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Learn how to make and decorate beautiful tea bombs, then fill with our therapeutic recipe, or a blend of your own.

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Tea Bomb

Energizing

what are

Tea bombs are clear or colored sugar-base shells that contain loose-leaf tea or tea bags. Similar to hot chocolate bombs, the fillings and shells can be customized and decorated before dissolving in hot liquid. Homemade tea bombs look stunning and are easy to create with just three ingredients, plus your tea blend.

Basic Tea Bomb

seal

4

decorate

3

cool shells

2

make the shells

1

BRUSH a small amount of corn syrup on cooled shells to attach garnishes. Some ideas include: · edible glitter · dried or fresh edible flowers · dried or fresh chopped herbs · freeze-dried fruit slices · extra tea leaves · citrus zest · edible gold leaf

LET sugar shells stand on molds for at least 20 minutes while preparing tea blend to ensure shell is hardened and completely cooled. Gently remove extra sugar shell around each half-sphere mold, then remove each half-sphere shell from its mold. Turn silicone mold over; set half of the sugar shells into a half-sphere-shaped compartment. Fill each shell with 1 Tbsp. loose tea or a tea bag. Decorate the remaining shells as desired.

Wooden spoon stirring a pot of boiling syrup with a thermometer reading 295° Fahrenheit.

Purple food coloring being poured into a pot of boiling syrup with a thermometer reading 285° Fahrenheit.

Pot of purple syrup being poured onto a baking sheet with spherical molds.

Hands holding filled purple tea bomb shell over white pan on granite countertop.

HEAT a nonstick skillet over medium heat. Melt edges of one unfilled half-sphere on skillet. Quickly place on top of a tea-filled half-sphere and gently press 20 seconds to seal.

POUR sugar over each mold in a circular motion, covering each mold. Let set for 30 seconds; remove prop from under pan. Use an oiled 2¼-in. round cookie cutter to push down around the base of each mold. Repeat cutting around each mold 3 or 4 times to release shell.

ADD food coloring gel, if desired. Cool to 265°F. Place a dome silicone mold upside down on a rimmed baking pan lined with wax paper and spray mold with nonstick spray; wipe off excess. Prop the long side of the prepared baking pan up 2 in. with a measuring cup.

COOK 1⅓ cups granulated sugar, ½ cup light corn syrup and ⅓ cup distilled water together over high heat until a candy thermometer reaches 295°F. Remove from heat.

Open purple tea bomb shell with decorative floral top.

Wooden spoon filled with tea bomb ingredients.

Red Energizing Tea Bomb splashing into water.

layer in an airtight container and store at room temperature up to 1 week.

Place leftover tea bombs in a single

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layer in an airtight container and

store at room temperature up to 1 week.

tea