Winter warmer Medda Watte Single Region Ceylon Mulled tea

Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015

400ml of Medda Watte tea
30ml of black Dorris plum juice
1/2 Cinnamon stick
1 dry mushroom
Black pepper
10 cloves
10ml of homemade blackcurrants syrup
30ml of homemade old spices syrup
Spiced Syrup:
3 cups of water
6 cinnamon sticks
18 whole cloves
4 star anise
12 allspice berries
12 black peppercorns
¼ teaspoon red chili flakes
3 cups sugar
Black currant syrup
1 cup water
1 cup fresh black currants, washed
1/2 cup granulated sugar

Bring water to boil in a small pan and add the spices. Bring it to boil for 3 min, add sugar and allow to simmer for 10 min. Strain out the spices before using.

Blackcurrants syrup:
Place all of the ingredients in a pot. Bring to a boil. Reduce heat and leave at a simmer. Cook until the fruit explodes and the liquid reduces by about half. Strain into a container. In a pan poor all the ingredients, cook for 1 hour then infused for 3 days. Warm it up and poor into the glass and decorate with a cinnamon stick.

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