Recipe of the Week: Dark Sweet Tea

So today’s recipe is a drink recipe and it came about, as most drink recipes do, out of a need for alcohol. Well, my husband’s need for alcohol. We went to this fantastic local distillery and my husband came home with a bottle of Blue Fish Clear, a kind of moonshine. One of the recipes the distillery recommended called for iced tea and simple syrup. Instead of making simple syrup, I decided to make him sweet tea. It struck me as simplifying an otherwise simple recipe. But here’s what I did that was different:

Ingredients:

4 quarts of cold, filtered water

1/2 cup of granulated sugar

1/2 cup of light brown sugar

4 bags of black tea (I use decaffeinated)

Instructions:

Heat water in a pan over medium heat. Turn off burner before your water starts to boil (there should be bubbles forming at the bottom, but they haven’t risen to the top yet), but keep the pan on the burner. Add the sugars. Stir until all of the sugar has melted. Then add the bags of tea. Let steep for at least 30 minutes, or all day. Serve it over ice. If you’re like my husband and have a taste for an adult beverage, feel free to add a clear alcohol. He’s also added orange juice to great reviews.

 

Notes:

*It’s important to turn the burner off before the water begins to bubble vigorously. Tea can burn if the water is too hot. This prevents that bitter taste tea can sometimes have. If you’ve tried tea before and haven’t like it because it’s bitter, you probably had tea that was burnt. Tea should NOT taste bitter.

*Because this uses brown sugar, feel free to reduce the amount of sugar. I’d actually recommend reducing the brown sugar to 1/3 of a cup, but because this tea is actually being used as a mixer, the higher sugar content is better. If you’re drinking this by itself, play around with the ratio a bit.

*But the great thing about this tea is that the flavor is a lot deeper than traditional sweet tea. If you leave the tea to steep for a long time, you can taste the tea at the very end.

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