Vanilla and Caramel Tea Syrup

teas.co.uk · 25 min · Makes 500ml

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

1. Brew the four tea bags in 500ml of just boiled water for four minutes, covered, then lift them out and press gently.
2. Tip the tea into a pan with the sugar, the split vanilla pod and its seeds, and the caramel sauce.
3. Simmer gently for ten minutes, stirring until the sugar and caramel have melted in.
4. Lift out the vanilla pod, and rinse and dry it to reuse if you like.
5. Strain through a muslin lined sieve into a jug.
6. Pour into a sterilised bottle while still warm, seal and chill.
7. Serve one part syrup to four parts cold milk over ice, or hot milk for a pudding like drink.
8. Tip: keep it refrigerated and use within two weeks, and give it a shake before pouring as it can settle.

Recipe: https://teas.co.uk/recipes/cocktails/vanilla and caramel tea syrup/