This is a post inspired by someone in the @Homestead RVA community. She asked for the recipe, and I ended up going down a major rabbit hole that resulted in another happy accident (some fantastic tea caramel aka “that was the best thing I’ve ever tasted” -Z Nygren) and then a blog page, and a new website. So thank you! Recipe at the end. Here is the original fb post, in case you are curious or just love Bob Ross:
The key to great cooking is ingredients. Fresh vibrant tea is crucial, and I am partial to Golden Moon Tea, as they are fantastic quality as well as organic. (I am not sponsored in any way, but would totally recommend trying them, as they have a great sampler deal for $3.)
Chai Ginger Syrup
Makes 1/2 c syrup
1 cup water
2 T chai tea
1 t chopped crystallized ginger (or grated fresh)
2 disks of turbinado sugar (or 1 c sugar)
Brew a strong tea with loose tea and ginger, or add loose tea/ginger to boiling water in pan, turn off heat and then strain after two minutes. Return strained tea to pan. Bring to boil, add sugar, stir, and lower to a slow bubble, low-medium heat. Cook for 5-10 minutes, stirring occasionally, until liquid reduces by half. Cook longer for a thicker syrup, but overcooking will result in a caramel, that might be really delicious, but won’t be syrup.
This is delicious in coffee or tea, added to Grand Marnier for a cocktail, or drizzled over ice cream.