Nothing To Tea Here
Morgan Eckroth
1 hours 30 minutes
Signature
A tea-based clarification that's tart, floral, and has a luxuriously silky texture.
What You'll Need
Equipment
- Paper coffee filter
- 2 medium carafes
- Syrup bottle
- Tea strainer
- Teapot
- Gram scale
- Hot water kettle
Brown sugar vanilla syrup
- 250g sugar
- 125g boiling water
- 5g vanilla paste
Drink build
- 8g Dona Rose Is My Name tea or a similar loose-leaf black and rose tea
- 300g water at 205F
- 100g raspberry puree
- 60g brown sugar vanilla syrup
- 70g sudachi juice
- 5 dashes sichuan bitters
- 200g whole milk
Build
Brown sugar vanilla syrup
Combine the brown sugar and boiling water in a pitcher. Stir to combine.
Let the syrup cool for 5 minutes and then add the vanilla paste, stirring again to combine.
Stir occasionally as the syrup finishes cooling to make sure that sugar doesn’t gather at the bottom.
Once cool, bottle and store the syrup in the fridge for up to two weeks.
Drink build
Steep the tea and hot water for 5 minutes before straining out the leaves.
Combine the tea, puree, syrup, sudachi, and bitters together.
In a separate carafe, add the milk.
Pour the tea mixture into the milk and stir gently until curds form. Let it sit for 30 minutes.
Pour the mixture into a coffee filter to separate the curds.
Pour the filtered liquid over the curds again for a second and finer filtration.
Fully chill the clear filtered drink in the fridge before serving in a chilled coupe glass.