Ingredients:

  • 4 cups Filtered Water
  • 4 large sachets or 4 Tbsp strong Black Tea Bags or Loose Leaf (Assam, Ceylon, or English Breakfast blend)
  • 2 large Cinnamon Sticks (approx. 3-inch/7.5 cm), lightly crushed
  • 1/4 cup Granulated Sugar (or brown sugar)
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Pinch of Salt (optional)
  • 4 cups Whole Milk (or preferred alternative), for finishing
  • Ice Cubes (as needed, for iced service)

Instructions:

  1. Prepare the Spices: Lightly crack or crush the cinnamon sticks using the back of a spoon or a rolling pin. This helps release the essential oils.
  2. Simmer the Spice Water: Pour the filtered water into the saucepan. Add the crushed cinnamon sticks. Bring the water to a rolling boil over high heat, then immediately reduce the heat to medium-low.
  3. Infuse: Allow the cinnamon sticks to simmer gently for 10 minutes. The water should reduce slightly and take on a warm amber colour.
  4. Remove from Heat: Turn off the heat source completely. Remove the cinnamon sticks.
  5. Steep the Tea: Add the black tea bags or loose leaf tea. Cover the saucepan immediately and allow the tea to steep for exactly 5 minutes. Do not over-steep to avoid bitterness.
  6. Flavour and Sweeten: Remove and discard the tea bags/leaves. Stir in the granulated sugar (and optional salt) until fully dissolved. Stir in the pure vanilla extract.
  7. Strain: Pour the entire concentrate through a fine-mesh sieve or cheesecloth into a clean, heat-resistant container or jug. This ensures a clear, sediment-free finish.
  8. For Hot Service: Skip chilling. Mix 1 part hot concentrate with 1 part warm or steamed milk directly in the mug.
  9. For Iced Service: Allow the concentrate to cool naturally, then refrigerate for a minimum of 1 hour until thoroughly chilled. Assemble by filling a glass with ice, pouring half with concentrate, and topping with cold milk (adjust ratio to taste).