Cranberry spice tea
Filtered water: 4 cups/ 950ml
Fresh or frozen cranberries: 85 gms
Lemons juiced and zested: 1 large or two small '
Cinnamon sticks: 2
Ginger peeled and grated: One 1 inch piece
Black tea bags (optional, use rooibos for a caffeine-free tea or leave out completely): 2
Raw honey to taste (use stevia or maple syrup for a vegan version but raw honey offers extra throat soothing properties and helps control cough)
Fresh lemon and cinnamon sticks to garnish (optional)
Combine water, cranberries, lemon juice, lemon zest, cinnamon sticks, grated ginger and goji berries in a medium to large pot or saucepan.
Bring to a boil, reduce heat, and simmer for 20 minutes.
Add black tea bags if using and steep covered for 3 to 5 minutes.
Strain and serve with honey or a few drops of stevia to taste. Garnish with extra lemon slices or cinnamon sticks.
The recipe is from www.gourmandeinthekitchen.com
Chai pumpkin spice latte
Hot brewed chai: 1 and 1/4 cups
Coconut milk: 2 tablespoons
Pure pumpkin puree: 1 tablespoon
Ground cinnamon: 1/2 teaspoon
Ground ginger: 1/4 teaspoon
Ground nutmeg: A pinch
Ground cloves: A pinch
Ground allspice: A pinch
Maple syrup to taste
In a blender, add the tea, coconut milk, pumpkin, and spices.
Blend until combined and a little frothy. (Be careful of the hot tea).
Pour into a mug and stir in maple syrup to taste.
Enjoy with cookies!
The recipe is from www.paleohacks.com
Coconut masala chai
Coconut cream (from the top of a can of refrigerated coconut milk): 1 cup
Water: 1 cup
Raw honey (or other sweetener of choice; can be increased or omitted): 1 teaspoon
Loose black tea leaves: 1 tablespoon
Masala tea spice blend: A pinch
Heat the coconut cream and water in a saucepan.
Add in the honey/sweetener, the tea, and the spice blend. Mix well.
Heat at a low simmer for approximately 4-5 minutes.
Taste the tea and add more honey/sweetener or spices to taste.
Pour through a strainer (to remove the tea leaves) and serve immediately.
The recipe is from www.ancestralchef.com
Lemongrass hibiscus tea
Lemongrass stalks: 1 – 2
Dried hibiscus flowers: 1 teaspoon
Orange peel from half of an orange or tangerine
Maple syrup (or other sweetener, to taste)
Water: 1 cup/ 250 ml (You can add slightly more to account for evaporation)
Cut the lemongrass stalks into pieces of about 5 cm (2 inches). Then split each piece in half along the length.
Place the water and lemongrass in a saucepan and bring to a boil. When the water reaches boiling point, let it boil for another minute.
Remove from the heat. Add in the orange peels and the hibiscus flowers.
Let this steep for about 5 minutes.
Strain and pour into a cup.
Add maple syrup to taste and enjoy.
Alternatively, you can let the mixture cool down completely then refrigerate and enjoy cold.
The recipe is from www. veganlovlie.com
Water: 2 cups
Mint leaves: 8-10 nos (Torn by hand)
Lemongrass greens: 15 gms
Green cardamom: 4
Ginger: ½ inch piece
Tea bag black: 2 tsp
Milk: ½ cup
Sugar: 3 tsp (Add more if needed)
In a saucepan, heat the water. When the water starts simmering add the mint leaves, lemongrass greens, smashed ginger and lightly pressed cardamom pods.
Let the infused water come to a rolling boil and add the black loose tea or tea bags.
Let the black tea brew on the flame for a couple of minutes and then add milk.
Let the tea come to a complete boil, then turn down the flame and simmer for 3 minutes till the flavours have blended and you see a rich brown colour to the tea.
Strain the tea into a teacup and enjoy the steaming hot brew with your favourite tea snack.
The recipe is from Batlivala & Khanabhoy, a Parsi restaurant