Hello fellow Tea lovers!
I have an exciting recipe to share with you that involves one our teas that you could also incorporate into some home baking. I was feeling creative last week and at an already attempted go at this recipe (which apparently didn't work out so well for me), I tried for a second time
I have been wanting to make a cocktail with Wu Yi Mountain Oolong for a little while and had initially tried my hand at making a peach syrup to infuse the tea in. I let that idea go for a little while until this one afternoon I was snacking on some dates and sipping on some of my oolong and found that the two paired very well together. A light bulb moment struck and wah-la A Whisky Date was born.
I made a date syrup, and cold brewed the oolong overnight. Because this oolong is a heavy roasted tea, it has excellent woody, slightly smokey and stone fruit characteristics and thought it would pair nicely with whisky as the base of this cocktail. Sometimes things are just meant to be!
Here’s how the recipe goes:
A Whiskey Date
NOTE: If you see white foamy bubbles on top of the liquid, skim it off with a spoon.
Once 15 minutes is up let the mixture cool down
Grab your strainer or muslin cloth and strain the mixture. You’ll want to use a super fine mesh so you're getting the liquid as clear as possible. This may take a while so you can leave it and come back. Another tip, with your wooden spoon press on the mixture to be sure you get all that wonderful juice out of the dates. I only received about half a cup of liquid.
I used one nip of whisky to one nip of the syrup. You can change the ratio to suit your taste buds. I used orange rind as a garnish, but you could totally use a cinnamon stick.
Till next time