{
    "id": 1015904,
    "title": "Vanilla and Caramel Tea Syrup",
    "slug": "vanilla-and-caramel-tea-syrup",
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    "url": "https://teas.co.uk/recipes/cocktails/vanilla-and-caramel-tea-syrup/",
    "modified": "2026-05-02T19:16:00+01:00",
    "excerpt": "Strong vanilla and caramel tea simmered with real vanilla and caramel into a glossy syrup, lovely splashed into cold or hot milk.",
    "content_text": "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.\n\nSource: 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.",
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                "post_id": 1015904,
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                "modified_at": "2026-05-02T19:16:00+00:00"
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            "prep": "25 min",
            "serves": "Makes 500ml",
            "difficulty": "Easy",
            "ingredients": [
                "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."
            ],
            "outcome": "About 500ml of vanilla and caramel syrup in a bottle, enough for twenty creamy iced or hot milky drinks.",
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