Toast Water
Ingredients
Directions
Steep the toast
Brown the slices of toast without burning them.
Cover the toast with enough boiling water to submerge it.
Cover closely and let steep until cold.
Strain and serve
Strain the water and sweeten to taste.
Add a piece of ice to each glassful.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Toast
- Browned bread gives the water its toasty flavor and golden color.
- Boiling water
- Hot water draws flavor and color out of the toasted bread as it steeps.
- Sugar
- Adds sweetness that balances the toasty, slightly bitter notes of the steeped toast.
The step that matters
Brown the toast without burning it. Toast browned to the point of black char releases bitter compounds into the water, so the drink tastes harsh instead of nutty and toasty. Aim for even golden-brown slices.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.