Caramel Tea Recipes

CARAMEL-CHAI TEA LATTE

Caramel-Chai Tea Latte image

Inspired by the spicy chai drinks served at coffee shops, I whipped up a caramel-drizzled latte I can enjoy at home anytime. -Katelyn Kelly, Perryville, Maryland

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3-1/2 cups water
1-1/2 cups whole milk
10 chai-flavored black tea bags
1/3 cup caramel flavoring syrup
Sweetened whipped cream and hot caramel ice cream topping, optional

Steps:

In a large saucepan, bring water and milk to a boil over medium heat, stirring occasionally. Add tea bags. Reduce heat; simmer, covered, 5 minutes. Remove from heat; continue steeping, covered, 5 minutes. , Squeeze excess liquid from all tea bags into tea; discard tea bags. Stir in caramel syrup. If desired, top servings with whipped cream and caramel topping.,

Nutrition Facts :

CARAMEL TEA

Caramel Tea image

I found this recipe on a French book called "Tisanes et Sirops Delices", I haven't tried it yet but it sounds yummy so I thought I'd share it with you all!

Provided by AdriMicina

Categories Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

6 cups milk
3 tablespoons loose tea
12 sugar cubes
2 tablespoons water

Steps:

Bring milk to a boil, pour over tea and let it brew 5 minutes.
Prepare caramel with the sugar cubes and the water.
Pour milk tea over caramel, mix well, strain into a warmed teapot.
Drink hot!

CARAMEL SAUCE WITH GINGER AND TEA

Caramel Sauce With Ginger and Tea image

Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.

Categories Sauce Milk/Cream Tea Ginger Dessert Raisin Almond Pistachio Boil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 cup plus 5 tablespoons water
1 tea bag (preferably English breakfast tea)
1/3 cup brown raisins, chopped
1/3 cup golden raisins, chopped
1 cup sugar
1 cup whipping cream
1/4 stick (1/2 stick) unsalted butter
1/4 cup slivered almonds
1/4 cup shelled roasted pistachios
1 teaspoon minced crystallized ginger

Steps:

Bring 1 cup water to simmer in small saucepan. Remove from heat. Add tea bag and steep 5 minutes. Remove tea bag and squeeze to release excess liquid. Add all raisins to liquid. Let stand 30 minutes. Pour into strainer; reserve raisins.
Combine sugar and 5 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually whisk in cream and butter. Stir over low heat until caramel is smooth. Mix in raisins, nuts and ginger. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat before serving.)

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