I think someone should throw me a dang parade for coaxing Cinnamon Sugar Pull-Apart Bread out of my oven. With hours dedicated to flour and yeast, I feel like a parade (or a really solid high-five) is a totally reasonable return. It’s yeast induced hero-status… am I wrong?
Sometimes hero status doesn’t require multiple hours in the kitchen, and flour in your hair. Thank goodness.
Making a simple syrup is the easiest way for me to feel super clever in the kitchen. It’s the best way to bring together ultra comforting flavor combinations without making a huge fuss. Make a big fizzy soda, totally fancy-up happy hour, or add this sweet syrup to hot water with lemon. It’s bottled delight… and you really don’t have to tell anyone just how easy it is to make.
You probably have some chamomile tea bags in the back of your pantry, right? Have some honey lying around somewhere?
That’s it! You’re all the way there!
Tea bags are steeped in simmered water. Honey is stirred in, and the whole mixture is cooked down to a syrup-y consistency. With the addition of soda water… it’s totally time for sweet refreshment.
Where hot tea meets bubbly refreshment. I think this soda is best served with lemon cookies. Most things are best served with cookies. These Lemon Meringue Sandwich Cookies are little cloud dreams.
Honey Chamomile Soda
makes 2 cups of syrup
2 1/2 cups water
3 chamomile tea bags
1 cup honey
cold club soda
lemon wedges (optional)
Bring water to a simmer in a medium saucepan. Remove from heat, add tea bags, cover and allow to steep for 10 minutes. After steeping, remove the tea bags and discard. Return to heat and add honey. Stir to melt the honey into the liquid. Bring to a boil and simmer mixture to reduce to just less than 2 cups of syrup, about 15 minutes.
Pour syrup into a heat-proof jar and allow to cool to room temperature or cold before serving.
To serve, fill a class with ice cubes. Add about 3 tablespoons of syrup to 1 cup of club soda. Add more or less syrup to taste. Add a squeeze of lemon if you’d like. Enjoy!
Syrup will last for several weeks in an airtight container in the refrigerator.