Happy New Year! We hope it’s filled with merriment, delicious drinks, and overall some good ‘ol times. Near where I live, there’s this fancy dessert bar called Candy Bar. What’s nice is that they have fun board games, dessert, and drinks of course. My favorite is their delicious green tea champagne, and in my quest to recreate it, I’ve made some tea-infused syrups for your bubbly. Or anything really, including some sparkling water. Enjoy!
TEA INFUSED CHAMPAGNE RECIPE
tea infused syrups:
- 4 tea bags (I used Tazo Passion Tea & Ginger Peach Tea)
- 1 cup water
- 1/2 cup sugar
Bring the water to a boil. Once it boils, remove from heat then add in the tea bags. Soak for about 10 minutes, or if your tea is really strong, 5 minutes. Remove the tea bags, add the sugar, and bring to a boil again, slowly. Make sure constantly stir so your sugar doesn’t burn. Let cool and voila! Tea-infused syrup.
Add about 1 teaspoon of syrup to your champagne and enjoy!
