Spiced Pear Black Tea Sangria

So I have a small confession. I don’t like hot tea. Well, not really. Maybe it’s not robust enough? Maybe, I haven’t found the right blend? I don’t know. I lean on a triple shot latte’ everyday because that’s a better solution clearly. However, I love iced tea. Unsweetened, black, bitter iced tea. Love it. Regardless of summer, winter, whatever the season – give me a tall glass of black iced tea. I was at my favorite, overly frequented Urban Coffee shop. You know the place. Local family owns it, makes homemade syrup flavors, yummy baked goods. I love supporting local businesses, but these guys have earned it. They know their craft and do it well. When I saw Spiced Pear Black Tea I was curious. A seasonal flavor not pumpkin cranberry or peppermint peaked my interest. Its base is Black Tea so it couldn’t be half bad right?? I ordered it – as hot tea (I don’t know, weakness) and the subtle, but clear flavors of pear, cinnamon, cloves among the black tea were like a warm blanket of goodness on a winter day. So, of course my immediate next thought would be this would make an amazing winter sangria!

I bought a pack of loose leaf Spiced Pear Black Tea from Urban Coffee and started testing . Wait, you’re thinking, “well I don’t have a wonderful local Urban Coffee to get Spiced Pear Tea?” Don’t worry. Here is a link to Market Spice based right here in Seattle that offers a Spiced Pear Tea. Now, you can have your own.

I tested three different batches to make sure I found the one that brought out the flavors of the tea the most. And then there was the tasting….more tasting…and tasting. I know, poor me. Clearly i’m willing to suffer for this blog. My husband asked if there was something he needed to know when the top shelf of the fridge had three large jars of dark liquid with multiple tea bags. No, Walter White has not been  here. Just me & loads of liquored up tea. I used a winter simple syrup that I adapted from How Sweet Eats Autumnal Simple Syrup. I had previously used her simple syrup in a cider cocktail. It is robust and rich and perfect for this pairing.

I also used Spanish white wine because the ones I have used are less sweet while still being crisp and full. A splash of rum and we are almost there! Before I was adequately sloshed with pears and spanish wine I found my favorite combination. I think you will find this the answer to your winter imbibing needs. When you find yourself with the remaining Spiced Pear Tea, get the iced tea brewing.

Spiced Pear Black Tea Sangria

Makes: 10-12 servings

Winter Simple Syrup:

Lightly adapted from How Sweet Eats, Autumnal simple syrup

1 c. Muscovado Sugar (brown sugar will work great)

1 c. water

2 star anise

2 cinnamon sticks

2 tsp. Cloves

2 dried persimmon

Add all ingredients to a sauce pan and stir together. Bring heat to medium high and continue to stir for 5 minutes while sugar dissolves. Remove from heat and let cool completely. Use slotted spoon to remove spices.

Steeping Tea:

2 c. water

3 Tbsp. Spiced Pear Black Tea

Boil water. Put loose tea into a tea sack. Pour boiling water into a heat proof jar and add sack of tea leaves. My jar didn’t have a lid so I taped the top of the tea sack to the outer rim of the jar. Let steep for 10 minutes. Don’t throw out the tea bag!

Main Event:

2 bottles Spanish white wine

2 c. steeped spice pear tea

1 c. rum (you can use clear or spiced)

1 c. Winter Simple Syrup

3 sliced pears

5-6 dried persimmons

Pour all wine, syrup, steeped tea, rum into a large pitcher. Move tea bag to pitcher and leave in sangria for the time it’s chilling. Add sliced pears and a few dried persimmons. Let chill for 4-6 hours or overnight. Remove tea bag and serve garnished with dried persimmon & soaked pear slices. Slainte’!