Black Tea Caramel Sauce

Friday, December 4th, 2015 by

black tea caramel

Does a dessert exist that isn’t improved by caramel? We recommend trying this recipe with apple pie, pecan pie, pumpkin pie, cheesecake, bundt cake, brownies, ice cream, or skip the vehicle and eat it alone. The original recipe for this caramel sauce calls for Darjeeling black tea, but any black tea would work. Spiced Chai or Earl Grey would make excellent variations. There are three main steps to making caramel sauce: making a cream mixture, caramelizing the sugar, then whisking it all together with the remaining ingredients while everything is still warm.

Ingredients

  • 1 1/4 cups heavy cream
  • 1 tablespoon loose leaf black tea
  • 4 green cardamom pods, cracked
  • 2 cups granulated sugar
  • 1/2 cup water
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter
  • 1 tablespoon whiskey (optional)
  • Seeds scraped from a vanilla bean
  • 1/4 to 1/2 teaspoon sea salt

Instructions

In saucepan over medium heat, bring the cream to a simmer. Turn off the heat and stir in the tea and cardamom. Steep 3-5 minutes and strain, removing the tea leaves.

Pour the water into a large saucepan over medium-high heat. Add the sugar to the center of the pan. Do not stir. Swirl the pan gently as the sugar starts to dissolve. Let the mixture come to a boil then cook, carefully swirling only occasionally, until the syrup is a light amber color, 13 to 15 minutes. Lower the heat to medium and wait for the caramel to turn deep amber (it may begin to send up whiffs of smoke), 3 to 5 minutes more. Remove from heat.

Add a quarter of the hot cream into the caramelized sugar mixture. you may want to stand back for this part — the caramel will expand and release a cloud of steam. Whisk in that cream, then the remaining cream. Stir in the maple syrup, whiskey (if using), butter, vanilla, and salt, then return the pan to the heat. Simmer on low, stirring, for 2 to 3 minutes. Pour the caramel into a heat safe container. Serve warm.

Recipe adapted from Seven Spoons

Earl Grey Goose: Infusing Vodka with Loose Leaf Tea

Thursday, July 2nd, 2015 by

1S0A1323

Infusing alcohol is a creative way to put a personal stamp on your favorite cocktail recipes and preserve the flavor of the season’s glorious fruits, herbs, and flowers. Enjoy your infusions all summer long or reward your shoveling in February with the taste of sunshine.

While fresh ingredients take days or even weeks to fully infuse, tea and spice infusions reach their best flavor fairly quickly and make a great place to start. Vodka’s neutral flavor makes it pretty foolproof as far adding ingredients goes. When choosing a base for your infusion, keep in mind that a higher alcohol content will increase the extraction power. High proof spirits (100 proof or higher) are diluted with water to a drinkable level once the infusion is complete. If you’re sticking to tea, which infuses easily, a lower alcohol (80 proof) content is perfectly fine, no dilution required.

What you’ll need

Vodka, 80 proof. We use Grey Goose, because we like to be fancy, it’s very drinkable infused, and because of the word Grey.

Loose leaf Earl Grey black tea. We also offer an organic version, but conducted our experiment with our standard Earl Grey. Both use 100% real oil of bergamot, extracted from the rind of bergamot oranges.

A tea strainer. We used the Hook Handle Tea Infuser, a simple metal strainer. If you’re using a finer cut of tea, you may want to strain the infusion through a coffee filter.

The Ratio

For every 1 cup of vodka, we added 1 teaspoon of loose leaf tea.

The Method

Add your desired amount of vodka and tea, in the ratio above, to a mason jar or other sealable container. Add the lid and shake to combine. Let it sit in a cool place, away from light. The flavor should be just right at 12 hours, but you can definitely drink it much earlier. After just a few hours the vodka will be tasty, but the bergamot flavor dominates. It takes a longer time for the black tea flavor to emerge, and it’s worth waiting a few more hours for. Enjoy  it cold, strained over ice, make yourself a martini, or try it with grapefruit soda (the earl greyhound).