Early Grey Syrup

Tea Time Sept/Oct 2008

Makes about 1 cup

2 cups strongly brewed Earl Grey Tea (You can substitute any tea..I have used a chocolate hazelnut)

2 cups sugar

2 T corn syrup

1/2 vanilla bean, split lengthwise and scarped, seeds reserved

2 T butter, diced


In heavy bottomed saucepan over med-high heat, stir together the tea, syrup, sugar, vanilla bean seeds and bring to boil. Once at boil, reduce heat and to medium and simmer, stirring occasionally for 10-15 minutes or until mixture is reduced by half.


Remove heat and stir in the butter.  Serve immediately, or let cool, pour into an airtight container, and refrigerate for up to one week. Warm before serving.