Tea Champagne recipe – Savors Of Europe

Tea Champagne Romanian way

I picked this in "the Balkan Cookbook" by Inge Kramarz, a famous book from the early 70s with more than 700 traditional recipes and I adapted just slightly to our catalogue. Yugoslavia, mentioned on the jacket, is a country that doesn't exist anymore, split among Croatia, Serbia, Bosnia, Slovenia, Montenegro and Macedonia. 

This recipe is from Rumania and is called in the original idiom "Ceai cu apa mineralā" (not the right accent, but an accent still...).

Ingredients to make 2 quarts of tea:

  • 3 pints of water 
  • about 4 branches of Kalios Mountain TeaOk that's from the greek mountains, but not so far from Romania.
  • the juice of 2 lemons
  • 2 tablespoons acacia blossom honey Prunotto
  • 1 cup of rum (I would suggest one from La Reunion Island)
  • Soda water to taste

Bring water to boil. Add the tea branches in the boiling water and allow to steep until very strong, about 5 minutes. Strain.

Flavor with lemon juice, honey, and rum; let cool.

When cold, pour 1 to 2 tablespoons of this mixture into tall glasses. add soda water to taste, and serve with ice cubes.

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