- Level
- very easy
Description
Spring thaw heralds the start of sugaring off season—an artisanal and popular tradition in Quebec celebrating maple. To fully savour the season, Camellia Sinensis Tea House recommends trying tea with a maple dessert or whipping up a delicious tea and maple latte.
Sweet pairings
To serve with desserts such as maple pies or even maple syrup dumplings, we recommend Liu Bao 2006, a refreshing aged Chinese tea with aromas of forest undergrowth in the spring. You’ll be pleasantly surprised by its sweet maple water nuances. A divine and harmonious pairing!
Tea & maple latte
Delicious any time of the year, this tea and maple latte is even more fitting come maple season. Made from a rather bold black tea, milk and maple syrup, it’s best to enjoy it during the day so it won’t keep you up at night.
Ingredients
- 2 tsp
- strong black tea (Kenya Kangaita or Assam Banaspaty)
- 1 cup
- boiling water
- 2 tsp.
- maple syrup, divided
- ⅓ cup + 4 tsp
- milk
Directions
- Step 1
- Steep tea for 4 minutes in boiling water and filter. Add 5 mL (1 tsp.) maple syrup. Combine milk and remaining maple syrup in a milk frother; then heat and froth. Pour frothed milk in cup and enjoy! Cheers! Camellia Sinensis Tea House
