Had an opportunity to hang out with my amazing friend Friday from Friday Afternoon Tea at the Northwest Tea Festival this weekend. If you like really good tea, with nerdy themes (like Firefly characters and RPG classes and Battle Star Galactica) you should check out her stuff. I also got a chance to get some of my shrubs into your hands, and it was AMAZING to meet everyone.
I think my favorite part of vending events is watching people’s reactions to tasting a shrub for the first time, and getting to nerd out with them about my process. We talk about food and drinks, how to use my shrubs, and things we love about cooking. And sometimes we come up with something truly special, as happened this weekend.
We paired some of Friday’s tea with my Peach Brown Sugar shrub and magic happened! This is perfect for these early autumn days when the weather can’t decide if it wants to be warm and sunny or cold and drizzly.
Northwest Tea Punch
Makes about 1 gallon Punch
12 Cups Water, use filtered drinking water anytime you make tea
1/4 cup full bodies black tea, I love Friday’s Cylon’s for Breakfast
1-2 cups Peach Brown Sugar depending on how sweet and peachy you want your tea
Optional, a shot or two of bourbon per glass
- Cut a square of cheesecloth and pile the tea in the center. Bring the corners up and together and tie with some kitchen twin to make a large tea bag.
- Bring the water to the boil, add the tea bag, and turn the heat off. Let steep for 5 minutes or more, depending on how dark you like your tea.
- Remove the tea bag and allow the tea to cool to room temperature.
- Mix in the shrub, tasting as you go, until you reach a balance you like.
- Fill a glass with ice. If using the bourbon, add a generous shot, and pour it over the ice.
- Add the tea punch. Garnish with an orange slice if you’re feeling fancy.
- The rest of the tea will last in the fridge for 3-4 days, but I usually drink this much faster.