made with, and what to make next.
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Brewed with: Lipton Black Tea with Vanilla and Caramel, 20 Tea Bags 34g
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