Tea Caudle

Slightly thickened warm drink made of green tea, white wine, and nutmeg

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City/Region: England | United States of America

Time Period: 1742

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Caudles are one of those old-fashioned drinks that you don’t hear about anymore, but they should really make a comeback, or at least this green tea caudle should. Originally, the term caudle referred to any hot drink, but over time, caudle came to mean a drink made with wine or ale that was thickened, sweetened, and spiced.

This caudle, from an English cookbook that was the first cookbook printed in the American colonies, has a base of green tea and wine that is sweetened with sugar, spiced with nutmeg, and thickened with egg yolks. The green tea and nutmeg really come through, and there’s an interesting citrusy flavor that I think comes from the sauvignon blanc that I used. The egg yolks gently thicken the mixture so it has the consistency of egg nog, and overall it is a unique, delicious drink that is well worth a try.

“To make Tea Caudle.
Make a quart of strong green Tea, and pour it out into a Skillet, and set it over the fire; then beat the yolks of four Eggs, and mix with them a pint of White-wine, a grated Nutmeg, Sugar to your Taste, and put all together; and stir it over the fire till ‘tis very hot, then drink it in China Dishes as Caudle.”

— The Compleat Housewife: or, Accomplish’d Gentlewoman’s Companion by Eliza Smith, 1734

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Ingredients:

• 1 quart (1 L) water
• 2 tablespoons loose leaf green tea
• 4 egg yolks
• 1 nutmeg, grated, about 2 1/2 teaspoons
• 1/2 cup (100 g) sugar, more or less to taste
• 2 cups (475 ml) white wine, I used a sauvignon blanc

Instructions:

1. Heat the water in a saucepan until it reaches 170-180°F (about 80°C). Remove it from the heat and stir in the green tea. Let it steep for 3 minutes.
2. After 3 minutes, strain the tea leaves out and put the brewed tea in a medium saucepan. Let it cool until it is just warm.
3. While the tea cools, whisk the yolks in a bowl until they’re smooth. Whisk in the grated nutmeg until combined, and then the sugar until combined. It will be quite thick at this point.
4. Whisk in the white wine until it’s fully combined.
5. When the tea has cooled until it’s just warm to the touch, add in the egg mixture. If you do this while the tea is still hot, the egg yolks can scramble.
6. Set the saucepan over medium heat. When it starts to steam, begin to stir it continuously until it reaches 175°F (80°C).
7. Take the caudle off the heat and pour it into glasses or tea cups, and serve it forth.

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