Spectacular Chrysanthemum Green Tea Syrup for Cocktails & Mocktails + Much More

Get in the autumn spirit with this chrysanthemum-forward syrup—a delight in cocktails and mocktails, but also excellent drizzled on yogurt, incorporated into baking and plenty more options.

Ingredients (makes about 1 cup syrup):

  • 2 Tbsp Ku Cha Chrysanthemum Green Tea 
  • 1 cup hot water (just off the boil, ~200°F / 93°C)
  • 1 cup sugar (white sugar keeps it light; honey or rock sugar for more depth)

Instructions:

  1. Brew double strength tea. Steep the tea in the hot water for 6–8 minutes. You want a bold, concentrated infusion.
  2. Strain. Remove tea leaves/flowers. You should have about 1 cup of brewed tea.
  3. Add sugar. Pour the tea into a small saucepan. Stir in 1 cup sugar.
  4. Simmer. Warm over medium heat, stirring until sugar dissolves. Let it bubble gently for 5–7 minutes until it thickens slightly into a syrupy consistency.
  5. Cool & store. Let cool, then transfer to a clean glass jar or bottle. Keep refrigerated for up to 2 weeks.

How to use it

  • Over food: Drizzle on pancakes, waffles or yogurt. It’s floral, lightly minty (thanks to the blend), and adds a harvest-moon vibe to simple foods.
  • Sweetener: Stir into iced tea, lemonade or sparkling water instead of plain sugar.
  • Cocktails: Use it as a botanical sweetener.

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