Tea Liqueur

Three ingredients. That’s all that stands between you and a bottle of homemade tea liqueur that’ll outclass anything on the shelf.

Black tea leaves steep in vodka for 24 hours, extracting all those deep, tannic, slightly floral flavors into the spirit.

Strain, stir in some sugar syrup, and then the hardest part: waiting two weeks while it mellows into something silky and sippable.

Pro Tips

• Do NOT steep longer than 24 hours. The tea turns bitter fast, and there’s no fixing it once it crosses that line.
• Try Earl Grey for a bergamot-scented twist, or lapsang souchong for a smoky, campfire vibe.
• Use a fine mesh strainer lined with cheesecloth to get a crystal-clear liqueur with no sediment.
• Add a cinnamon stick or a few whole cloves during the steeping if you want warm, spiced depth.

Variations

• Swap black tea for chai tea bags and add a splash of vanilla extract for a chai liqueur that’s incredible in coffee.
• Use jasmine green tea and honey syrup instead of sugar syrup for a lighter, more floral liqueur.
• Mix with equal parts cream for a quick homemade tea cream liqueur.