Tea Bombs

Step by Step Instructions

1. 1

   Original method only: confirm the syrup update before starting. Sugar-free honey and current coffee syrups are not verified replacements. The original preparation combined the sweetener, original ChocZero syrup and water in a medium saucepan, then heated over medium-high heat to 300°F on a candy thermometer, about 5 minutes once boiling. It was then removed from the heat before optional food coloring was added.

2. 2

   For the original syrup formula, spoon about 1–2 tablespoons into a mold cavity and spread it up the sides with a spoon or a food-safe, heat-safe brush. Work with two cavities at a time and coat the walls and rims evenly. Prepare twelve halves for six finished tea bombs. The hot candy can burn; keep it away from skin.

3. 3

   For the original method, let the shells cool and harden fully before carefully peeling back the silicone. Place dry loose tea or a tea bag in six halves. Follow the tea package’s serving amount for your mug; use only edible flowers sold for brewing if adding flowers.

4. 4

   The original method used a skillet over medium heat to briefly melt the rim of each empty half. Join it to a filled half, keeping fingers clear of the pan and melted candy, and let the seam cool and set. Repeat for the remaining pairs.

5. 5

   Place a finished tea bomb in a large heat-safe mug and add hot water carefully, leaving room to stir. Follow the tea’s brewing guidance; different teas need different water temperatures and steeping times. Let the shell dissolve, stir and strain loose leaves if desired. There is no fixed 30-second dissolving time.