Chef Secrets for Elevating Southern Sweet Tea
⏱ 1 min read The Short Version Stop drowning your tea in white sugar and start treating it like a craft cocktail. Swap granulated sugar for turbinado to build gradual sweetness, then layer in complexity using citrus oleo saccharum or seasonal fruit infusions for a sophisticated, chef-level profile. In This Article Texture and base qualityInfusions and botanical depth This might just change your routine: stop treating sweet tea like a basic commodity and start treating it like a craft cocktail. While many view it as nothing more than tea drowned in white sugar, professional chefs see an opportunity for nuance.…
