Frisian tea liqueur

Ingredients for 1 servings:

• 125 g rock sugar
• 125 ml water
• 20 g tea, black, loose
• 400 ml water
• 250 ml brandy (Frisian brandy)
• 1 vanilla pod(s)

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Cooking/baking time approx. 15 minutes; Total time approx. 14 days 35 minutes

Bring the water and rock candy to a boil, stir until the sugar has dissolved, and then boil briskly for another two to three minutes. Allow to cool. Pour about 400 ml of boiling water over the tea leaves and let it steep for three minutes. Mix the tea with the sugar syrup in a clean container and stir in the brandy. Add a vanilla pod, split lengthwise, and close the container tightly. Let the infusion steep for about 14 days in a cool, dark place, then bottle. The vanilla pod can be split and added to the bottles. The infusion can also be supplemented with raisins, but I haven’t tried that yet. Instead of Friesenbrand, you can also use brandy or cognac; grain schnapps also works, although brandy tastes better.