Peach tea naturally sweetened with honey.
June’s Drink Inspired by Music is featuring Dark Spring. A rock band from Cleveland they released their latest album More Than Suffering about one month ago. I haven’t listened to it as much as Chain Letter 13, but from what I’ve heard so far it’s just as good, filled with the same dreamy sounding vocals and catchy instrumentals.
Now on to the recipe because I definitely don’t have a future in writing album reviews….
When people think sweet tea they think a little bit of tea and lots of sugar. Well not this tea! Fresh brewed iced tea infused with peaches and just a little bit of sugar and honey.
You’ll want to make sure you use ripe peaches since that will also help sweeten the tea. Please tell me why whenever I go to the grocery store, the peaches are NEVER ripe?? You’ll want to plan ahead and make sure you have time for the peaches to ripen. Unless your grocery store actually has ripe fruit, in that case you’re in luck!
Each glass of tea is topped with a cinnamon honey coated peach slice. It’s an extra step and not necessary, but I think it adds a nice finishing touch and tastes so good. I was planning of grilling the peaches, but I sauteed them in a pan with butter instead and I was happy with the results. If you plan to go through the effort of making the cinnamon peaches make sure you wait until they are golden and caramelized to get the full flavor!
Are you going to make Dark Spring Tea? Let me know in the comments below along with any questions or suggestions.
Dark Spring Tea
|Yield: makes 10 - 12 glasses|
Fresh brewed iced tea infused with peaches and just a little bit of sugar and honey.
- Peach Syrup:
- 2 ripe peaches, peeled and sliced
- 1 cup water
- 2 - 4 tablespoons sugar, depending on sweetness
- 1/4 cup honey
- Peach Tea:
- 4 bags black tea (I used Earl Grey)
- 8 cups water
- 1/2 ripe peach, sliced
- Honey Peach Slices:
- 1/2 tablespoon butter
- 1/2 peach, sliced thin
- 1 tablespoon honey
- 1 teaspoon cinnamon
- Syrup: In a small saucepan, combine all ingredients. Bring to a boil, then continue to simmer for about 15 minutes. Mash peaches into tiny chunks. Let cool.
- Tea: In a large saucepan, bring water to a full boil. When water is about 208 - 212 degrees F remove from heat and add tea bags and peaches. Let steep for about 4 - 5 minutes. Remove peaches.
- Add syrup to tea and let cool.
- Honey Peaches: In a saute pan melt butter. Add peach slices. Sprinkle slices with honey and cinnamon. After about 5 minutes, flip peaches. Sprinkle exposed side with honey and cinnamon. Cook until peaches are golden brown, about 5 more minutes.
- Fill each glass with some ice, tea, and top with a honey peach slice.
images and text © North Coast Eats
adapted from Minimalist Baker
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