Your morning pancakes deserve something a little more interesting than plain maple syrup. This Black Tea Pancake Syrup adds warmth, depth, and a touch of sophistication to breakfast — turning an everyday stack into a café-worthy ritual.
Made with Full Moon Morning Breakfast Tea, it’s rich, caramel-colored, and infused with the malty sweetness of black tea and a hint of citrus. The result is a velvety syrup that pairs perfectly with pancakes, waffles, French toast, or even drizzled over baked apples and oatmeal.
Why Use Tea in Syrup?
Tea adds natural complexity to simple syrup recipes. When you simmer black tea with sugar and a little citrus peel, you’re essentially creating a flavored syrup that carries both tannic balance and aromatic brightness.
Black tea’s bold flavor stands up beautifully to sweetness, bringing a toasted, earthy note that feels cozy and refined. It’s less sticky-sweet than traditional syrup and a little more intriguing — like breakfast with a touch of ceremony.
Black Tea Pancake Syrup Recipe
Yields: About 1 cup
Prep Time: 15 minutes
Ingredients:
- 1 cup water
- 1 tablespoon Full Moon Morning Breakfast Tea (or Appalachian Goddess Gray for a lavender-orange variation)
- 1 cup sugar or raw cane sugar
- 1 teaspoon lemon or orange zest
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions:
-
Brew the tea:
Bring the water to a boil, add the tea leaves, and steep for 7 minutes. Strain and return the brewed tea to the saucepan. -
Make the syrup:
Add sugar, zest, and salt to the tea. Bring to a simmer over medium heat and cook for about 8–10 minutes, stirring occasionally, until slightly thickened. -
Finish:
Remove from heat and stir in vanilla, if using. Let cool slightly; the syrup will thicken as it cools. -
Store:
Pour into a glass jar or bottle and refrigerate for up to two weeks. Reheat gently before serving.
Flavor Variations
- Lavender Earl Grey Syrup: Use Appalachian Goddess Gray and add a few culinary lavender buds during steeping for a floral, brunch-worthy twist.
- Maple Chai Syrup: Swap in Smoky Mountains Cowboy Chai for a smoky, spiced variation that’s incredible on pancakes or roasted squash.
- Citrus Sunrise Syrup: Add a squeeze of orange juice just before removing from heat for a bright, marmalade-style flavor.
How to Use Black Tea Syrup
- Drizzle over pancakes, waffles, or French toast.
- Swirl into oatmeal or yogurt.
- Mix a spoonful into black tea or coffee for a hint of sweetness.
- Use as a glaze for baked goods or roasted fruit.
A Morning Ritual
Mornings deserve a little ritual, and this syrup is an easy way to bring intention to your breakfast. The aroma of black tea simmering on the stove fills the kitchen with warmth, and the taste feels familiar yet elevated — like something you might discover at a mountain bed-and-breakfast.
