Liqueurs, sweetened infusions, have long been used as digestifs: quick little shots to aid digestion after an especially hearty meal, like Christmas dinner. To make a homemade liqueur, you simply infuse ingredients into a base liquor, then sweeten the resulting liquid. Some liqueurs, like a ratafia of quince, can take months to make. But you can make a really delicious, intriguing tea liqueur in just a few hours.
Think of this recipe as more of an equation: Keep the proportions and change up the ingredients. For this version, I used a chai tea with a rooibos base. The blend of spices, once infused into vodka and sweetened, makes a natural complement to seasonal desserts like a nutmeg-spiked cake. But I’ve also made very good tea liqueurs with genmai cha, Earl Grey and, one of my favorites, jasmine green tea. Vodka is a good neutral base, but feel free to try other liquors. As for the sweetener, honey and sugar syrup work equally well – they just bring different flavors to the final result. (Sugar elevates the intrinsic flavors of the tea, whereas honey brings its own character.) If you want to dabble before committing to the volume of this recipe, just scale it down accordingly. It’s perfect for bottling up and gifting to loved ones — whether they share it with guests or sneak swigs while cleaning up in the kitchen is up to them.
Homemade Tea Liqueur Recipe