Really, Really Strong Earl Grey Simple Syrup

Hello Darlings. I trust you all know what a simple syrup is, yeah? And with very little imagination, it is easy enough to conceive that an Earl Grey simple syrup might mean the addition of some tea leaves to boiled sugar water, right? So far, so good.

I’ve decided that more is better and have used microground tea in my simple syrup. You’ll get more tea flavour, more caffeine, more texture and mouthful, and more intensity in every possible way. Because who wants weak stuff? We want every ingredient to have an impact, and this certainly does.

Microground tea dissolves very easily in warm liquid, as it was meant to do. It still leaves some residue at the bottom of the cup; it is not clear like a typical tea infusion. It’s more like cocoa powder. (They could be friends!) So you are actually ingesting tea leaf, but in most recipes we’ll make with this syrup, we won’t be using much, just a little FYI for the very caffeine-sensitive among us.

Milled in the same style as matcha, microground tea is a fine powder that is meant to dissolve easily, while delivering flavour and texture.

This super-strong, slightly silty syrup is fabulous in anything cream based. Like cream-cheese frosting, or whipped cream (perhaps an icebox cake with poached apricots?), ice-cream, etc. It was designed for a hot Earl Grey tea latte, but once it’s in syrup form it blends equally well into cold liquid. Which is perfect for my delicious cocktail, an Earl Grey in Moscow. (Recipe coming soon!)

Not pretty, but pretty potent!

This cocktail starts with my Iced London Fog, an Earl Grey tea cold-brewed in milk. Well, why bother with that, when you can get straight to it with the strong syrup? In fact, no need at all. I do like to double down, and I do like the clarity and slight thickness that comes from leaves steeped in milk. This is fine-tuning and layering, but if you don’t keep a jugful of my Iced London Fog in the house in warm weather (which you should), then by all means grab the blunt instrument and have at it. You’ll have a fabulous cocktail either way.

Other uses? A little oomph to some caramel sauce. Drown that syrup with some fresh-squeezed lemon juice in water to make lemonade, or better yet, in some beer to make an Earl Grey shandy. (Not in champagne, though. Too cloudy!) Use it in a custard, or a meringue, or with some freshly squeezed and zested orange for a dressing on fruit salad….

Have fun with it! And let me know what you get up to!

Really, Really Strong Earl Grey Tea Simple Syrup

Simple syrup made with microground tea rather than tea leaves or bags. Potent and with a lovely thick texture.
Cuisine: Canadian
Keyword: #earlgrey, #earlgreysimplesyrup, #microgroundtea, #simplesyrup

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 heaping tbsp microground Earl Grey tea

Instructions

  • Bring water and sugar to a boil, stirring occasionally. Add the powdered tea, stirring until smooth.
  • Turn off heat and let cool to room temperature.
  • Store in the fridge.

Notes

Feel free to add a spent vanilla bean to the syrup as you make it. Won’t hurt one bit! 
I used Tea Squared’s London Really Foggy Micro-Ground Tea Latte
Tried this recipe?Let us know how it was!

Published by

Theresa

Tea sommelier, love to cook AND bake. Soups are my go-to comfort food and I rely on an excess of garlic in almost everything but dessert. I review Canadian cookbooks for those who want to know which to gift or buy for your own collection.

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