Vanilla Ice Cream Syrup

A warm, silky vanilla syrup infused with the calming botanicals of Paper Moon. Rooibos, Chamomile, Apple and Cinnamon create a beautifully comforting dessert sauce that’s perfect drizzled over vanilla ice cream, pancakes, waffles or French toast.

Download Printable Recipe Card (PDF)

Makes: Approximately 1 cup (250 mL)
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients
•3 tbsp Mrs. Tea Paper Moon
•1 cup (250 mL) boiling water
•¾ cup (150 g) brown sugar
•¼ cup (60 mL) honey
•1 tbsp glucose syrup
•1 tsp vanilla bean paste
•Pinch of sea salt
•1 tsp butter (optional)

Method
1. Place the Paper Moon tea into a heatproof jug
2. Pour over the boiling water and cover
3. Steep for 15-20 minutes
4. Strain thoroughly, gently pressing the tea leaves to extract as much flavour as possible
5. Pour the brewed tea into a small saucepan
6. Add the brown sugar, honey, glucose syrup, vanilla bean paste and sea salt
7. Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved
8. Continue simmering for 10-15 minutes, or until the syrup lightly coats the back of a spoon
9. Remove from the heat and stir in the butter, if using
10. Allow to cool completely before transferring to a sterilised bottle or jar

*Mrs. Tea Tip
Don’t worry if the syrup seems a little runny while it’s hot- it will naturally thicken as it cools. If you’d like a richer dessert sauce, simmer it for an extra 2-3 minutes before cooling.

*Mrs. Tea Twists
Drizzle over warm apple crumble or sticky date pudding
Stir a tablespoon through whipped cream for a Paper Moon dessert topping
Add a spoonful to iced coffee or a vanilla milkshake for a subtle botanical sweetness
Brush over warm cinnamon scrolls or banana bread for a glossy finish

*Tea Pairing
Best enjoyed with a freshly brewed cup of Paper Moon.