Tea Cognac Syrup

Preparation info

  • Difficulty


  • Makes

    1½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


granulated sugar ½ cup plus 1 tablespoon 4 ounces 113 grams
water 1 cup (237 ml) 8.4 ounces 237 grams
black tea 1 tea bag . .
cognac ¼ cup (59 ml) 2 ounces 56 grams


In a small saucepan with a tight-fitting lid, stir together the sugar and the water until all of the sugar is moistened. Over medium-high heat, bring the mixture to a rolling boil, stirring constantly. Remove the pan from the heat and wait for 1 minute. Add the tea bag, cover, and let it steep for 2 minutes. Discard the tea bag. Cool completely. Transfer the syrup to a glass measure and stir in the cognac. If the syrup has evaporated slightly, add water to equal cups/354 ml/14 ounces/400 grams.