Tea-infused Syrup
Some cold tea-based cocktail and drink recipes call for simple sugar syrup. Instead of just mixing it with plain water and sugar, how about using tea to make your syrup for a more authentic taste? And why stop there? During the summer, you can drizzle it over ice cream or on a waffle. Or you could add a bit more water and freeze it to make a tea-flavored granita siciliana for kids! Give your fancy tea concoctions a kick by adding it to your hojicha bubble tea or hojicha frappucino. Or add it as the perfect bit of sweetness to a plate of brie cheese and crackers. The possibilities are endless!
Matcha-infused Syrup
Ingredients
¼ cup sugar
¼ cup water
1 tsp Daily Matcha powder
Instructions
1. Combine sugar and water in a small sauce pan. Bring it to a boil.
2. Whisk until the sugar completely dissolves. If you are making this syrup for a cold drink, remove it right away once the sugar is dissolved and cool it down to room temperature.
3. Mix in the matcha and whisk well. Keep it in the fridge.
Hojicha-infused Syrup (loose leaf recipe)
Ingredients
4 tbsp of loose leaf dark roasted hojicha
1 cup of water
1 cup sugar
Instructions
1. Brew a cup of strong tea. The ratio is about 4 tbsp of loose leaf tea to 1 cup of water.
2. Combine the brewed tea and the sugar in a small sauce pan.
3. Whisk until the sugar completely dissolves. Cool it down to the room temperature.
Hojicha-infused Syrup (powder recipe)
Ingredients
¼ cup sugar
¼ cup water
1 tsp hojicha powder
Instructions
The instruction is as same as making matcha syrup, except to use hojicha powder when the water is warm. Keep it in the fridge.
Cheat Sheet
If you want to use agave instead of making a simple syrup, then just add matcha or hojicha powder and mix them well. How simple is that? Also this will give you a much thicker consistency than simple syrup.
Thicker Syrup
If you would like to use this syrup recipe for waffles or on brie, lower the heat to medium when you heat the sugar and water. Keep simmering it until the syrup is no longer watery. Cool it down to room temperature and mix it well with matcha or hojicha powder. As with the others, keep it in the fridge.
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Tarani Kitchen
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