Camomile, Rose and Honey Tea
Camomile, Rose and Honey Tea
Ingredients
- 2 tsp dried camomile flowers, plus more for serving (see note)
- 2 tsp crystalized ginger, cut into small dice
- 1 tsp dried rose petals, plus more for serving (see note)
- ¼ tsp dried mint
- 2 large lemon zests, removed with a vegetable peeler
- ¼ vanilla bean, split lengthwise (optional)
- 1 cup (250 ml) water
- Honey, to taste
- ½ cup (125 ml) barista-style almond coffee beverage
Instructions
- On a work surface, place an 18 x 6-inch (46 x 15 cm) strip of cheesecloth. Fold the strip in three to form a square. At the centre of the cheesecloth square, place the camomile, ginger, rose, mint, lemon zest and vanilla bean, if desired. Fold up into a bundle and seal with kitchen twine to create a tea bag (see note).
- In a small pot, bring the water and tea bag to a boil. Simmer for 1 minute. Remove from the heat. Cover and let infuse for 10 minutes.
- Remove the tea bag and compost the aromatics. Add honey to the pot and stir until dissolved. Pour the tea into a glass or mug.
- In the same pot, heat the coffee beverage. Remove from the heat. Using a hand blender or milk frother, froth the beverage. Pour over the tea. Sprinkle with crumbled camomile flowers and rose petals, if desired. Serve immediately.
Camomile, Rose and Honey Tea