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Tea with Pálinka served with a lemon slice and cinnamon
Classic and warming Pálinka tea recipe

Hungarian hunter's tea (Pálinkás tea)

Author: Flavelo
Recipes Drinks
The Hungarian 'grog' or 'hunter's tea'. The meeting of hot tea and Pálinka is not just soul-warming but also a physical phenomenon: the heat causes the alcohol and the fruit esters of the Pálinka to evaporate more intensely, amplifying the aroma in the nose. Careful with the temperature: boiling water can drive off the spirit!
🕒 Prep Time 5 mins
⌛ Total Time 5 mins
🍽️ Servings 1 servings
🔥 Calories 140 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heatproof mug
  • Tea strainer

Instructions

1 ✓

Make the tea: pour boiling water over the teabag/leaves and let steep for 3-5 minutes.

Tip: Do not over-steep, as the released tannins will make it bitter, which clashes with the taste of the Pálinka.
2 ✓

Remove the bag and let the tea cool slightly (to approx. 60-70°C).

Tip: If you put honey into scalding tea, its valuable enzymes are damaged. If you add the Pálinka, the alcohol evaporates.
3 ✓

Stir in the honey and lemon juice.

Tip: The viscosity of the honey gives body to the drink.
4 ✓

Pour in the Pálinka and serve immediately.

Tip: Consume immediately while the aromas are at their most intense (inhalation).

Recipe FAQ

Can I boil the Pálinka with the tea?
Never! The boiling point of alcohol is 78°C. If you boil it, the 'strength' flies away, and only the flavour remains (which isn't necessarily bad, but not the goal here).

Ingredients

  • 250 ml Hot water
  • 1 teabag Black tea (good quality)
  • 40 ml Pálinka (honey or bedded is best, e.g., plum or apple)
  • 1 tbsp Honey
  • 1 slice Lemon
  • 1 piece Cinnamon stick (optional)