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Bavaroise (Bavarian Tea)
Bavaroise (Bavarian Tea) is a traditional French recipe (from Escoffier) for a classic drink made from a blend of tea or coffee, milk, fluffy egg yolks, capillaire syrup and rum. The full recipe is presented here and I hope you enjoy this classic French version of: Bavarian Tea (Bavaroise).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+20 minutes infusing)
Serves:
12
Rating: 
Tags : Wild FoodMilk RecipesFrench Recipes
Bavaroise, is a milk tea (or coffee) with rum or kirsch, served hot. Originally sweetened with maidenhair fern syrup, and later, with simple syrup. It can be additionally flavored with vanilla, orange or lemon.
Ingredients:
4 egg yolks
125g (4.5 oz) sugar
100g (3 oz) capillaire (maidenhair fern syrup) or simple syrup
425ml (2 cups) hot tea of your choice
500ml (2 cups) whole milk
Peel of 1 orange or lemon
250ml (1 cup) rum or kirsch
Method:
For the Tea: Brew a pot of strong tea (I used Lady Grey) and allow to steep then pour out 2 cups (425ml) into a bowl.
For the Infused Milk: Add the lemon or orange peel in a small pan then pour over the milk. Bring just to a boil then take off the heat, cover and set aside to infuse for at least 20 minutes.
For the Egg Batter: Add the egg yolks to a heat proof bowl. Set over a pan of just simmering water and cook, whisking constantly, until the eggs lighten to a pale straw colour and reach the 'ribbon' stage.
Once the eggs have thickened, whisk in the capillaire, the 425ml of tea, 500ml of the strained milk and the rum (or kirsch), beating the mixture until frothy.
Divide between cups or glassware and serve.
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