I mentioned in my last post that I wanted to start cooking more with tea. I found this simple recipe to use as an example of how to effectively infuse other liquids with tea leaves to create a tea liquor.
1 tsp (rounded) Egyptian Chamomile Leaves
1/4 Cup White Wine Vinegar
1 Tbsp Organic Honey
1/2 tsp Chopped Thyme
1/2 tsp Minced Shallots
Salt & Pepper
1/2 Cup Olive Oil
Place tea and vinegar in a small sauce pan and bring to a boil. The leaves will infuse the vinegar with their flavor.
Let simmer 1 minute and remove from heat.
Strain liquor; make sure to press the leaves to remove and remaining liquid.
Combine Tea-infused Vinegar, Honey, Thyme, Shallots, Salt and Pepper.
Slowly add Olive Oil while whisking to keep emulsification from separating.
Splash on a salad and enjoy! I’d recommend something with baby greens and lots of tomatoes – quick before these end-of-season tomatoes are all gone!